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)
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
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.