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.

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

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.