1 ½ cups flour 1 pkg Instant Pudding Mix
1 Tablespoon sugar 1 container raspberries (or desired fruit)
½ teaspoon baking powder ½ cup powdered sugar (if desired)
½ teaspoon salt
2 cups milk
2 OAKDELL eggs
2 Tablespoons melted butter
½ teaspoon vanilla
½ teaspoon lemon peel
In a medium mixing bowl, make instant pudding according to instructions on package. Cover, and refrigerate.
Mix flour, sugar, baking powder and salt. Stir in remaining ingredients. Beat with hand beater until smooth. Spray first pan with non stick cooking spray. Heat both pans on medium heat. Pour ¼ cup 0f batter onto skillet; immediately rotate skillet until thin film of crepe is formed. Cook until light brown, then turn upside down onto second skillet. Stack crepes, placing waxed paper between each. Keep covered.
Place 1 spoon of pudding down the middle of a crepe. Place berries on top of pudding. Roll crepe around berries and pudding, placing seam on bottom. Sprinkle a few extra berries on the plate, then dust with powdered sugar is desired.