Chocolate Crepes With Cranberry Sauce Recipe

Name: Chocolate Crepes With Cranberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (3.4 ounces) instant vanilla pudding mix; 2-1/2 cups whole milk, divided; 1 carton (8 ounces) frozen whipped topping, thawed; 2 tablespoons vegetable oil; 3 large 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; 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 zest; 1/4 teaspoon ground nutmeg; 1/8 teaspoon salt; 2 tablespoons butter; 1 teaspoon vanilla extract

Servings: persons

1 package (3.4 ounces) instant vanilla pudding mix
2-1/2 cups whole milk, divided
1 carton (8 ounces) frozen whipped topping, thawed
2 tablespoons vegetable oil
3 large 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
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 zest
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons butter
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.
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.

830

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 package (3.4 ounces) instant vanilla pudding mix, 2-1/2 cups whole milk, divided, 1 carton (8 ounces) frozen whipped topping, thawed, 2 tablespoons vegetable oil, and more.

Yes, Chocolate Crepes With Cranberry Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate Crepes With Cranberry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions