Fresh Lemon Cream Crepes

Name: Fresh Lemon Cream Crepes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mediterranean, French, European
Ingredients: 1 Tbsp butter, melted; 2 eggs; 1 box (4-serving size) vanilla instant pudding and pie filling mix; 59 milliliters fresh lemon juice; 1 Tbsp grated lemon peel; 118 milliliters milk; 10 servings Powdered sugar; 473 milliliters fresh raspberries; 10 servings Additional fresh raspberries, if desired; 473 milliliters sour cream; 1 Tbsp sugar; 118 milliliters Original mix

Fresh Lemon Cream Crepes might be just the morn meal you are searching for. One serving contains 244 calories, 4g of protein, and 12g of fat. This recipe serves 10. Head to the store and pick up additional raspberries, milk, lemon peel, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In 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.

Ingredients you will need

Baking Mix