1/2 c. biscuit mix
1 egg
6 tbsp. milk

TOPPING:

1 c. blueberry pie filling

FILLING:

1 pkg. (3 oz.) cream cheese, softened
1 1/2 c. half & half
1 tbsp. lemon juice
1 pkg. (3 3/4 oz.) lemon instant pudding

Lightly grease 6-7 inch skillet, heat until hot. Beat crepe ingredients together until smooth. For each crepe, pour 2 tablespoons batter into skillet. Quickly rotate skillet until batter covers skillet bottom. Cook each crepe until golden brown; loosen edges with spatula and turn. Cook only until golden brown.