March 11, 2018
Desserts, Fancy/Entertaining, Fruit,
French, North American, Baking Mix (Bisquick/Clone), Easy/Beginner Cooking, Make-Ahead, Quick Meals, Brunch, Entertaining, Ladies Luncheon, Hand Mix/Whisk, Skillet, Stove Top, Low Calorie, Make it from a box, Flour more
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"We're nearing the end of my series of Krusteaz recipes using their Buttermilk Pancake Mix I'm now able to get at Costco. There's 1 more after this, but this recipe works actually 2 ways since Krusteaz also has a Gluten Free Buttermilk Pancake Mix product. The recipe stays the same, but the Krusteaz product changes according to dietary needs. The use of either product will produce an ideal outcome for an afternoon tea/coffee or a dessert finale for a brunch, luncheon or evening meal. ENJOY!"
Lightly grease a med-sized non-stick skillet & heat over med heat. Non-stick cooking spray can be used, but I pour a sml amt of vegetable oil into the pan & use a paper towel to spread it into a thin layer of oil. You may need to do this a 2nd time during the cook process, but I did not.
In a med bowl, whisk together the Pancake Mix, milk, egg whites & lemon zest until well-blended. Using a measuring cup, pour slightly less than 1/4 cup batter per crepe into skillet & quickly tilt the pan to spread crepe batter evenly over pan. I have a wooden spreading utensil I'm able to use for this step.
Cook 1 1/4 - 1 1/2 min (or until bubbles appear across the uncooked top surface of the crepe). Flip the crepe to cook the other side & transfer them to a serving plate, stacking them as they are cooked until all batter is used. Allow to cool before prep to serve.
Spread 1 ounce lemon curd onto half of ea crepe & apply 1 ounce of the cream cheese to the other half. Fold the crepes to half-size at the center line where the cream cheese & lemon curd have been applied. Cut the folded crepe into 3 wedges & sprinkle w/powdered sugar to serve (or use whipped cream as desired). I served them as shown in the pic, but also had whipped cream on the table. No one opted to use it. :-)
NOTES: This recipe was originally written to use Krusteaz Gluten Free Buttermilk Pancake Mix, but I amended it to use the Krusteaz product I'm able to get here in Iceland. --- Although the recipe showed a yield of 8-10 servings, I chg'd this to 6 servings as my yield was 6 large crepes. Most of my guests had no trouble devouring 3 wedges as a brunch dessert. I know appetites will vary, but I can tell you 2 people ate less than 3 wedges, 2 people ate exactly 3 wedges & 2 people ate more than 3 wedges. :-)
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