With its unique flavor and festive look, this dessert has become a "must" for Christmas at our house. It's an elegant addition to the dinner table.
- 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
- 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.
Originally published as Chocolate Crepes with Cranberry Sauce in Country Woman Christmas 1996, p38
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