Blueberry Lemon Crepes

CREPES:
1/2 cup biscuit mix
1 egg
6 tablespoons milk

FILLING:
1 3 oz package cream cheese, softened
1 1/2 cups half and half
1 tablespoon lemon juice
1 package lemon instant pudding
1 cup blueberry pie filling (for topping)

Lightly grease 6-7" skillet; heat till hot. Beat crepe ingredients. together till smooth. For each crepe, pour 2 tbl. batter into skillet. Quickly rotate skillet till batter covers skillet bottom. Cook each crepe til golden brown; loosen edges with spatula and turn. Cook only til golden brown. Stack crepes with paper towel between them. Meanwhile, make filling by beating cheese, half and half, lemon juice and dry pudding mix on low speed of mixer till well blended, about 2 minutes. Refrigerate at least 30 minutes. Spoon about 2 tbl. pudding mixture into each crepe, roll up. Top with remaining pudding mixture and garnish with blueberry pie filling. Serves 6.