Fresh Lemon Cream Crepes

Name: Fresh Lemon Cream Crepes
Prep time: 45 min
Total time: 45 min
Yield: 10
Ingredients: CREPES; 1/2 cup (125 mL) Original Bisquick™ mix; 1 tablespoon (15 mL) sugar; 1/2 cup (125 mL) milk; 1 tablespoon (15 mL) butter, melted; 2 eggs; FILLING; 2 cups (500 mL) sour cream; 1/2 cup (125 mL) milk; 1 tablespoon (15 mL) grated lemon peel; 1/4 cup (50 mL) fresh lemon juice; 1 box (4-serving size) vanilla instant pudding and pie filling mix; 2 cups (500 mL) fresh raspberries; Icing sugar; Additional fresh raspberries, if desired

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Prep 45 min
Total 45 min
Servings 10

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Mmm! Light as a feather crepes with a creamy filling and fresh berries.

Jun 14, 2016

Ingredients

CREPES
1/2 cup (125 mL) Original Bisquick™ mix
1 tablespoon (15 mL) sugar
1/2 cup (125 mL) milk
1 tablespoon (15 mL) butter, melted
2 eggs
FILLING
2 cups (500 mL) sour cream
1/2 cup (125 mL) milk
1 tablespoon (15 mL) grated lemon peel
1/4 cup (50 mL) fresh lemon juice
1 box (4-serving size) vanilla instant pudding and pie filling mix
2 cups (500 mL) fresh raspberries
Icing sugar
Additional fresh raspberries, if desired

Steps

1

In small bowl, beat Bisquick mix, sugar, 1/2 cup milk, the melted butter and eggs with whisk or fork until blended. Grease 6- or 7-inch nonstick skillet with shortening; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown on bottom side. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes as you remove them from skillet, placing waxed paper between each; keep covered.
2

In small bowl, beat sour cream, 1/2 cup milk, the lemon peel, lemon juice and pudding mix with whisk or fork until blended.
3

To assemble each crepe, spoon about 1/4 cup of the filling on one end of crepe; top with 5 raspberries. Roll up; sprinkle each crepe with icing sugar. Serve with additional raspberries.

Expert Tips

Tip 1
Substitution: Use fresh blackberries or blueberries or a combination for the raspberries.
Tip 2
Do-Ahead: Filling and crepes can be made up to 4 hours ahead, covered and refrigerated separately before assembly. Assemble before serving.

Nutrition Information

240 Calories, 14g Total Fat, 5g Protein, 23g Total Carbs, 15g Sugars

Nutrition Facts

Serving Size: 10 crepes

Calories: 240

Total Fat: 14g

Saturated Fat: 8g

Trans Fat: 0.5g

Cholesterol: 75mg

Sodium: 300mg

Total Carbs: 23g

Dietary Fiber: 2g

Sugars: 15g

Protein: 5g

% Daily Value*:

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.