To make the crepes combine the flour, baking powder, and salt in a large bowl.

Stir in the milk, butter, and eggs. Whisk for 1 minute or until smooth.

Heat an 8 inch skillet or crepe pan over medium heat. Spray with cooking spray.

To make each crepe pour 1/4 cup of batter into the skillet and immediately rotate the skillet until a thin layer of the batter covers the bottom.

Cook until bubbles begin to form and the outer edges turn golden brown. Flip the crepe over and continue cooking on the other side until it is brown as well. Remove from the pan and place on a plate.

Repeat with remaining crepes, placing a sheet of waxed paper in between each crepe when stacking.

Meanwhile whisk the eggs for the filling in a medium sized bowl.

Heat a large 12 inch skillet over medium heat. Spray with cooking spray.

Add the beaten eggs to the pan. Sprinkle with the crispy bacon, cheddar cheese, salt, pepper, and chives.

Cook for 2-3 minutes or until the eggs on the bottom seem cooked. Flip the eggs over (if you cannot flip the entire thing cut in half and flip each piece.

Cook for 1 minute on the other side and flip back. Slice into 4 pieces.

Place 1 piece of the egg omelet onto each of 4 crepes. Cut them to fit into the center of the crepe.

Roll the crepes and serve warm.

Keep remaining crepes for another use.