CHOCOLATE CREPES WITH CRANBERRY SAUCE

Chocolate Crepes with Cranberry Sauce image

Provided by Taste of Home

Time 50m

Yield 6-8 servings.

Number Of Ingredients 20

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
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 zest
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla extract

Steps:

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. , 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. , 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. , To serve, fold crepes in quarters; place three on a dessert plate. Top with chilled pudding mixture and warm sauce.

Nutrition Facts :