Instructions: Prepare vanilla pudding, following directions on package. Refrigerate pudding for at least 30 minutes.

Mix the dry ingredients in a mixing bowl with a fork. Then stir in the milk, eggs, butter and vanilla. Beat batter until smooth.

In a 6 inch skillet, or a seasoned cast iron, pour about 1/4 cup of the batter. Pick up pan and rotate until the batter covers bottom. Cook until crepe is light brown. Remove and stack, you may wish to put wax paper between each one to keep them from sticking.

Cover and keep warm in oven. The batter should make about 16 crepes. Lay crepe out on plate. Place 2 tablespoons of pudding on crepe and roll in up. Now place a dollop of cherry filling on top.

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