Chocolate Crepes with Cranberry Sauce Recipe

Ingredients

• 1 package (3.4 ounces) instant vanilla pudding mix
• 2-1/2 cups milk, divided
• 1 carton (8 ounces) frozen whipped topping, thawed
• 2 tablespoons vegetable oil
• 3 eggs
• 1-1/2 teaspoons vanilla extract
• 1/4 cup sugar
• 1-1/2 cups all-purpose flour
• 2 tablespoons baking cocoa
• 1/8 teaspoon salt
• CRANBERRY SAUCE:
• 1-1/2 cups fresh or frozen cranberries
• 1 cup cranberry juice
• 1/2 cup packed brown sugar
• 1-1/2 teaspoons cornstarch
• 1/2 teaspoon grated orange peel
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Directions

• In a bowl, whisk the pudding mix and 1 cup of milk until smooth. Fold in whipped topping; cover and chill. In a blender container, combine oil, eggs, vanilla, sugar, flour, cocoa, salt and remaining milk; process until smooth. Let stand for 20 minutes.
• Meanwhile, combine the first seven sauce ingredients in a small saucepan; bring to a boil. Reduce heat and simmer until smooth and thickened, stirring constantly, abut 15 minutes. Remove from the heat; stir in the butter and vanilla. Keep warm.
• Heat a lightly greased 6-in. skillet over medium heat until hot. Pour 3 tablespoons crepe batter into skillet and swirl quickly so bottom is evenly covered. Cook until top appears dry and bottom is lightly browned; turn and cook 15-20 seconds longer. Remove and keep warm. Repeat with remaining batter.
• To serve, fold crepes in quarters; place three on a dessert plate. Top with chilled pudding mixture and warm sauce. Yield: 6-8 servings.

Chocolate Crepes with Cranberry Sauce published in Country Woman Christmas , p38