Show Subscription Form

Chocolate Crepes with Cranberry Sauce Recipe

Read Reviews
4 2
Publisher Photo
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.
TOTAL TIME: Prep: 30 min. + chilling Cook: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 30 min. + chilling Cook: 20 min.
MAKES: 6-8 servings


  • 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
  • 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

Nutritional Facts

1 serving (1 each) equals 902 calories, 70 g fat (43 g saturated fat), 241 mg cholesterol, 881 mg sodium, 63 g carbohydrate, 2 g fiber, 6 g protein.


  1. 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.
  2. 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.
  3. 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.
  4. 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

Reviews for Chocolate Crepes with Cranberry Sauce

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Nov. 24, 2011

"We cut the calories down by more than half by using another crepe recipe, using Splenda, sf pudding, sf cranberry juice for the recipe"

Reviewed Nov. 24, 2011

"It was good but we cut down the calories by using Splenda sugar, low calorie cranberry juice, sugar free pudding and fat free milk."

Loading Image