Cardamom Cream Crepes

 

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

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.