Chocolate Crepes with Cranberry Sauce Recipe

4 2 1
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Chocolate Crepes with Cranberry Sauce Recipe

Read Reviews
4 2 1
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling Cook: 20 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling Cook: 20 min.

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 or margarine
  • 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.
Originally published as Chocolate Crepes with Cranberry Sauce in Country Woman Christmas 1996, p38

Nutritional Facts

1 each: 902 calories, 70g fat (43g saturated fat), 241mg cholesterol, 881mg sodium, 63g carbohydrate (38g sugars, 2g fiber), 6g protein.

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  • 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 or margarine
  • 1 teaspoon vanilla extract
  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. 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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Reviews forChocolate Crepes with Cranberry Sauce

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MY REVIEW
joyfulcooking User ID: 2406951 22279
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"

MY REVIEW
joyfulcooking User ID: 2406951 46806
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."

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