Fresh Lemon Cream Crepes

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

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

Directions

  1. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved