Blueberry Lemon Crepes

Ingredients

1/2 cup biscuit mix
1 egg
6 tablespoons milk
1 pkg. (3 oz.) cream cheese, softened
1 1/2 cups half and half
1 tablespoon lemon juice
1 pkg. (3 ¾ oz.) lemon instant pudding

Preparation

1
Lightly grease 6-7 inch 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.
2
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.

Tools

 



Yield:

1.0 servings

Added:

December 2, 2009

Creator:

Anonymous

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