- 1/2 cup biscuit mix
- 1 egg
- 6 tablespoons milk
- 1 package (3 ounces) cream cheese, softened
- 1-1/2 cups half-and-half
- 1 tablespoon lemon juice
- 1 package (3-3/4 ounces) instant lemon pudding
- 1 cup blueberry pie filling
- Lightly grease 6- to 7-in. skillet, heat until hot. Beat crepe ingredients together until smooth. For each crepe, pour 2 tablespoons batter into skillet. Quickly rotate skillet until batter covers skillet bottom. Cook each crepe until golden brown; loosen edges with spatula and turn. Cook only until golden brown. Stack crepes with paper towel between them. (Crepes may be made in advance and refrigerated, tightly covered, until needed.) Meanwhile, make filling by beating cheese, half-and-half, lemon juice and dry pudding mix on low speed of mixer until well-blended, about 2 minutes. 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.
Reviews forBlueberry Lemon Crepes
"How much butter is added to the crepes?"
"OMG....this were so good, served them for company and they were a big hit. I did use sugar-free lemon pudding and low-fat cream cheese could not even tell. Will be keeping this recipe in the dessert rotation."