The first thing to do is to set the bowl and wisk you will be using for the filling in the freezer. Since it will be going in the freezer I dont recommend glass bowls.
If using fresh fruit cut into small pieces.
You can also use canned or bottled fruit, just be sure to drain thuroughly.
Next you will start the crepes.
In a large bowl mix all the crepe ingredients together.
Make sure to mix thuroughly getting all the lumps out.
Heat a skillet and brush with a small amount of oil.
You can use any size skillet to get the size crepe you want.
Once the skillet is hot pour some of the batter into the pan and immediatly start to swirl the pan around in a circular motion until all the batter has spread out evenly onto the pan.
Put the pan back onto the heat and let sit.
When the edges start to look dry and slightly brown flip over.
If you make a hole when flipping just add a tiny bit of the batter to the spot to cover it up and let cook.
When cooked on the other side remove to a plate.
If the crepe came out a bit dry immediatly cover with a kitchen towel, this will allow the steam from the crepe to soften it up a bit.
Dont forget to brush on oil after each crepe is done.
Once all the batter has been used set crepes to the side.
Get your ingredients together for the creme filling. Get them measured and started as much as possible.
You will be moving quickly because you want to whip the heavy cream while the bowl is still cold.
When you have your filling ingredients take the bowl and wisk from the freezer.
Immediatly pour the heavy cream and Instant vanilla pudding into the bowl and begin whipping.
When the mixture gets to the point where you can make soft peaks add the sugar and vanilla. Continue whipping until as firm as you desire it.
If not using immediatly put into air tight container in the refrigerator..
But be sure to use within the next few hours.
Once you are ready to assmeble the crepes get everything together.
Take a crepe and fill with the filling and add your fruit of choice on top.
Roll crepe up. when done filling crepes arrange on your plate.
Top each crepe with a small amout of the filling and top with the fruit that was used in the crepe.
P.S For more presentation just dust lightly with powdered sugar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (157g)|
|Recipe Makes: 5|
|Calories from Fat: 269 (57%)|
|Amt Per Serving||% DV|
|Total Fat 29.9g||40 %|
|Saturated Fat 15g||75 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 161.1mg||50 %|
|Sodium 80.6mg||3 %|
|Potassium 137.7mg||4 %|
|Total Carbohydrate 44.3g||13 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 43.5g|
|Protein 7g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 470
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