Fresh Lemon Cream Crepes

 

1/2

cup Original Bisquick® mix

1

tablespoon sugar

1/2

cup milk

1

tablespoon butter, melted

2

eggs

2

cups sour cream

1/2

cup milk

1

tablespoon grated lemon peel

1/4

cup fresh lemon juice

1

box (4-serving size) vanilla instant pudding and pie filling mix

2

cups fresh raspberries

Powdered sugar

Additional fresh raspberries, if desired

• 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 powdered sugar. Serve with additional raspberries.