Put all ingredients except pudding in a food processor fitted with
the metal blade or in a blender and process for 1 minute. Scrape
down the sides of the container and process for 10 seconds. Transfer
the batter to a towel and let rest in the refrigerate for 30 minutes.
Heat a nonstick crepe pan or sauté pan over medium-high heat for
1 minute. Add 1/4 cup of the batter to the pan, tilting it so the
batter coats the bottom in a thin film. Pour any excess batter back
into the bowl, and cook the pancake for about 2 minutes, until the
top looks set but not dry and you can lift up the pancake with a
rubber spatula and your fingers.
Place the crepe cooked side up on a sheet of wax paper, and repeat
with the remaining batter, for a total of 6 crepes. Stack the crepes
between sheets of wax paper.
Heat oven to 400 degrees F. Lightly butter a cookie sheet.
Place a crepe, cooked side up, on a work surface. Place 1/4 cup
of the pudding about one-third of the way up from the bottom. Spread
it into a rectangle across the crepe, leaving 1-inch borders. Fold
the bottom of the crepe up over the pudding, then fold over the
sides. Roll the enchilada up and place seam side down on the prepared
cookie sheet. Repeat with remaining crepes and pudding. Cover and
refrigerate (up to 1 day in advance).
Bake enchiladas for 5 to 7 minutes, just until warmed through.
Other Southwestern dessert recipes you may like...