For the crepes: Whisk together the flour, salt, egg and parsley until smooth. Gradually whisk in the milk, until it resembles thin pancake batter. Whisk in the melted butter. Let sit for an hour in the fridge. Spray a 10" non-stick pan with cooking spray and heat over a medium-high burner. Pour about 1/4 cup of batter into the hot pan, tilting it in a circular motion until batter covers the pan's bottom. Once the "wet look" is gone from the top of the batter, flip the crepe over and cook on the other side for 1-2 minutes. Repeat until all batter is used. For the filling: Melt the butter in a non-stick pan over medium-high heat. Saute the onion and mushroom until the onion is translucent. Add the broccoli and cook until it begins to soften. Add the peppers and cook for 1-2 minutes. Add the bacon bits and warm them through. Turn the heat to high and add the eggs. Constantly stirring, cook until the eggs are done. Divide between 6 crepes and roll up. Yield: 6 crepes