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Fresh Lemon Cream Crepes


  • Author: Laura

Ingredients

Scale

Crepe

  • 1/2 cup Bisquick mix
  • 1 Tbsp sugar
  • 1/2 cup milk
  • 1 Tbsp butter, melted
  • 2 eggs

Filling

  • 2 cups sour cream
  • 1/2 cup milk
  • 1 Tbsp grated lemon peel
  • 1/4 cup fresh lemon juice
  • 1 box (4-serving size) vanilla instant pudding mix
  • 2 cups fresh raspberries

Powdered sugar
Additional fresh Raspberries, if desired


Instructions

  1. In a small bowl, beat Bisquick mix, sugar, 1/2 cup milk, melted butter, and eggs with a whisk or fork until blended.  Grease a 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, place waxed paper between each; keep covered.
  2. In a small bowl, beat sour cream, 1/2 cup milk, lemon peel, lemon juice, and pudding mix with whisk until blended.
  3. To assemble each crepe, spoon 1/4 cup on filling on one end of crepe; top with 5 raspberries.  Roll up; sprinkle with powdered sugar.  Serve with additional raspberries.
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