Fresh Lemon Cream Crepes

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

Ingredients

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.

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