Heat a splash of olive oil in a non-stick pan. Using a clean kitchen scissors, cut up the rashers in to small pieces and cook over a medium heat. When the pieces are cooked and crispy, pop them on to paper-towel for a minute to soak up the excess oil before transferring the meat to a plate.
Turn the heat up to high and sauté the mushrooms in the hot pan for 3-4 minutes. Then, if you like, tip in the tin of sweetcorn and stir well.
Reduce the heat to medium, add the bacon pieces and pour in 200ml of Avonmore cooking cream. Allow the mixture to simmer for 3-4 minutes or until it becomes thick. In the meantime, heat up the crepes in the microwave or a warm oven.
Divide the creamy mixture between the two crepes and serve!