Mmm! Light as a feather crepes with a creamy filling and fresh berries.
Fresh Lemon Cream Crepes
- Prep Time 45 min
- Total 45 min
- Servings 10
- Ingredients 13
Ingredients
Crepes
- 1/2 cup Original 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 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
- Additional fresh raspberries, if desired
Instructions
-
Step1In small bowl, beat Bisquick mix, sugar, 1/2 cup milk, the melted butter and eggs 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 side. 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.
-
Step2In small bowl, beat sour cream, 1/2 cup milk, the lemon peel, lemon juice and pudding mix with whisk or fork until blended.
-
Step3To assemble each crepe, spoon about 1/4 cup of the filling on one end of crepe; top with 5 raspberries. Roll up; sprinkle each crepe with powdered sugar. Serve with additional raspberries.
Nutrition
240
Calories
14g
Total Fat
5g
Protein
23g
Total Carbohydrate
15g
Sugars
Nutrition Facts
Serving Size: 1 Crepe
- Calories
- 240
- Calories from Fat
- 120
- Total Fat
- 14g
- 21%
- Saturated Fat
- 8g
- 38%
- Trans Fat
- 1/2g
- Cholesterol
- 75mg
- 25%
- Sodium
- 300mg
- 13%
- Potassium
- 240mg
- 7%
- Total Carbohydrate
- 23g
- 8%
- Dietary Fiber
- 2g
- 7%
- Sugars
- 15g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 8%
- 8%
- Calcium
- 15%
- 15%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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