Pudding Dessert Crepes

Fillings/Toppings:

1 (4-serving) package vanilla instant pudding
2 cups milk
1 cup whipped cream
1 pint fresh sliced strawberries
sliced almonds
additional whipped cream

Crepes:

2 eggs
1 cup flour
2 teaspoons sugar
1 1/4 cup milk
1/8 teaspoon salt
1/4 teaspoon almond extract
1/4 cup melted butter

Crepes: In blender, mix eggs, flour, milk, sugar, salt, and extract. Scrape sides with spatula. Blend while adding the melted butter. Cook crepes in crepe maker or small skillet. Wrap in an airtight container and refrigerate for 2-3 days or freeze for up to 3 months.

Prepare pudding as directed on package, beating only 1 minute. Add whipped cream and beat 1 minute longer. Place 2 tablespoons strawberries in center of crepe. Add 1/3 cup of pudding; fold the crepe. Top with remaining whipped cream, berries and sliced almonds.