For the filling:
In a small bowl, mix together jam and cream cheese until well incorporated. Set aside.;
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
Recipe courtesy of Aaron McCargo Jr.