Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended. Heat a non-stick frying pan over medium-low heat. Brush the pan with some butter. Pour 60ml of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about one minute and 30 seconds. Invert the pan over a plate, and allow the egg crepe to drop onto the plate. Repeat to make four crepes total, brushing the pan with melted butter as needed and stacking crepes on the plate.
Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.
Preheat a griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the grill pan and cook until the focaccia is heated through and golden brown on the bottom, about two minutes. Spread the pesto over the toasted sides of each halved focaccia.
Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally. Cover with the top halves of focaccia, pesto side down. Cut the sandwich into bite-size wedges. Arrange the sandwiches on a platter and serve.