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!
- 1/2 cup biscuit/baking mix
- 6 tablespoons milk
- 1 egg
- 1 package (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
- 1 cup blueberry pie filling
- 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. Yield: 6 servings.
Originally published as Blueberry Lemon Crepes in Country Woman July/August 1987, p29
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Blueberry Lemon Crepes
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review