Submitted content courtesy of Family Features
Truly colorful crepes
Serves: 6
Crepes
- 2 large eggs
- 1 ¼ cups TruMoo Orange Scream milk
- 1 cup all-purpose flour
- 1/3 cup confectioners’ sugar
- 3 tablespoons melted butter
- 1 teaspoon orange extract
- 1/4 teaspoon salt
Filling
- Frozen yogurt
- Confectioners’ sugar
- 1 tablespoon grated orange peel
- Blue sprinkles (optional)
In large bowl, combine eggs, milk, flour, sugar, melted butter, orange extract and salt. Beat with wire whisk to combine well. Cover and place mixture in refrigerator for one hour or up to two days. Stir mixture with spoon. Heat lightly greased nine-inch skillet over medium heat. Pour 1/4 cup batter into center of pan; quickly swirl or spread mixture to fill skillet. Cook each crepe 30 seconds, flip, cook another 10 seconds until lightly browned. Place crepe on large cookie sheet. Repeat with remaining batter. Do not stack crepes on top of each other. To serve, place two small scoops of frozen yogurt in center of crepe; fold sides over to close. Sprinkle crepes with confectioners’ sugar, grated orange peel and sprinkles, if desired.
Poppy’s orange scream pudding parfaits
Serves: 4
- 1 package (16.5 ounces) refrigerated chocolate chip cookie dough
- 1 package (3.4 ounces) instant vanilla pudding and pie filling
- 2 cups TruMoo Orange Scream milk
- Whipped topping
- Blue and green sprinkles
Prepare cookies as package directs. Set aside. Prepare instant pudding as package directs, using milk. In a glass or parfait dish, crumble one cookie, top with large spoonful of pudding. Repeat layering. Dollop with spoonful of whipped topping. Top with sprinkles. Repeat to make three more parfaits.
