What's Trending

Fresh Lemon Cream Crepes

Name: Fresh Lemon Cream Crepes
Prep time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 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

(8)

0 Questions

Save Recipe

Prep 45 min
Total 45 min
Servings 10

Save
Print
Pinterest
Facebook
Email

Ready to Make?

Save
Shop
Share
Keep Screen On

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

By Betty Crocker Kitchens

Updated Sep 2, 2010

Ingredients

Crepes

1/2 cup Original Bisquick™ mix
1 tablespoon sugar
1/2 cup milk
1 tablespoon butter, melted
2 eggs

Filling

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

Make With

Bisquick

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
Use fresh blackberries or blueberries or a combination for the raspberries.
tip 2
Filling and crepes can be made up to 4 hours ahead, covered and refrigerated separately before assembly. Assemble before serving.

Nutrition

240 Calories, 14g Total Fat, 5g Protein, 23g Total Carbohydrate, 15g Sugars

Nutrition Facts

Serving Size: 1 Crepe

Calories: 240

Calories from Fat: 120

Total Fat: 14g; 21%

Saturated Fat: 8g; 38%

Trans Fat: 1/2g

Cholesterol: 75mg; 25%

Sodium: 300mg; 13%

Potassium: 240mg; 7%

Total Carbohydrate: 23g; 8%

Dietary Fiber: 2g; 7%

Sugars: 15g

Protein: 5g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 8%; 8%

Calcium: 15%; 15%

Iron: 4%; 4%

Exchanges:

1 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;