Blueberry Lemon Crepes
Ingredients
- 1-1/2 c. all-purpose unbleached white flour
- 1 Tbls. sugar
- 2 c. milk
- 1/2 t. baking soda
- 2 Tbls. butter, melted and cooled
- 1/2 t. salt
- 2 eggs
- 1/2 t. vanilla
- 3 Tbls. melted butter
- 1 can blueberry pie filling (topping)
Filling
- 3 oz. low-fat cream cheese, softened and at room temp.
- 1-1/2 c. half-and-half
- 1 Tbls. fresh lemon juice
- 1 sm. pkg. lemon instant pudding
Instructions
Add crepe ingredients to a blender and blend until smooth (batter will be thin).
Melt butter and put in a ramekin dish.
Using a basting brush, lightly grease a 6-7 inch skillet or crepe pan; heat until hot.
Pour 1/4 c. batter into skillet and quickly rotate skillet until batter covers skillet bottom. Do each time before adding batter.
Cook each crepe until golden brown; loosen edges with a spatula and turn. Cook 1-2 minutes. Cool on wire racks.
Filling: Make filling by beating cream cheese, half-and-half, lemon juice and dry pudding mix with an electric mixer on low speed until well blended. Refrigerate a couple of hours to set.
When ready to serve, spread 2 tablespoons filling onto each crepe; roll up. Top with blueberry filling.
NOTE: Crepes can be made in advance and refrigerated between layers of wax paper, until ready to use. Filling can also be made ahead of time and refrigerated until needed.