Instructions

• Measure and melt the 3 tablespoons butter. Reserve 1 tablespoon of the melted butter for cooking; set it aside. Use the remaining 2 tablespoons in the batter.
• In a blender, combine 1 1/4 cups milk, 1/4 cup heavy cream, 1 cup all-purpose flour, 4 large eggs, 1 tablespoon sugar, 2 tablespoons melted butter, and 1/4 teaspoon salt. Blend until the batter is smooth and fully combined.
• Let the batter rest for 15 minutes at room temperature (or transfer to an airtight container and refrigerate for up to 1 day). Stir the batter before cooking.
• Heat a 10–12 inch nonstick skillet over medium heat. Lightly coat the skillet with the 1 tablespoon reserved melted butter (use a pastry brush or a folded paper towel to spread a thin layer).
• Pour 1/3 cup of batter into the hot skillet, immediately tilting and swirling the pan so the batter forms a thin, even layer.
• Cook until the edges are slightly crisp and the center is set, about 30 to 45 seconds. Using a thin spatula, carefully lift an edge and flip the crepe. Cook the other side for 20 to 30 seconds. Slide the cooked crepe onto a plate and keep warm. Repeat with the remaining batter, re-coating the skillet lightly with the reserved butter as needed.
• In a medium bowl, whisk together 1 package (3.4 oz) instant vanilla pudding mix and 1 cup cold milk until the mixture is slightly thickened and smooth.
• Fold 8 oz thawed frozen whipped topping into the pudding mixture until completely combined to make the cream filling.
• For the chocolate ganache: heat 1 cup heavy cream in the microwave or on the stovetop until hot but not boiling. Pour the hot cream over 8 oz semi-sweet chocolate chips in a heatproof bowl. Let sit for 20 seconds, then stir until the chocolate is completely melted and the ganache is smooth.
• To assemble, place about 1/3 cup (or more if desired) of the cream filling in the center of each crepe. Roll or fold each crepe to enclose the filling.
• Drizzle the top of each filled crepe with the chocolate ganache. Serve immediately.