Breakfast Pudding Crepes
|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|
In a mixing bowl, beat biscuit mix, milk and eggs until smooth.
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.