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Crepes with Lingonberry Jam

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  • Level: Easy
  • Total: 18 min
  • Prep: 10 min
  • Cook: 8 min
  • Yield: 6 servings
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Crepe Filling:

2 cups lingonberry jam

4 tablespoons cream cheese, softened

2 tablespoons sliced mint


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 batter:

Add all batter ingredients to a blender and blend well.


  1. For the filling:
  2. In a small bowl, mix together jam and cream cheese until well incorporated. Set aside.;
  3. For the whipped cream:
  4. Using a hand mixer, blend ingredients together until soft peaks form. Refrigerate until serving.
  5. 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.
  6. 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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