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Fresh Lemon Cream Crepes

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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.
Updated Sep 2, 2010

Ingredients

Crepes

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

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;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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