silly sally's Note:
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.
My Private Note
Units: US | Metric
- 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
- 2In large bowl with electric mixer, beat eggs well.
- 3Gradually add dry ingredients alternately with milk and oil. Beat until smooth.
- 4Batter may be prepared for use immediately, or covered and refrigerated until needed, up to 3 days.
- 5Stir batter before frying in frying pan.
- 6Use enough batter in the pan, to cover, but not too thick.
- 7Chantilly Crepe Filling:.
- 8Mix pudding and all the milk per instructions on box.
- 9Let partially set, and fold in cream that has been whipped.
- 10Add flavorings.
- 11Chill to set further, and to blend flavors.
- 12Spoon desired amount of pudding in each crepe.
- 13Fold or roll.
- 14Garnish with toasted almonds if desired.
- 15Serve immediately.
- 16May be topped with fruit.
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Nutritional Facts for Dessert Crepes With Chantilly Crepe Filling
Serving Size: 1 (186 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 474.4
- Calories from Fat 237
- Total Fat 26.3 g
- Saturated Fat 13.2 g
- Cholesterol 176.2 mg
- Sodium 410.7 mg
- Total Carbohydrate 48.7 g
- Dietary Fiber 0.8 g
- Sugars 17.9 g
- Protein 11.0 g
The following items or measurements are not included: