Chocolate Crepes With Cranberry Sauce

• 1 package (3.4 ounces) instant vanilla pudding mix
• 2-1/2 cups whole milk, divided
• 1 carton (8 ounces) frozen whipped topping, thawed
• 2 tablespoons vegetable oil
• 3 large eggs
• 1-1/2 teaspoons vanilla extract
• 1/4 cup sugar
• 1-1/2 cups all-purpose flour
• 2 tablespoons baking cocoa
• 1/8 teaspoon salt
• 1-1/2 cups fresh or frozen cranberries
• 1 cup cranberry juice
• 1/2 cup packed brown sugar
• 1-1/2 teaspoons cornstarch
• 1/2 teaspoon grated orange zest
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 2 tablespoons butter
• 1 teaspoon vanilla extract

1. In a bowl, whisk the pudding mix and 1 cup of milk until smooth. Fold in whipped topping; cover and chill. In a blender container, combine oil, eggs, vanilla, sugar, flour, cocoa, salt and remaining milk; process until smooth. Let stand for 20 minutes.
2. Meanwhile, combine the first seven sauce ingredients in a small saucepan; bring to a boil. Reduce heat and simmer until smooth and thickened, stirring constantly, abut 15 minutes. Remove from the heat; stir in the butter and vanilla. Keep warm.
3. Heat a lightly greased 6-in. skillet over medium heat until hot. Pour 3 tablespoons crepe batter into skillet and swirl quickly so bottom is evenly covered. Cook until top appears dry and bottom is lightly browned; turn and cook 15-20 seconds longer. Remove and keep warm. Repeat with remaining batter.
4. To serve, fold crepes in quarters; place three on a dessert plate. Top with chilled pudding mixture and warm sauce.

milk, frozen whipped topping, vegetable oil, eggs, vanilla, sugar, flour, baking cocoa, salt, cranberries, cranberry juice, brown sugar, cornstarch, orange zest, ground nutmeg, salt, butter, vanilla

Taken from www.tasteofhome.com/recipes/chocolate-crepes-with-cranberry-sauce/ (may not work)