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Breakfast Pudding Crepes

 Breakfast Pudding Crepes
This originally was a dessert recipe, but my family enjoyed it so much that I turned it into a breakfast meal. Served with bacon or sausage, these tasty treats are a "crepe" way to start the day!
4 ServingsPrep: 20 min. Cook: 25 min.

Ingredients

  • 1 cup biscuit/baking mix
  • 1 cup milk
  • 2 Eggland's Best Eggs
  • FILLING:
  • 1 package (3.4 ounces) instant French vanilla pudding mix
  • 2 cups cold milk
  • 1 cup whipped topping
  • 1 pint fresh strawberries, sliced or 1 can (21 ounces) blueberry or cherry pie filling
  • Additional whipped topping and strawberries or pie filling, optional

Directions

  • In a bowl, beat the baking 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 bowl, whisk pudding mix and milk 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, garnish each
  • crepe with additional whipped topping and fruit or pie filling.

2 of 2

Breakfast Pudding Crepes (continued)

Directions (continued)

  • Yield: about 12 crepes.
Nutritional Facts: 1 serving (3 each) equals 430 calories, 16 g fat (9 g saturated fat), 131 mg cholesterol, 837 mg sodium, 59 g carbohydrate, 2 g fiber, 12 g protein.