This dish was both hearty and delicious, I hope you get the chance to taste it!! I innovated two of my favorite things, crêpes and potato pancakes and filled them with a yummy medley that I usually bake into a casserole. The vegetables have that perfect done-ness to them, and their flavors coupled with the bacon really comes together nicely. The Fontina Cheese Sauce, adds a creaminess and richness to the delicious potato pancake, and even the garnish of a chive really brings the dish together, giving you that feeling of a twice-baked potato. Delicious.

Potato Crêpe:
2 Cups Mashed Potatoes, mashed with heavy cream, butter, salt, pepper
¾ Cup Flour
½ Cup Heavy Cream
¾ Cup Milk
½ Tablespoon Bacon Drippings

Filling 1:
2 Small Zucchinis, diced
1 Orange Pepper
1 Onion
¾ Cup Parmesan Cheese
½ Tablespoon, Chopped Crushed Garlic
2 Tablespoons Sour Cream
Salt, Pepper, Oregano, Red Chipotle Powder

Filling 2:
1 Pound Nueske’s Bacon, cooked
1 Cup Fresh Basil, chopped

Fontina Cheese Sauce:
Roux, (bacon drippings and flour, butter)
1 Cup Milk
1 Cup Shredded Fontina Cheese
Salt, Pepper