Happy Birthday, Miah!

Today is my niece, Miah's 4th birthday!  She is such a sweet, energetic and fun little girl.  She is my little Ryan's best friend.  They have so much fun together.  Sometimes I feel like she is one of my own kids.  I sure do love her.  Happy Birthday, sweetheart!

Here is my very yummy Bear Lake Raspberry Crepe recipe:

Crepe batter:

1 1/2 cups flour

2 T powdered sugar

1 t baking powder

1/2 t salt

2 eggs, beaten

1 t vanilla

2 cups milk

Filling:

1 (3 0z) package instant vanilla pudding mix

2 cups half & half

1/2 t almond extract

Sauce:

3 cups raspberries, fresh or frozen

1 T cornstarch 

1/2 cup sugar

Crepe batter:

Combine flour, sugar, baking powder and salt.  Mix well.  Add eggs, milk and vanilla.  Beat until smooth.  Lightly oil skillet.  Heat until water sizzles when dropped on skillet.  Pour about 1/4 cup batter onto hot skillet.  Tip skillet to coat bottom of pan.  Cook over medium heat until light brown.  Loosen edges with spatula, turn and brown other side of crepe.  Stack cooked crepes on plate. Cover until ready to use.

Filling:

Combine instant pudding mix with half & half and extract.  Beat until smooth and pudding begins to thicken.  Refrigerate until ready to use.

Sauce:

Mix together sugar and cornstarch.  Place raspberries in saucepan, mash and heat until bubbly.  (if fresh berries are used, add 1/4 cup of water.) Stir sugar/cornstarch mixture in bubbly berries.  Stirring constantly, bring to boil. Cool.

To serve:

Pour a small amount of sauce on serving plate.  Place about 2-3 T of pudding in the center of  each crepe and roll.  Place 2 crepes on serving plate.  Top with additional whole raspberries.  Sprinkle with powdered sugar.

This is a family favorite.   We make it for brunch family get-togethers.  I always feel so gourmet when I make it!  Best of all, it is so easy.  Really!