Best Fresh Lemon Cream Crepes Recipes

FRESH LEMON CREAM CREPES

Fresh Lemon Cream Crepes image

Mmm! Light as a feather crepes with a creamy filling and fresh berries.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 45m

Yield 10

Number Of Ingredients 13

Ingredients

1/2 cup Original Bisquick™ mix
1 tablespoon sugar
1/2 cup milk
1 tablespoon butter, melted
2 eggs
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

Steps:

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.
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 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 Facts : Calories 240, Carbohydrate 23 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Crepe, Sodium 300 mg, Sugar 15 g, TransFat 1/2 g

FRESH LEMON CREAM CREPES

Fresh Lemon Cream Crepes image

Mmm! Light as a feather crepes with a creamy filling and fresh berries.

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

1/2 cup Original Bisquick® mix
1 tablespoon sugar
1/2 cup milk
1 tablespoon butter, melted
2 eggs
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

Steps:

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.
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 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.