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Fruity Dessert Crepe

 Fruity Dessert Crepe
This sweet and refreshing, fruit-topped crepe sent in by Virginia Decker of Mojave, California will be an impressive supper-time or brunch finale.
2 ServingsPrep/Total Time: 15 min.

Ingredients

  • 1/4 cup 2% milk
  • 2 tablespoons beaten egg
  • 3 tablespoons biscuit/baking mix
  • 1 snack-size cup (3-1/2 ounces) vanilla pudding
  • 1/2 small banana, sliced
  • 2 tablespoons flaked coconut
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 3 fresh strawberries, sliced
  • 1/2 medium kiwifruit, peeled and sliced

Directions

  • In a small bowl, combine the milk and egg. Add biscuit mix and mix
  • well. Heat a 10-in. nonstick skillet coated with cooking spray; pour
  • batter into center of skillet. Lift and tilt pan to evenly coat
  • bottom. Cook until top appears dry; turn and cook 15-20 seconds
  • longer. Remove to a wire rack.
  • Transfer pudding to a small bowl; fold in the banana, coconut and
  • extract. Spoon down center of crepe; fold sides over filling. Top
  • with strawberries and kiwi. Yield: 2 servings.
Nutritional Facts: 1/2 filled crepe equals 236 calories, 9 g fat (4 g saturated fat), 67 mg cholesterol, 278 mg sodium, 34 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1/2 fruit.