Chocolate Crepes with Cranberry Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. 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 king arthur unbleached 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 |
Directions:
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.
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