Lemon Cream Crepes

Yum! Light and sweet crepes with a delicious creamy filling and fresh raspberries. You may opt to replace the raspberries with another kind of berry. Whatever you decide - it'll be DELICIOUS!

Super easy crepe recipe!
Photo by Christina H.
Super easy crepe recipe!
Super easy crepe recipe!

PREP TIME

45

minutes

TOTAL TIME

45

minutes

SERVINGS

10

servings

PREP TIME

45

minutes

TOTAL TIME

45

minutes

SERVINGS

10

servings

Ingredients

  • CREPES:

  • 1/2

    cup Bisquick mix

  • 1

    tablespoon sugar

  • 1/2

    cup milk

  • 1

    tablespoon butter, melted

  • 2

    eggs

  • FILLING:

  • 2

    cups sour cream

  • 1/2

    cup milk

  • 1

    tablespoon lemon peel, grated

  • 1/4

    cup fresh lemon juice

  • 1

    box (4-serving size) vanilla instant pudding mix

  • 2

    cups fresh raspberries

  • Powdered sugar

  • Additional fresh raspberries, if desired

Directions

In small bowl, beat Bisquick mix, sugar, 1/2 cup milk, melted butter and eggs with fork or whisk until blended. Grease 6 or 7 inch nonstick skillet with shortening; heat over medium heat. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown on bottom side. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes with waxed paper between; keep covered. In small bowl, beat sour cream, 1/2 cup milk, the lemon peel, lemon juice and pudding mix with whisk or fork until blended. To assemble, spoon about 1/4 cup filling on one end of each crepe; top with 5 raspberries. Roll up; sprinkle with powdered sugar. Garnish with additional raspberries. From: Betty Crocker recipe card

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