Fresh Fruit Breakfast Lasagna

01Method

1. 1

   In a large bowl, combine the milk, flour, eggs, oil, almond extract, and sugar, whisking until the batter is completely smooth. Heat a lightly oiled small skillet over medium heat. Pour in about 2 tablespoons of batter and tilt the pan so it spreads evenly to the edges. Cook for 1 to 2 minutes until the underside is golden, then flip and cook the other side until lightly browned. Transfer to a plate and continue with the remaining batter.

2. 2

   For the filling, whisk the pudding mix together with the orange juice and sour cream until well combined. Add the strawberries, bananas, and blueberries, folding them gently through the cream mixture.

3. 3

   Grease the base of a baking dish lightly. Lay one-third of the crepes across the bottom, then spoon half the fruit filling over them. Repeat the layering, ending with a final layer of crepes on top. Finish with whipped cream and allow the assembled dish to rest for 30 minutes before serving.