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Dessert Crepes With Chantilly Crepe Filling

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“Delectable and awesome, a melt-in-your-mouth dessert. Honest! The recipe comes from my then-16-year-old-daughters's home economics class (12 years ago). Although I have no idea where the origional recipe comes from. The number of crepes you get, depends on the size frying-pan you cook them in. I like mine rather small. That way you easitly get at least 8-12.”

Ingredients Nutrition

  • Dessert Crepes
  • 1 13 cups milk
  • 2 tablespoons oil (not olive)
  • 3 eggs
  • 1 12 cups flour
  • 18 teaspoon salt
  • 12 teaspoon sugar
  • 2 tablespoons orange liqueur or 2 tablespoons Creme de Cacao
  • Chantilly Crepe Filling
  • 1 (3 3/4 ounce) package instant vanilla pudding
  • 1 12 cups milk
  • 3 tablespoons lemon juice
  • 3 tablespoons orange juice
  • 12 pint whipping cream, whipped
  • toasted almond (to garnish) (optional)


  1. Crepes:
  2. In large bowl with electric mixer, beat eggs well.
  3. Gradually add dry ingredients alternately with milk and oil. Beat until smooth.
  4. Batter may be prepared for use immediately, or covered and refrigerated until needed, up to 3 days.
  5. Stir batter before frying in frying pan.
  6. Use enough batter in the pan, to cover, but not too thick.
  7. Chantilly Crepe Filling:
  8. Mix pudding and all the milk per instructions on box.
  9. Let partially set, and fold in cream that has been whipped.
  10. Add flavorings.
  11. Chill to set further, and to blend flavors.
  12. Spoon desired amount of pudding in each crepe.
  13. Fold or roll.
  14. Garnish with toasted almonds if desired.
  15. Serve immediately.
  16. May be topped with fruit.

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