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Chocolate Crepes with Cranberry Sauce

By: Lynda Sarkisian

"With its unique flavor and festive look, this dessert has become a 'must' for Christmas at our house. It's an elegant addition to the dinner table."

Rate/Review | Read Reviews (2)

Prep Time:
30 Min

Cook Time:
20 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 (3.4 ounce) package instant vanilla pudding mix
2 1/2 cups milk, divided
1 (8 ounce) carton frozen whipped topping, thawed
2 tablespoons vegetable oil
3 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 peel
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons butter or margarine
1 teaspoon vanilla extract

Directions

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.