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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.