Pancetta Crêpe Bake 

Directions

Crepes

1. In a bowl whisk together oil, eggs, and water until combined.
2. Slowly add Kinnikinnick Pancake and Waffle Mix to liquid mixture, mix for 2 - 3 minutes until batter is smooth. Let mixture sit for 5 minutes.
3. Preheat a lightly greased frying pan on medium heat.
4. Drop ¼ cup batter onto preheated pan. Quickly tilt the pan in a circular motion to spread batter evenly, keeping a round shape.
5. Cook the crepe for 45 seconds or until the edges begin to curl and colour.
6. Flip and cook the other side for 15 - 20 seconds.
7. Require 15 - 20 crepes. Set aside. 
   

Filling 

1. Preheat oven to 350°F (176°C). Lightly grease a 2 quart casserole dish. Set aside.
   
2. Mix mascarpone cheese and thyme together. Set aside.
3. Using an offset pallet knife, brush a thin layer of Mascarpone mixture on each crepe.
4. Sprinkle with diced peppers and lay a piece of prosciutto on top.
5. Roll crepe and repeat with remainder.
6. Set filled crepes aside. 
   

Sauce

1. In a bowl combine eggs, milk, diced shallots, thyme, basil and black pepper. Whisk together and set aside. 
   
2. In a small skillet cook pancetta until crispy. Drain excess grease off on a paper towel. Set aside. 
   

Assembly

1. Pour a thin layer of Sauce into base of casserole dish.
2. Place a layer of filled crepes on top.
3. Sprinkle with a thin layer of white cheddar.
4. Repeat with a second layer of filled crepes followed by a sprinkling of white cheddar.
5. Finish top layer with remaining filled crepes.
6. Pour remaining Sauce over top of crepes. Press down slightly.
7. Top with remaining white cheddar and cooked pancetta.
8. Bake in preheated oven for 30 minutes.
9. Remove from oven and let cool for 10 minutes prior to serving. 
   Yields: 6 servings