Fruit Crepe Lasagna

To prepare the crepes, combine milk, flour, eggs, oil, almond extract, and sugar in a bowl and blend until you have a uniform mixture. Preheat a small skillet over medium heat and lightly coat it with oil or cooking spray to prevent sticking. Pour 2 tablespoons of the batter into the skillet and use a gentle sweeping motion to distribute it evenly across the pan. Cook for 1-2 minutes or until the bottom is lightly browned, then flip and cook the other side for another minute. Transfer the crepe to a plate and repeat with the remaining batter until it is all used.

To create the filling, combine pudding mix, orange juice, and sour cream in a bowl and blend until smooth. Gently fold in sliced strawberries, bananas, and blueberries into the sour cream mixture.

Preheat your oven to 375 degrees Fahrenheit. Grease the bottom of a baking dish with butter or cooking spray and cover it with 1/3 of the crepes. Spoon half of the fruit mixture over the crepes, followed by another 1/3 of the crepes and half of the remaining fruit mixture. Repeat this process one more time, finishing with a layer of crepes on top. Top the final layer of crepes with whipped cream and refrigerate for 30 minutes before serving.