Crepes with Lingonberry Jam

Total Time:
18 min
10 min
8 min

6 servings

  • 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:
  • For the batter:
  • Add all batter ingredients to a blender and blend well.
  • For the whipped cream:
Watch how to make this recipe. 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

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