Betty Crocker related posts:
- Going on a blogger outing to Betty Crocker
- Marta Darby, Brownie Goody Bars and Betty Crocker
- To Die For Lemon Cream Crepes
My two amazingly action packed days at General Mills and the Betty Crocker kitchens still boggle me – we got so much done! From the moment we arrived at GM, I am visualizing those first few moments walking through their front door, we were enveloped by a well oiled and very welcoming machine composed of the nicest people who seemed honestly excited to see us.
One of the first things we saw in the lobby was a welcoming sign in spanish as we were a sub-group of a larger group of bloggers – the latina bloggers (blogueras if you will).
That sign was similar to the one you see below that welcomed us on the second day.
I am going to go a bit backward in this post and share with you a recipe we cooked, in teams, on the second day in the kitchens you see below.
Notice the film crew? Yeah, I did too.
I tried to duck them as much as possible but I fear there is video out there, of me – if you find it, dont tell me, I just cant watch!
There is a lot more about the beautiful GM campus but I will leave that for another post.
Today I am going to share this easy but beautiful recipe for crepes made with Bisquick, filled with a delightful lemon cream and raspberries.
When we were making this in the test kitchens, we had a lot of fun making the delicate crepes.
They look delicate but are actually quite easy to make. You get a great sense of satisfaction making these because they come out so pretty – very photogenic.
For those of you following from homes where you might make your own bisquick mix or might wish to use a whole wheat alternative I will blog a similarly delicious flip/side to the delicious crepes you see above – whole wheat buttermilk crepes with homemilked goats milk custard and blueberries.
Here is a sneak peek at that recipe:
Stay tuned for that post.
Lemon Cream Crepes
- 1/2 cup Original BisquickÂ® 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
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.
Enjoy! Let me know if you try these – they are sure to impress your friends and family.
1 Serving (1 Crepe) Calories 240 (Calories from Fat 120),Total Fat 14g (Saturated Fat 8g,Trans Fat 1/2g), Cholesterol 75mg; Sodium 300mg; Total Carbohydrate 23g (Dietary Fiber 2g, Sugars 15g), Protein 5g; Percent Daily Value*: Vitamin A 10%; Vitamin C 8%; Calcium 15%; Iron 4%; Exchanges:1 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat; Carbohydrate Choices:1 1/2; *Percent Daily Values are based on a 2,000 calorie diet.
(Disclosure: General Mills paid for my travel and hotel stay for this blogger event but did not at any time require that I or any other blogger must reciprocate with reviews or blog posts in exchange for this experience.)