Fruity Crepe

Ingredients:

1/2 cup milk

1 egg, beaten

6 tablespoons biscuit/baking mix

2 snack-size cups (3 1/2 ounces each) vanilla pudding

1 small banana, sliced

4 tablespoons flaked sweetened coconut

1/2 teaspoon almond extract

6-8 fresh strawberries, sliced

1 medium kiwifruit, peeled and sliced

Directions:

In a small mixing bowl, combine the milk and egg. Add biscuit mix and mix well. Heat a 10" nonstick skillet coated with nonstick cooking spray; pour 1/2 batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Do the same for second crepe. Transfer these to platter, one at a time.

Transfer pudding to a small bowl; fold in the banana, coconut and extract. Spoon 1/2 pudding mixture down center of one crepe; fold sides over filling. Cut in half. Transfer to plate and top with strawberries and kiwi. Repeat with second crepe. Yield: 4 crepes