i was surprised to find the forest crepe at jean philippe (bellagio) to be less than appetizing and a little on the dry side. granted, jean philippe is known for its pastry, not "food items", but i think it's important to keep at least a basic level of excellence otherwise don't even offer it. i believe with some minor changes this can quite easily be achieved:
1. drizzle a little (or on the side) hollandaise-like sauce over the crepe, and
2. use diced ham (chunks) as opposed to dicing it from sliced ham, it really took away from the texture,
3. for presentation, a few pieces of ham and mushroom with a little bit of the sauce on the outside so it doesn't look like some pigs in a blanket.
i get the feeling that jean-philippe and his management are not aware of this minor substandard presence that is poorly reflecting the brand they worked so hard to build.