1 c. Bisquick baking mix
2 eggs
3/4 c. milk

1 pkg. (3-oz.) cream cheese, softened
1 1/2 c. half-and-half
1 T. lemon juice
1 pkg. (3-oz.) lemon instant pudding and pie filling, dry
1 c. blueberry pie filling

Lightly grease 8-inch skillet, heat until hot. Beat Bisquick, eggs and milk with hand beater until smooth. For each crêpe, pour 2 tablespoons batter into skillet, rotate skillet until batter covers bottom. Cook both sides until golden brown. Beat cheese, half-and-half, lemon juice and instant pudding on low speed until well blended, about 2 minutes. Refrigerate at least 30 minutes. Spoon about 2 tablespoons of pudding mixture onto each crêpe; roll up. Top with remaining mixture and garnish with pie filling.

Paula Brousseau, Bellaire