Cardamom Cream Crepes

Cardamom Cream Crepes

Spicy, sweet cardamom flavors the rich cream tucked inside of these light, tender crepes. This breakfast or dessert treat has an international flavor you’ll love.

Prep Time

40

Minutes

Total Time

40

Minutes

Makes

8

servings

Sweet 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
Filling and Topping
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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
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.
Success
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:

1 Serving (1 Serving)
  • Calories 360
    • (Calories from Fat 125 ),
  • Total Fat 14 g
    • (Saturated Fat 8 g,),
  • Cholesterol 95 mg;
  • Sodium 270 mg;
  • Total Carbohydrate 52 g
    • (Dietary Fiber 1 g,
  • Protein 7 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1/2 Fruit;
    • 2 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.