BASIC CREPES:

1 c. Bisquick
3/4 c. milk
2 eggs

In a medium bowl beat together Bisquick, milk, and eggs with a whisk until it is smooth. Heat crepe pan or 7-8 inch fry pan over medium heat until a few drops of water sprinkled on the pan sizzle and bounce.

Grease pan lightly. Pour about 1/4 cup batter into a pan, tilting to spread it evenly until the batter covers the bottom. Cook until golden brown.

Gently loosen edge and flip. Cook until it is set. Remove. Repeat with all the batter. Makes 6 crepes.

Stack between towels or wax paper as they are cooked. Fill with filling or cool, wrap and refrigerate up to 2 days. These also freeze well.

FILLING:

1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) container Cool Whip
2 pkgs. French vanilla instant pudding
3 c. milk
Assorted cut-up mixed fresh fruit

Cream cream cheese until smooth. Mix pudding as directed using 3 cups milk. Mix together cream cheese, pudding and Cool Whip.

To assemble dessert: Take basic crepe, fill with 1/4 cup filling and 1/4 cup fresh fruit mixture. Roll crepe and lay on plate, folded side down. Garnish with additional fresh fruit.