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Fresh Lemon Cream Crepes

8 Ratings

2 Comments

Prep 45 min
Total 45 min
Servings 10

Mmm! Light as a feather crepes with a creamy filling and fresh berries. MORE+ LESS-

By Betty Crocker Kitchens

September 2, 2010

Ingredients

Crepes

1/2

cup Original Bisquick™ mix

tablespoon sugar

1/2

cup milk

tablespoon butter, melted

eggs

Filling

cups sour cream

1/2

cup milk

tablespoon grated lemon peel

1/4

cup fresh lemon juice

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

cups fresh raspberries

Powdered sugar

Additional fresh raspberries, if desired

Steps

Hide Images

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.

Expert Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Crepe

Calories: 240
Calories from Fat: 120

% Daily Value

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;