Fresh Lemon Cream Crepes

Vegetarian
Gluten Free
Health score
1%
Fresh Lemon Cream Crepes
45 min.
10
190kcal

Suggestions


Indulge in the delightful taste of Fresh Lemon Cream Crepes, a perfect dish that brings a burst of sunshine to your morning meal or brunch. These crepes are not only vegetarian and gluten-free, but they also offer a light and refreshing option for those looking to enjoy a sweet treat without the guilt. With just 190 calories per serving, you can savor every bite without compromising your dietary goals.

The combination of zesty lemon juice and fragrant lemon peel creates a vibrant filling that pairs beautifully with the creamy texture of sour cream and vanilla pudding. Each crepe is a canvas for this luscious filling, making them an ideal choice for breakfast or dessert. Imagine serving these elegant crepes at your next brunch gathering, impressing your guests with their exquisite flavor and presentation.

With a preparation time of only 45 minutes, you can whip up a batch of these delightful crepes in no time. Whether you enjoy them drizzled with powdered sugar or topped with fresh raspberries, each bite is a celebration of flavor and freshness. So gather your ingredients and get ready to treat yourself and your loved ones to a deliciously memorable experience with these Fresh Lemon Cream Crepes!

Ingredients

  • tablespoon sugar 
  • 0.5 cup milk 
  • tablespoon butter melted
  •  eggs 
  • cups cream sour
  • 0.5 cup milk 
  • tablespoon lemon zest grated
  • 0.3 cup juice of lemon fresh
  • box vanilla pudding instant (4-serving size)
  • cups raspberries fresh
  • serving powdered sugar 
  • serving raspberries fresh
  • 0.5 cup frangelico 

Equipment

  • bowl
  • frying pan
  • whisk
  • spatula

Directions

  1. 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.
  2. In small bowl, beat sour cream, 1/2 cup milk, the lemon peel, lemon juice and pudding mix with whisk or fork until blended.
  3. To assemble each crepe, spoon about 1/4 cup of the filling on one end of crepe; top with 5 raspberries.
  4. Roll up; sprinkle each crepe with powdered sugar.
  5. Serve with additional raspberries.

Nutrition Facts

Calories190kcal
Protein7.11%
Fat55.13%
Carbs37.76%

Properties

Glycemic Index
24.81
Glycemic Load
1.69
Inflammation Score
-4
Nutrition Score
5.3565217774847%

Flavonoids

Cyanidin
13.73mg
Petunidin
0.09mg
Delphinidin
0.4mg
Malvidin
0.04mg
Pelargonidin
0.29mg
Peonidin
0.04mg
Catechin
0.39mg
Epigallocatechin
0.14mg
Epicatechin
1.06mg
Epigallocatechin 3-gallate
0.16mg
Eriodictyol
0.3mg
Hesperetin
0.88mg
Naringenin
0.08mg
Kaempferol
0.02mg
Quercetin
0.34mg

Nutrients percent of daily need

Calories:189.68kcal
9.48%
Fat:11.93g
18.36%
Saturated Fat:6.11g
38.2%
Carbohydrates:18.39g
6.13%
Net Carbohydrates:16.3g
5.93%
Sugar:13.88g
15.42%
Cholesterol:65.81mg
21.94%
Sodium:106.42mg
4.63%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.46g
6.93%
Vitamin C:11.41mg
13.83%
Manganese:0.21mg
10.55%
Vitamin B2:0.17mg
9.77%
Calcium:90.91mg
9.09%
Phosphorus:86.82mg
8.68%
Vitamin A:419.18IU
8.38%
Fiber:2.09g
8.36%
Selenium:5.05µg
7.21%
Vitamin B12:0.31µg
5.15%
Vitamin B5:0.49mg
4.91%
Potassium:161.08mg
4.6%
Magnesium:15.67mg
3.92%
Vitamin E:0.58mg
3.89%
Folate:14.54µg
3.63%
Vitamin B6:0.07mg
3.45%
Zinc:0.5mg
3.33%
Vitamin K:3.23µg
3.07%
Vitamin D:0.44µg
2.96%
Vitamin B1:0.04mg
2.53%
Iron:0.41mg
2.29%
Copper:0.05mg
2.28%
Vitamin B3:0.26mg
1.32%