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Cardamom Cream Crepes
Cardamom Cream Crepes
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Prep Time:
40 minutes
Total Time:
40 minutes
Cardamom-infused creamy filling in light, tender crepes; a delightful international breakfast or dessert.
Ingredients:
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon baking powder
  • 2 cups milk
  • 2 tablespoons butter or margarine, melted
  • 1/2 teaspoon vanilla
  • 2 eggs
  • 3/4 cup whipping cream
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cardamom
  • 1/3 cup sour cream
  • 1 container (16 oz) lingonberries or 1 can (16 oz) whole berry cranberry sauce
Instructions:
  • Combine flour, granulated sugar, baking powder, and salt in a medium bowl. Mix in the rest of the crepe ingredients and beat with a wire whisk or hand beater until smooth.
  • Prepare a 6-inch skillet by lightly buttering it and heating over medium heat until bubbly. Pour slightly less than 1/4 cup of batter into the skillet for each crepe, then immediately rotate the skillet to ensure the batter covers the bottom. Cook the crepe until it is light brown, then use a wide spatula to loosen the edges, flip, and cook the other side until light brown. Stack the crepes with waxed paper between each one, keeping them covered.
  • In a chilled small bowl, whip together whipping cream, brown sugar, and cardamom using an electric mixer on high speed for about 2 minutes until soft peaks form. Gently fold in sour cream.
  • Spoon 2 tablespoons of cream mixture onto each crepe, then roll them up. Place 2 crepes, seam sides down, on each plate and add a dollop of cream mixture and lingonberries on top.

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