BLUEBERRY LEMON CREPES

Blueberry Lemon Crepes image

My daughter, Dena, is the real cook in our family, and she's always trying new recipes and encouraging me to fix things, too. She insisted I make these crepes, and I'm glad she did-now they are my husband Jake's favorite dessert!

Provided by Taste of Home

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

CREPES:
1/2 cup biscuit/baking mix
6 tablespoons milk
1 large egg
FILLING:
3 ounces cream cheese, softened
1-1/2 cups half-and-half cream
1 tablespoon lemon juice
1 package (3.4 ounces) instant lemon pudding mix
TOPPING:
1 cup blueberry pie filling

Steps:

In a large bowl, combine the biscuit mix, milk and egg. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack., Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. (Crepes may be made in advance and refrigerated, tightly covered, until needed.), For filling, in a large bowl, beat the cheese, cream, lemon juice and pudding mix until well-blended. Refrigerate at least 30 minutes., Spoon about 2 tablespoons of pudding mixture onto each crepe; roll up. Top with remaining pudding mixture; garnish with blueberry pie filling.

Nutrition Facts : Calories 302 calories, Fat 14g fat (8g saturated fat), Cholesterol 83mg cholesterol, Sodium 440mg sodium, Carbohydrate 38g carbohydrate (26g sugars, Fiber 1g fiber), Protein 6g protein.