In a large bowl combine the flour, baking powder, salt, pepper, Skellig, and thyme. Set aside.

In a medium bowl combine the egg and milk. Beat well. Pour the milk mixture into the flour mixture and whisk until smooth. Set aside.

To make the egg omelet combine the eggs, salt, and pepper in a medium bowl. Beat well until combined. Set aside.

Heat a 6 inch skillet and an 8 inch skillet over medium heat. Spray each with cooking spray.

Pour a thin layer of the crepe mixture into 6 inch skillet. Turn to coat the pan. Cook for 2-3 minutes per side, then remove from pan. Repeat with remaining batter. You should end up with 6 crepes.

Meanwhile, pour half of the omelet mixture into the 8 inch pan. Cook for 4-5 minutes or until the bottom is cooked. Flip the omelet over and cook for an additional 2-3 minutes. Remove the omelet to a plate. Arrange half of the Skellig, pear, and bacon on half of the omelet and fold over. Cut in half.

Repeat with the other half of the egg omelet mixture.

Place an omelet half on each of 4 crepes, Roll the crepes and serve with sprigs of fresh thyme.