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Blueberry Lemon Crepes

 Blueberry Lemon Crepes
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!
6 ServingsPrep: 30 min. + chilling

Ingredients

  • CREPES:
  • 1/2 cup biscuit/baking mix
  • 6 tablespoons milk
  • 1 Eggland's Best Egg
  • FILLING:
  • 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
  • TOPPING:
  • 1 cup blueberry pie filling

Directions

  • 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

2 of 2

Blueberry Lemon Crepes (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 302 calories, 14 g fat (8 g saturated fat), 83 mg cholesterol, 440 mg sodium, 38 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.