Vanilla Pudding Crêpes

I do make things that aren't desserty or sweet. I really do. But recently, I guess I've had a baking/sweet tooth that will not go away. Which is ok, because it's turning into some really yummy food. Inspired by one of my new favorite shows (MasterChef), I wanted to cook something with vanilla. One of my all-time favorites is home made vanilla pudding, but I felt that was too simple, and could be compiled with something else to make something even more fabulous. So here you go, Vanilla Pudding Crêpes. I was quite surprised with the pudding recipe I chose... it only took about 15 minutes or less to cook. I'm used to stirring for about an hour or so for pudding, but this one is really quick. Still tastes amazing, too!

Vanilla Pudding Crêpes

Makes 6-8 crêpes

Crêpe Ingredients:

1/2 c. milk

2/3 c. water

1/4 c. butter, melted

1 T. vanilla

1 c. flour

1 T sugar

1/4 t. salt

1 T. vegetable oil

Pudding Ingredients:

2 c. milk

1/2 c. sugar

3 T. cornstarch

1/4 t. salt

1 t. vanilla

1 T. butter

Fruit for topping (bananas, strawberries, blueberries, etc)

Powdered sugar

Preparation:

Basically what we're going to do here is make the crêpe batter and stick it in the fridge to set while the pudding is made. Got it? Ok, let's go.

Working off the crêpe ingredient list: In a medium bowl, mix together milk, water, melted butter, and vanilla. In a small bowl thoroughly mix flour, sugar, and salt. Whisk flour mixture into milk mixture until batter is smooth. Cover and place in the fridge.

Now working from the pudding ingredients: In a medium saucepan over medium heat, heat the milk until bubbles form at the edges. In a bowl, combine sugar, cornstarch, and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Remove from heat, stir in vanilla and butter. Place in the fridge to set.

(You can go ahead and finish the crêpes now, or let the pudding and batter set for about an hour or so. It all depends on the consistency you're looking for. I tried it both ways, since I had one right away and then made some for my parents [and myself] later.)

When ready, heat a medium frying pan to medium hot, adding just a tiny bit of oil. Pour in enough batter to thinly coat the bottom of the pan. You should have to swirl the pan around to get the batter to the edges. This takes a little work, and you might have a couple really gimpy crêpes before you get the knack. Cook the crêpe until the edges are crispy and golden, then flip to cook the other side until lightly browned.

Remove directly to a plate. Place pudding down the middle of the crêpe, and top with sliced or mashed fruit. Quickly fold in the sides before the crêpe has time to settle, creating a wrap. Top with powdered sugar.

Enjoy!

*Original crêpe recipe

*Original pudding recipe