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Crepes:
Blend all ingredients and force through a strainer. Chill for an hour. If possible use a large teflon square skillet to make the crepes, if not use a large round one. Brush melted butter on skillet and pour just enough butter to coat the bottom of the skillet. Cook pancake at medium heat, for 2 minutes approximately, or until edges begin to get golden. Turn crepe with a metal spatula and cook until golden (1 minute more, approximately). Remove crepe from pan and repeat procedure with the rest of the batter.
Filling:
Melt cream cheese in a pan and divide in 3 equal amounts.
Combine first amount with the red pepper. The second with spinach, bacon and parsley (separating 1 tablespoon of parsley for later use). Combine last amount with remaining parsley, thyme and tarragon. Season each of the fillings with salt and pepper. Chill mixtures 1 hour. Mixtures must be thick.Spread crepes with red pepper cream cheese. Roll crepes, trim ends and wrap in aluminum foil tightly. Repeat same procedure with the other fillings. Chill for 3 to 4 hours. Before serving, remove from the refrigerator, unwrap and cut in slices. Arrange on a serving dish alternating colors.
Cream cheese rolls can be kept in the freezer.
Yields: 3 rolls per filling and approximately 15 to 18 per roll
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