Ingredients

filling:

1 tub whipped topping

1 1oz. box sugar free instant vanilla pudding mix

1 c. milk

Strawberry Topping:

1/2 cup frozen strawberries

2 splenda packets

crepes

1/2 c. flour

1/4 c. sugar

1/4 tsp. salt

1 egg + 2 egg whites

1 tbsp. margarine

1/2 c. milk

1 tsp. vanilla extract

powder sugar [optional, for dusting]

Directions:

First make the filling. Mix together all the ingredients for the filling and refridgerate at least one hour.

Make the topping. Put all ingredients in bowl and allow to thaw out completely. The liquid from the thawed strawberries combined with the splenda will make a sweet, slightly runny sauce.

After an hour when your strawberries and pudding mixture are both set up you can then make the crepes. Mix all the ingredients together. Heat a small to medium sized frying pan on medium heat. Spray with Non-Stick cooking spray and Add 1/2 c. of the mixture to the hot pan and swirl around until the bottom of the pan is thoroughly coated. Let cook on one side for 1-2 mins. Scrape around the side of the pan with your spatula to “break the seal” then flip the crepe and cook for another 1-2 mins. Repeat this procedure until all of the mixture is gone.

To assemble your crepes. Take your pudding mixture out of the fridge. Lay one crepe down on a flat surface, place a dollop or two of the pudding mixture. [Be careful not to over fill or your contents will go all over the place when you roll it up.] Now roll your crepe up like a burrito. Dust with powdered sugar and strawberry topping. Enjoy! Repeat with the remaining crepes, strawberries, and pudding mixture.