Reviewed: Sep. 27, 2009

This was really delicious! As other reviewers have said, the prep time is way off. It wasn't hard to make, but the crepes were pretty time consuming. I accidentally bought cook & serve pudding instead of instant. I just mixed it with the OJ and sour cream and cooked it according to the directions on the box, and then chilled it and it worked out fine. So, if anyone else makes the same mistake, don't panic!

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BONF

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Reviewed: Mar. 5, 2009

This has a very light, good taste, but wasn't very filling. My daughter didn't like it at all, my husband loved it. This was good, but not my favorite (I don't like sweet things for breakfast though). I made the crepes the evening before as another reviewer suggested. They were simple to make, just took a little time. The rest of the recipe was quick and simple.

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ella1mom

Cooking Level: Intermediate

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Reviewed: Jun. 10, 2008

Wonderful!!! I took this to a birthday breakfast at work and everyone loved it. It was the first thing gone! I rated this recipe a four b/c as another reviewer said the prep time is way off, it did take awhile to make the crepes. Other than that this is a keeper for sure, will make again soon!

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NRob86

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: May 3, 2008

This recipe was so refreshing, with perky flavors that really catches your attention. I didn't have any orange juice, but I had an orange-pineapple blend that I used instead. The way I am going to fix this next time, to take to a potluck dinner is putting a couple of tablespoons of the fruit mixture into the middle of a crepe, and making little bags, closing the tops with toothpicks holding fruit in the toothpicks. Great idea, Huh. Debbie Webre

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Debbie

Cooking Level: Expert

Living In: Grove, Oklahoma, USA

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Reviewed: Oct. 21, 2007

I thought this was ok, but everyone else thought it was really good. (I'm not a big fan of cool whip) My biggest problem with this recipe is that the prep time is WAY off. Fortunately I chose to make the crepes ahead of time, because it took at least 45 minutes just to cook the crepes. Add another 10 minutes to mix up the crepe batter, plus time to chop all the fruit and mix up the "sauce" and you are looking at a good hour and a half of preparation before chilling time. I put the finished crepes on a plate, covered with foil, in the fridge overnight, and they were good as new next morning. I also used frozen blueberries, partially thawed, and that worked well too. (Tip: 16 oz strawberries is about 2 C chopped)

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COOKINGFOR7

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Reviewed: Aug. 1, 2007

awesome recipe! I had thoght that the orange juice and the sour cream might be weird mixed into the other ingredients, but it was awesome. I'm fixing it again this weekend for brunch.

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