| This recipe is liked by 0 person(s). |
Fresh Lemon Cheese Crepes
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Crepes | |
| 1/2 cups | Bisquick mix |
| 1 tablespoon | sugar |
| 1/2 cup | milk |
| 1 tablespoon | butter, melted |
| 2 | eggs |
| Filling | |
| 2 cups | sour cream |
| 1/2 cup | milk |
| 1 tablespoon | grated lemon peel |
| 1/4 cup | fresh lemon juice |
| 1 box (4-serving size) | vanilla instant pudding mix |
| 2 cups | fresh raspberries |
| Powdered sugar | |
| Additional fresh raspberries, if desired | |
| Easy Filling | |
| 8 oz package | cream cheese |
| 1/2 Cup | powdered sugar |
| 1 teaspoon | vanilla |
| 1 can | pie filling |
| Cream cheese | |
| sugar | |
| vanilla | |
Place a spoonful on crepe. Top with filling. Roll up.
1
In small bowl, beat Bisquick mix, sugar, 1/2 cup milk, the melted butter and eggs with whisk or fork until blended. Grease 6- or 7-inch nonstick skillet with shortening; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown on bottom side. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes as you remove them from skillet, placing waxed paper between each; keep covered.
2
In small bowl, beat sour cream, 1/2 cup milk, the lemon peel, lemon juice and pudding mix with whisk or fork until blended.
3
To assemble each crepe, spoon about 1/4 cup of the filling on one end of crepe; top with 5 raspberries. Roll up; sprinkle each crepe with powdered sugar. Serve with additional raspberries.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe