Fresh Lemon Cream Crepes

Looking for a brunch recipe? Then check out citrusy lemon cream crepes topped with raspberries - that’s ready in 45 minutes.

(0)
0 reviews.
Save and Share
  • prep time 45 min
  • total time 45 min
  • ingredients 14
  • servings 10
 

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

SAVE ON THIS RECIPE!

LOCATION

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

toggle

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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Crepe
Calories
240
(
Calories from Fat
120),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
8g,
8%
Trans Fat
1/2g
1/2%
),
Cholesterol
75mg
75%;
Sodium
300mg
300%;
Total Carbohydrate
23g
23%
(Dietary Fiber
2g
2%
  Sugars
15g
15%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
8%;
Calcium
15%;
Iron
4%;
Exchanges:
1 Starch; 1/2 Fruit; 2 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.