Pudding Crepes

These crepes look like something from a French patisserie, but the filling is instant vanilla pudding mixed with whipped cream. Nobody has to know how easy they are.

You make the pudding with milk as directed, but beat it only one minute instead of the usual two. Then fold in whipped cream and beat one more minute. Shorter beating time keeps the filling loose enough to spoon into crepes without tearing them, while the whipped cream makes it airy and light instead of stiff and gluey.

Spoon fresh sliced strawberries down the center of each crepe first, add about ⅓ cup of filling, and fold the crepe over. More berries and a dollop of whipped cream on top, and you’re done.

Two crepes per person makes a generous dessert portion.

Kitchen Tips

• Use store-bought crepes to keep this truly no-cook. Look for them near the berries or in the bakery section
• Don’t over-beat the pudding or it sets too firm to fold into crepes neatly
• Hull and slice the strawberries at least 10 minutes ahead so they release some juice, which soaks into the crepe
• Assemble just before serving. Crepes get soggy if they sit too long with wet filling

Variations

• Swap vanilla pudding for chocolate and use sliced bananas instead of strawberries
• Use fresh raspberries or blueberries when strawberries aren’t in season
• Drizzle melted chocolate or caramel sauce over the top for a more dressed-up dessert