Prep Time: 10 minutes | Cook Time: 17 minutes | Serves 4

Ingredients :

1 tablespoon water
2 slices whole-wheat bread, cut into ½-inch cubes
4 eggs
3 tablespoons whole milk
2 tablespoons chopped flat-leaf parsley
½ cup grated Havarti or Swiss cheese
Pinch salt
6 asparagus spears, cut into 2-inch pieces
Freshly ground black pepper, to taste
Cooking spray

Directions : 

1. Coat the baking dish with 1 tablespoon of melted butter to prepare it for use.
2. Combine the flour, sugar, baking powder, and salt in a medium bowl. Stir in the beaten egg, milk,
remaining 2 tablespoons of melted butter, and vanilla until the batter becomes little lumpy and sticky.
3. Slowly pour the batter into the oiled baking dish, and then sprinkle the top with walnuts.
4. Place the baking dish in Position 1 on the rack and select Convection. Bake at 330 degrees Fahrenheit
(166 degrees Celsius) for 20 minutes.
5. The cooked crepe must be golden brown and fully cooked.
6. After a 5-minute rest, serve the pancake with maple syrup or fresh fruit, if desired. Coat the baking
dish with 1 tablespoon of melted butter to prepare it for use.
7. Combine the flour, sugar, baking powder, and salt in a medium bowl. Stir in the beaten egg, milk,
remaining 2 tablespoons of melted butter, and vanilla until the batter becomes little lumpy and sticky.
8. Slowly pour the batter into the oiled baking dish, and then sprinkle the top with walnuts.
9. Place the baking dish in Position 1 on the rack and select Convection. Bake at 330 degrees Fahrenheit
(166 degrees Celsius) for 20 minutes.
10. The cooked crepe must be golden brown and fully cooked.
11. After a 5-minute rest, serve the pancake with maple syrup or fresh fruit, if desired. Coat the baking
dish with 1 tablespoon of melted butter to prepare it for use.
12. Combine the flour, sugar, baking powder, and salt in a medium bowl. Stir in the beaten egg, milk,
remaining 2 tablespoons of melted butter, and vanilla until the batter becomes little lumpy and sticky.
13. Slowly pour the batter into the oiled baking dish, and then sprinkle the top with walnuts.
14. Place the baking dish in Position 1 on the rack and select Convection. Bake at 330 degrees Fahrenheit
(166 degrees Celsius) for 20 minutes.
15. The cooked crepe must be golden brown and fully cooked.
16. After a 5-minute rest, serve the pancake with maple syrup or fresh fruit, if desired. Coat the baking
dish with 1 tablespoon of melted butter to prepare it for use.
17. Combine the flour, sugar, baking powder, and salt in a medium bowl. Stir in the beaten egg, milk,
remaining 2 tablespoons of melted butter, and vanilla until the batter becomes little lumpy and sticky.
18. Slowly pour the batter into the oiled baking dish, and then sprinkle the top with walnuts.
19. Place the baking dish in Position 1 on the rack and select Convection. Bake at 330 degrees Fahrenheit
(166 degrees Celsius) for 20 minutes.
20. The cooked crepe must be golden brown and fully cooked.
21. After a 5-minute rest, serve the pancake with maple syrup or fresh fruit, if desired. Coat the baking
dish with 1 tablespoon of melted butter to prepare it for use.
22. Combine the flour, sugar, baking powder, and salt in a medium bowl. Stir in the beaten egg, milk,
remaining 2 tablespoons of melted butter, and vanilla until the batter becomes little lumpy and sticky.
23. Slowly pour the batter into the oiled baking dish, and then sprinkle the top with walnuts.
24. Place the baking dish in Position 1 on the rack and select Convection. Bake at 330 degrees Fahrenheit
(166 degrees Celsius) for 20 minutes.
25. The cooked crepe must be golden brown and fully cooked.
26. After a 5-minute rest, serve the pancake with maple syrup or fresh fruit, if desired. Coat the baking
dish with 1 tablespoon of melted butter to prepare it for use.
27. Combine the flour, sugar, baking powder, and salt in a medium bowl. Stir in the beaten egg, milk,
remaining 2 tablespoons of melted butter, and vanilla until the batter becomes little lumpy and sticky.
28. Slowly pour the batter into the oiled baking dish, and then sprinkle the top with walnuts.
29. Place the baking dish in Position 1 on the rack and select Convection. Bake at 330 degrees Fahrenheit
(166 degrees Celsius) for 20 minutes.
30. The cooked crepe must be golden brown and fully cooked.
31. After a 5-minute rest, serve the pancake with maple syrup or fresh fruit, if desired. Coat the baking
dish with 1 tablespoon of melted butter to prepare it for use.
32. Combine the flour, sugar, baking powder, and salt in a medium bowl. Stir in the beaten egg, milk,
remaining 2 tablespoons of melted butter, and vanilla until the batter becomes little lumpy and sticky.
33. Slowly pour the batter into the oiled baking dish, and then sprinkle the top with walnuts.
34. Place the baking dish in Position 1 on the rack and select Convection. Bake at 330 degrees Fahrenheit
(166 degrees Celsius) for 20 minutes.
35. The cooked crepe must be golden brown and fully cooked.
36. After a 5-minute rest, serve the pancake with maple syrup or fresh fruit, if desired. Coat the baking
dish with 1 tablespoon of melted butter to prepare it for use.
37. Combine the flour, sugar, baking powder, and salt in a medium bowl. Stir in the beaten egg, milk,
remaining 2 tablespoons of melted butter, and vanilla until the batter becomes little lumpy and sticky.
38. Slowly pour the batter into the oiled baking dish, and then sprinkle the top with walnuts.
39. Place the baking dish in Position 1 on the rack and select Convection. Bake at 330 degrees Fahrenheit
(166 degrees Celsius) for 20 minutes.
40. The cooked crepe must be golden brown and fully cooked.
41. After a 5-minute rest, serve the pancake with maple syrup or fresh fruit, if desired. Combine the
asparagus spears and 1 tablespoon of water in a baking dish.
42. Place the baking dish in Position 1 on the rack and select Convection. Bake at 330 degrees Fahrenheit
(166 degrees Celsius) for 4 minutes.
43. The asparagus spears will be crisp-tender when they are done cooking.
44. Remove the asparagus from the pan and drain them on paper towels.
45. Spray the pan with cooking spray. Place the bread and asparagus in a pan.
46. In a medium bowl, whisk together the eggs and milk until smooth. Stir the parsley, cheese, salt, and
pepper until fully combined. Place this mixture in a baking dish.
47. Select Bake and set the timer for 13 minutes. Place the pan back in the oven. When the dish is ready,
the eggs will be set and the top will be lightly browned.
48. Before slicing and serving, allow the meat to cool for five minutes.