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Fresh Lemon Cream Crepes

fresh lemon cream crepes
Fresh Lemon Cream Crepes
  • 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. ...MORE + LESS -

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

Hide Images
  • 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

  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 10 crepes
Calories
240
% Daily Value
Total Fat
14
Saturated Fat
8
Trans Fat
0.5
Cholesterol
75
Sodium
300
Dietary Fiber
2
Sugars
15
Protein
5
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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