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Breakfast Pudding Crepes Recipe
|Biscuit mix/Baking mix||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Instant french vanilla pudding mix||3 1⁄2 Ounce (1 Package)|
|Cold milk||2 Cup (32 tbs)|
|Whipped topping||1 Cup (16 tbs)|
|Fresh strawberries/1 can, 21 ounces blueberry / cherry pie filling||1 Pint, sliced|
Serving size: Complete recipe
Calories 1507 Calories from Fat 320
% Daily Value*
Total Fat 35 g53.1%
Saturated Fat 23.6 g118.1%
Trans Fat 0 g
Cholesterol 67.8 mg
Sodium 1919.9 mg80%
Total Carbohydrates 278 g92.7%
Dietary Fiber 14.7 g58.8%
Sugars 172.9 g
Protein 25 g50.1%
Vitamin A 15% Vitamin C 470.4%
Calcium 116% Iron 40.4%
*Based on a 2000 Calorie diet
Heat a lightly greased 8-in.skillet; add 3 tablespoons batter, lift and turn pan to cover bottom.
Cook until lightly browned; turn and brown the other side.
Repeat with remaining batter, greasing skillet as needed.
Stack crepes with waxed paper between layers.
For filling, in a small mixing bowl, beat pudding mix and milk for 1 minute.
Add whipped topping; beat for 1 minute.
Place about 3 tablespoons of fruit or pie filling down the center of each crepe.
Top with about 1/4 cup pudding mixture.
Roll up crepes and place on a serving platter.
If desired, top each crepe with additional whipped topping and fruit or pie filling.