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1-3.25 oz pkg vanilla pudding
1 ½ cups milk
½ tsp vanilla
½ cup heavy cream
10-12 crepes
Prepare pudding according to pkg directions – except use 1 ½ cups milk. Bring to a boil; remove from heat and stir in vanilla. Cover surface with wax paper (to avoid a “skin”). Refrigerate until cool. Whip cream until stiff. Fold into chilled pudding. Fill crepes with pudding; fold over.
Glaze:
1 T butter
2 ½ T sugar
2 T water
½ tsp vanilla
1-1 oz square unsweetened chocolate
In small saucepan, combine butter, sugar, chocolate and water. Stir over low heat until chocolate melts and mixture is smooth. Add vanilla. Let stand 5 minutes. Spoon over filled crepes. Refrigerate until serving time.
