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Fruity Dessert Crepe

Total Time

Prep/Total Time: 15 min.


2 servings

This sweet and refreshing, fruit-topped crepe sent in by Virginia Decker of Mojave, California will be an impressive supper-time or brunch finale.


  • 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 sweetened shredded coconut
  • 1/4 teaspoon almond extract
  • 3 fresh strawberries, sliced
  • 1/2 medium kiwifruit, peeled and sliced


  1. 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.
  2. 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.

Nutrition Facts

1/2 each: 236 calories, 9g fat (4g saturated fat), 67mg cholesterol, 278mg sodium, 34g carbohydrate (22g sugars, 2g fiber), 5g protein.

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