Breakfast Crepes

1Beat the pudding with the milk, add the ricotta and blend completely and put in fridge.

2Beat the ingredients for the crepes and preheat a non marred teflon coated pan with a light spray of oil. Use a ladle to put just enough mix to cover the bottom of the pan cook on medium high heat turning once when it begins to brown. continue making them until the batter is gone. The bottom size of pan will deside the size of the crepe. Pictured are two sizes. If making a lot as a dish to pass make them with a 4 inch pan. they become cute dessert crepes. (My favorite dessert crepe is banana pudding and ricotta with banana's and banana glaze found in the produce isle. makes a 9x13 pan of little treats. I serve them cold)

3take a crepe and fill with a couple of spoons of filling and roll into a crepe. cover with a drizzle of glaze and some fresh fruit. Shown was strawberry glaze and black berries.

4Put plate in microwave for 45 seconds for warm or 1 minute for a hotter crepe. serve.