Breakfast Pudding Crepes

1. 1

   In a bowl, beat the baking mix, milk and eggs until smooth. Heat a lightly greased 8-in. skillet; add 3 tablespoons batter, lift and turn pan to cover bottom. Cook until lightly browned; turn and brown the other side.

2. 2

   Repeat with remaining batter, greasing skillet as needed. Stack crepes with waxed paper between layers.

3. 3

   For filling, in a small bowl, whisk pudding mix and milk for 1 minute. Place about 3 tablespoons of fruit or pie filling down the center of each crepe. Top with about 1/4 cup pudding mixture. Roll up crepes and place on a serving platter. If desired, garnish each crepe with additional whipped topping and fruit or pie filling.

* Per serving · 4 servings · Values may vary.

No additional tips available.