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.

  • 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
  • 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.
  • 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.
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