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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This sweet and refreshing, fruit-topped crepe sent in by Virginia Decker of Mojave, California will be an impressive supper-time or brunch finale. 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 almond extract |
3 fresh strawberries, sliced |
1/2 medium kiwifruit, peeled and sliced |
Directions:
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. Yield: 2 servings.
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