Ingredients
1/2
cup Original Bisquick™ mix
1
tablespoon sugar
1/2
cup milk
1
tablespoon butter, melted
2
eggs
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 and pie filling mix
2
cups fresh raspberries
Powdered sugar
Additional fresh raspberries, if desired
Preparation
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.
In small bowl, beat sour cream, 1/2 cup milk, the lemon peel, lemon juice and pudding mix with whisk or fork until blended.
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.
