Blueberry Lemon Crepes Recipe

4.5 2 4
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Blueberry Lemon Crepes Recipe

Read Reviews
4.5 2 4
Publisher Photo
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!
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • CREPES:
  • 1/2 cup biscuit mix
  • 1 egg
  • 6 tablespoons milk
  • FILLING:
  • 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
  • TOPPING:
  • 1 cup blueberry pie filling

Directions

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.
Originally published as Blueberry Lemon Crepes in Country Woman July/August 1987, p29

Nutritional Facts

1 each: 302 calories, 14g fat (8g saturated fat), 83mg cholesterol, 440mg sodium, 38g carbohydrate (26g sugars, 1g fiber), 6g protein.

  • CREPES:
  • 1/2 cup biscuit mix
  • 1 egg
  • 6 tablespoons milk
  • FILLING:
  • 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
  • TOPPING:
  • 1 cup blueberry pie filling
  1. 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.
Originally published as Blueberry Lemon Crepes in Country Woman July/August 1987, p29

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MY REVIEW
mluca User ID: 7239953 47360
Reviewed May. 2, 2013

"How much butter is added to the crepes?"

MY REVIEW
tweetybe User ID: 2885330 20554
Reviewed Feb. 5, 2009

"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."

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