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| 1 1/2 | cups Gold Medal® all-purpose flour |
| 1 | tablespoon granulated sugar |
| 1/2 | teaspoon baking powder |
| 1/2 | teaspoon salt |
| 2 | cups milk |
| 2 | tablespoons butter or margarine, melted |
| 1/2 | teaspoon vanilla |
| 2 | eggs |
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| 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 |
| 1. | In medium bowl, mix flour, granulated sugar, baking powder and salt. Stir in remaining crepe ingredients. Beat with wire whisk or hand beater until smooth. |
| 2. | Lightly butter 6-inch skillet; heat over medium heat until bubbly. For each crepe, pour slightly less than 1/4 cup batter into skillet; immediately rotate skillet until batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Stack crepes, placing waxed paper between each; keep covered. |
| 3. | In chilled small bowl, beat whipping cream, brown sugar and cardamom with electric mixer on high speed about 2 minutes or just until soft peaks form. Fold in sour cream. |
| 4. | Spoon about 2 tablespoons cream mixture onto each crepe; roll up. Place 2 crepes, seam sides down, on each plate. Top with a dollop of cream mixture and lingonberries. |
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| Cardamom (KAR-duh-muhm), a member of the ginger family, has a pungent, warm, spicy and slight lemony-sweet flavor. It's often used in Scandinavian and East Indian cooking. |
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| Practice makes perfect! It may take making a few crepes to get the hang of quickly swirling the skillet right after the batter is added to evenly cover the bottom. |
Nutrition Information:
360 ( 125 ); 14 g ( 8 g); 95 mg; 270 mg; 52 g ( 1 g); 7 g 12 %; 0%; 12 %; 8 % 2 ; 1/2 ; 2 1/2