Dessert Crepes With Chantilly Crepe Filling

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READY IN: 35mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • Dessert Crepes
  • 1 13
    cups milk
  • 2
    tablespoons oil (not olive)
  • 1 12
    cups flour
  • 18
    teaspoon salt
  • 12
    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 12
    cups milk
  • 3
    tablespoons lemon juice
  • 3
    tablespoons orange juice
  • 12
    pint whipping cream, whipped
  • toasted almond (to garnish) (optional)
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DIRECTIONS

  • Crepes:
  • 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.
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