Bacon and Ham Crepes

A filling filling for your crepes! Crepe and filling clock in at 180 calories each!

Here's the recipe:
Crepes - 4
Turkey bacon - 3 slices
Deli ham - 2.5 ounces diced
Green peppers - .25 Cup finely diced or minced
Red onion - 2 TBSP minced
Garlic - 1 Clove minced
Fat free butter milk - .25 Cup
Light cream cheese -2 TBSP
Part Skim shredded mozzarella - 1/4 Cup
Oregano - 3 tsp
Basil - 1 TBSP
Extra virgin olive oil - 1 TBSP

First cook bacon over medium heat in skillet until crispy. Remove to paper towel. When cool enough to handle dice the bacon and leave on the side. Add EVOO, peppers and onions and sautee until soft. Next add garlic, diced ham, and 2 tsp of basil. Cook until ham just begins to crisp. Remove from heat or turn to low. In a small sauce pan add cream cheese and buttermilk. Whisk until smooth and begins to come to a rolling boil over medium heat. Then reduce to low and whisk in Mozzarella and 2 tsp of oregano. Add salt and pepper to taste. Preheat oven to 350 degrees.
In an 8x8 casserole dish spoon just a little of the cheese sauce down over bottom of dish. Now, take a crepe and spoon just about a TBSP of cheese sauce in middle (you should have a little sauce left to top the crepes). Do this with all four crepes. Evenly distribute the bacon, ham and pepper mixture between all four crepes. It isn't a burrito, don't fold in the ends, just tightly, but gently roll the crepes and place in dish.
Spoon the remainder of the sauce over the crepes and remainder of the oregano and basil. Bake for about ten minutes, just warming the crepe and making the top cheese yummy. My husband added a little fat free sour cream to top his crepes. Enjoy!!