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.
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.
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.