Lemon Crepes - With Gluten Free Option

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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. :-)

Step 5: 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. :-)