Whisk the eggs together with a dash of cream, and a pinch of salt and pepper.
Heat up a pan to a medium heat and melt a knob of lard in it.
Pour approximately a ½ cup of the egg mix (1 eggs worth) into the pan while tilting it back and forth to evenly spread the mix over the entire bottom of the pan.
Once the egg crêpe is cooked through, about 1-2 minutes, carefully flip and cook for a few seconds before transferring to a paper towel. Repeat 4 times.
Sauté the chicken, onions and mushrooms together until it is fully cooked. Season with salt and pepper.
Add half the bacon bits and a cup of cream to the pan and cook until the cream is hot and slightly thickened.
Divide the creamy chicken and mushroom mix between each of the four crêpes and fold.
Top each crêpe with the rest of the bacon bits.
Optional (but recommended): Whisk the remaining cream with a pinch of salt until stiff. Serve on the side.