Raspberry Crepes

INGREDIENTS:
Crepes:
1 1/2 cups flour
2 tablespoons powdered sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs -- beaten
1 teaspoon vanilla
2 cups milk

Pudding:
1 package instant vanilla pudding mix -- (3 oz.)
2 cups milk
1/2 teaspoon almond extract

Sauce:
3 cups raspberries -- fresh or frozen
1 tablespoon cornstarch
1/2 cup sugar

DIRECTIONS:
Crepe Batter: In a blender, combine all ingredients. Mix until smooth. Lightly oil crepe pan. Heat until water sizzles when dropped on pan. Spray pan with cooking spray, then pour about 1/4 cup batter onto hot pan. Swirl the pan until the batter coats the bottom. Cook over medium heat until edges are light brown. Loosen edges with spatula, turn and brown opposite side of crepe. Stack cooked crepes on plate, cover until ready to serve.

Filling: Combine instant pudding with half on half and almond extract. Beat until smooth and pudding begins to thicken. Refrigerate until ready to use.

Sauce: In a saucepan, mix together sugar and cornstarch. Mash raspberries, add to sugar mixture (If fresh raspberries are being used, add 1/4 cup cold water). Stirring constantly, bring mixture to a boil. Refrigerate. If desired, you can strain the seeds out (I use a mesh colander and a glass bottle to squish out the juice).

To serve: Place about 2-3 tablespoons pudding in the center of each crepe and roll. Place 2 crepes on serving plate. Sprinkle with raspberry sauce. Top with additional whole raspberries if desired. Sprinkle with powdered sugar.

Dinner Crepes

(credit Taste of Home)

INGREDIENTS
1 cup milk
2 eggs
½ cup flour
½ teaspoon baking powder
½ teaspoon salt

24 asparagus spears, trimmed*
12 slices deli ham
12 slices Swiss cheese

Mushroom Cheese Sauce
3 tablespoons butter
3 tablespoons flour
1 teaspoon chicken bouillon granules
1 cup water
¼ cup shredded cheddar cheese
1/3 cup half-and-half
1 can (4 ounces) mushroom stems and pieces, drained
1 tablespoon minced chives

DIRECTIONS
In blender, combine the first five ingredients; cover and process mixture until smooth.

Heat a lightly greased 8-in. nonstick skillet; pour just enough batter into center of skillet to coat bottom of pan (about 1/5 cup). Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove. Repeat with remaining batter, greasing skillet as needed.

In a large skillet, bring ½ in. of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry.

On each crepe, later a ham slice, Swiss cheese slice, and three asparagus spears. Roll up and place in a greased 11 in x 7 in x 2 in baking dish.

In a saucepan, melt butter. Stir in flour and bouillon. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Stir in cream, mushrooms, and chives. Pour over crepes. Bake uncovered at 350 degrees for 20-25 minutes or until heated through.

*NOTE: If you don’t like asparagus, you can steam some broccoli and mix with the cheese sauce instead.