3.25 oz pkg vanilla pudding
1 ½ cups milk
½ tsp vanilla
½ cup heavy cream
10-12 crepes
Glaze:
1 T butter
2 ½ T sugar
2 T water
½ t vanilla
1 oz square unsweetened chocolate
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.
For Glaze:
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.