Fresh Fruit Breakfast Lasagna

Recipe View 5 mins Crafting the Crepes: In a mixing bowl, whisk together the milk, flour, eggs, vegetable oil, almond extract, and sugar until the batter is smooth and free of lumps. (5 minutes)

Recipe View 2 mins Heating and Cooking: Lightly grease a small non-stick skillet and place it over medium heat. Once hot, spoon 2 tablespoons of batter into the skillet, tilting it gently to spread the batter evenly across the surface. (2 minutes)

Recipe View 23 mins Browning the Crepes: Cook the crepe for 1 to 2 minutes, or until the bottom is lightly golden brown. Carefully flip the crepe and cook for another 1 to 2 minutes, until the other side is also golden brown. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go. (20-25 minutes)

Recipe View 3 mins Preparing the Fruit Filling: In a separate bowl, whisk together the instant vanilla pudding mix, orange juice, and sour cream until smooth and well combined. (3 minutes)

Recipe View 5 mins Folding in the Fruit: Gently fold in the sliced strawberries, bananas, and blueberries into the sour cream mixture, ensuring that the fruit is evenly distributed. (5 minutes)

Recipe View 5 mins Assembling the Lasagna: Lightly grease the bottom of a baking dish (an 8x8 inch dish works well). Layer 1/3 of the crepes on the bottom of the dish, overlapping them as needed to cover the surface. (5 minutes)

Recipe View 10 mins Layering the Fruit: Spoon 1/2 of the fruit mixture over the crepes, spreading it evenly. Repeat with another layer of crepes and the remaining fruit mixture, finishing with a final layer of crepes on top. (10 minutes)

Recipe View 30 mins Chilling and Garnishing: Cover the dish and allow the lasagna to sit in the refrigerator for at least 30 minutes to allow the flavors to meld and the crepes to soften slightly. Before serving, garnish generously with whipped cream.