Crepes with Lingonberry Jam

  • Preparation Time10 mins
  • Cooking Time8 mins
  • Serves6
  • DifficultyEasy

For the batter

60g plain flour
1/2 tsp salt
1 tbsp melted butter
1 tsp vanilla extract
2 eggs
120ml milk
50g granulated sugar

For the filling

4 tbsp cream cheese, softened
500ml lingonberry jam
2 tbsp freshly chopped mint leaves

For the Fresh Whipped Cream

240ml heavy whipping cream
2 tsp sugar
1 tsp lemon extract
1/2 tsp lemon zest

For the Crepes

Cooking spray
2 tbsp sliced mint
For the batter:
Add all batter ingredients to a blender and blend well.
For the filling:
In a small bowl, mix together jam and cream cheese until well incorporated. Set aside.
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 50g crepe batter and rotate pan until batter adheres to the sides. Allow to cook for one 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 three tablespoons jam mixture in centre 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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