Blueberry Lemon Crepes
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.
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.