Butterscotch Meringue Crepes

  • 1 (3 5/8 oz) pkg. butterscotch pudding
  • 2 cups milk
  • 10 cooked crepes
  • 3 egg whites (or substitutes)
  • 6 tablespoons sugar
  • 1/4 cup chopped walnuts

In saucepan, combine pudding with milk. Cook over medium heat, stirring constantly until mixture comes to a full, bubbling boil. Cool about 10 minutes, stirring twice. Fill cooked crepes with pudding mixture. Fold over; place in shallow baking pan. In small mixing bowl, beat egg whites (or subs) until foamy. Gradually add sugar, beating until stiff peaks form. Spread meringue over tops of filled crepes. Bake in 400F oven for 6 to 9 minutes, or until meringue is light brown. Serve warm or cool.

  • Yields: 10 crepes
  • Preparation Time: about 45 minutes

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