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Fresh Lemon Cream Crepes

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  • 45 min prep time
  • 45 min total time
  • 14 ingredients
  • 10 servings
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Looking for a brunch recipe? Then check out citrusy lemon cream crepes topped with raspberries - that’s ready in 45 minutes.

Ingredients

Crepes

1/2 cup all-purpose baking mix
1
tablespoon granulated 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, if desired
Additional fresh raspberries, if desired
Lemon peel strips, if desired

Steps

  • 1 In small bowl, beat crepe ingredients 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. 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 grated lemon peel, lemon juice and pudding mix with whisk or fork until blended.
  • 3 To serve, spoon about 1/4 cup filling on 1 end of each crepe; top with 5 raspberries. Roll up; sprinkle with powdered sugar. Garnish with additional raspberries and the lemon peel strips.
  • 1 In small bowl, beat crepe ingredients 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. 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 grated lemon peel, lemon juice and pudding mix with whisk or fork until blended.
  • 3 To serve, spoon about 1/4 cup filling on 1 end of each crepe; top with 5 raspberries. Roll up; sprinkle with powdered sugar. Garnish with additional raspberries and the lemon peel strips.

Expert Tips

Fresh blackberries or blueberries or a combination can be used instead of raspberries in these crepes.

These wonderful crepes are not just for brunch; they make a great dessert. Filling and crepes can be made up to 4 hours ahead, covered and refrigerated separately before assembly. Assemble before serving.

Fresh blackberries or blueberries or a combination can be used instead of raspberries in these crepes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

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%
Total Carbohydrate
23g
8%
Dietary Fiber
2g
7%
Sugars
15g
15%
Protein
5g
5%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
4%
4%
Exchanges:
1 Starch; 1/2 Fruit; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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