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Filling:
Crepes:
Topping:
Make Filling:
Gradually add 2 tbsp. sugar; beat until stiff peaks form. Fold into pudding mixture. Stir in liqueur. Refrigerate while preparing crepes.
Make Crepes:
Assembly:
Place 2 crepes on each serving plate. Top with scant 1/4 cup pie filling. Serve immediately.
Author's Notes:
Posted by Julie Welch
Nutritional Info Per Serving: N/A
2-1/2 cups half-and-half
3-1/2-ounce package instant vanilla pudding and pie filling mix
1 egg, separated, reserving yolk for crepes
2 tbsp. sugar
2 tbsp. almond-flavored liqueur
1 cup pancake mix
2 tbsp. sugar
2 tbsp. unsweetened cocoa
1-1/4 cups water
2 tbsp. margarine or butter, melted
2 eggs
Reserved egg yolk
1 21-ounce can cherry fruit pie filling, chilled
In large bowl, combine half-and-half and pudding mix; beat 2 minutes at low speed or until well blended. Let stand until set, approximately 5 minutes. In small bowl, beat egg white until foamy.
In small bowl, combine pancake mix, 2 tbsp. sugar and cocoa. Add water, margarine, 2 eggs and egg yolk; beat until batter is smooth. Heat crepe pan or small skillet over medium beat; grease lightly with oil. Pour scant 1/4, cup batter into hot skillet, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. If desired, turn to brown other side. Cool.
Spoon 2 tbsp. filling onto each crepe; roll up gently.
To make crepes ahead, prepare. Wrap well in foil and store in refrigerator up to 3 days or freezer up to 3 months. To thaw, place package in 300°F oven for 10 to 15 minutes.