For crepes:
4 eggs
¼ teaspoon salt
2 cups flour
2 ¼ milk
1/2 stick melted butter
Dash of vanilla
Parchment paper
For cream:
2 lg. boxes Jello instant vanilla pudding
Milk
Whipped cream
Topping:
Strawberries or blueberries
Powdered sugar
Combine eggs and salt in bowl. Add the flour and milk, alternating until all is added. Add all other crepe ingredients and whisk until smooth. Set aside in the fridge. Mix the pudding and milk together, using the instructions for pie filling. Set aside in fridge. Heat medium sized skillet over medium heat. Rewhisk crepe batter. Pour just under ¼ cup batter into pan and twirl pan around until bottom is mostly covered with batter. When crepe becomes easy to flip, it is ready to be flipped over. It usually only take about 1-2 minutes per side. Set crepes aside on parchment paper to cool. Take out filling and fold in whipped cream. Begin alternating crepe and filling until out of crepes. Top with strawberries and powdered sugar.
* You can also use chocolate ganache!
