Prep 15 mins
Cook 20 mins
Delectable and awesome, a melt-in-your-mouth dessert. Honest! The recipe comes from my then-16-year-old-daughters's home economics class (12 years ago). Although I have no idea where the origional recipe comes from. The number of crepes you get, depends on the size frying-pan you cook them in. I like mine rather small. That way you easitly get at least 8-12.
- 1 1⁄3 cups milk
- 2 tablespoons oil (not olive)
- 3 eggs
- 1 1⁄2 cups flour
- 1⁄8 teaspoon salt
- 1⁄2 teaspoon sugar
- 2 tablespoons orange liqueur or 2 tablespoons Creme de Cacao
Chantilly Crepe Filling
- 1 (3 3/4 ounce) package instant vanilla pudding
- 1 1⁄2 cups milk
- 3 tablespoons lemon juice
- 3 tablespoons orange juice
- 1⁄2 pint whipping cream, whipped
- toasted almond (to garnish) (optional)
- In large bowl with electric mixer, beat eggs well.
- Gradually add dry ingredients alternately with milk and oil. Beat until smooth.
- Batter may be prepared for use immediately, or covered and refrigerated until needed, up to 3 days.
- Stir batter before frying in frying pan.
- Use enough batter in the pan, to cover, but not too thick.
- Chantilly Crepe Filling:.
- Mix pudding and all the milk per instructions on box.
- Let partially set, and fold in cream that has been whipped.
- Add flavorings.
- Chill to set further, and to blend flavors.
- Spoon desired amount of pudding in each crepe.
- Fold or roll.
- Garnish with toasted almonds if desired.
- Serve immediately.
- May be topped with fruit.