DESSERT CREPES WITH CHANTILLY CREPE FILLING

Dessert Crepes With Chantilly Crepe Filling image

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.

Provided by silly sally

Categories Dessert

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

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
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)

Steps:

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.

Nutrition Facts : Calories 474.5, Fat 26.3, SaturatedFat 13.2, Cholesterol 176.2, Sodium 410.8, Carbohydrate 48.7, Fiber 0.9, Sugar 17.9, Protein 11.1