Ingredients
Crepe Filling:
- 2 cups lingonberry jam
- 4 tablespoons cream cheese, softened
- 2 tablespoons sliced mint
Batter:
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 tablespoon melted butter
- 2 eggs
- 2 tablespoons freshly chopped mint leaves
- Cooking spray
Fresh Whipped Cream:
- 1 cup heavy whipping cream
- 1/4 cup granulated sugar
- 1 teaspoon lemon extract
- 1/2 teaspoon lemon zest
For the filling:
Directions
In a small bowl, mix together jam and cream cheese until well incorporated. Set aside.
For the batter:
- Add all batter ingredients to a blender and blend well.
For the whipped cream:
Using a hand mixer, blend ingredients together until soft peaks form. Refrigerate until serving.
Spray a nonstick crepe pan with cooking spray and place over medium-high heat. Add 2-ounces crepe batter and rotate pan until batter adheres to the sides. Allow to cook for 1 minute. Once slight bubbles start to form on the crepe, flip with a rubber spatula. Remove from the pan, place on a platter and repeat with remaining batter. Set aside.
Place approximately 3 tablespoons jam mixture in center of a crepe and roll tightly. Repeat until all the crepes are filled and rolled. Serve on a large platter or individual plates with whipped cream alongside, if desired










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Great taste & very easy to make!
Rated: 5 stars out of 5