Dessert Crepes With Chantilly Crepe Filling
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.
Ingredients
6 serv.- Dessert Crepes
- milk↗1 1⁄3 cups
- oil2 tablespoons
(not olive)
- eggs↗3
- flour↗1 1⁄2 cups
- salt↗1⁄8 teaspoon
- sugar↗1⁄2 teaspoon
- orange liqueur or 2 tablespoons Creme de Cacao↗2 tablespoons
- Chantilly Crepe Filling
- instant vanilla pudding1
(3 3/4 ounce) package
- milk↗1 1⁄2 cups
- lemon juice↗3 tablespoons
- orange juice↗3 tablespoons
- whipping cream↗1⁄2 pint
whipped
- toasted almond
(to garnish) (optional)
Step-by-step instructions
- 1
In large bowl with electric mixer, beat eggs well.
- 2
Gradually add dry ingredients alternately with milk and oil. Beat until smooth.
- 3
Batter may be prepared for use immediately, or covered and refrigerated until needed, up to 3 days.
- 4
Stir batter before frying in frying pan.
- 5
Use enough batter in the pan, to cover, but not too thick.
- 6
Mix pudding and all the milk per instructions on box.
- 7
Let partially set, and fold in cream that has been whipped.
- 8
Add flavorings.
- 9
Chill to set further, and to blend flavors.
- 10
Spoon desired amount of pudding in each crepe.
- 11
Fold or roll.
- 12
Garnish with toasted almonds if desired.
- 13
Serve immediately.
- 14
May be topped with fruit.
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