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 min
  • Total Time 40 min
  • Servings 8

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.

Expert Tips

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.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
125 ),
% Daily Value
Total Fat
14 g
14 %
(Saturated Fat
8 g,
8 %
),
Cholesterol
95 mg
95 %;
Sodium
270 mg
270 %;
Total Carbohydrate
52 g
52 %
(Dietary Fiber
1 g
1 %
),
Protein
7 g
7 %
;
% Daily Value*:
Vitamin A
12%;
Vitamin C
0%;
Calcium
12%;
Iron
8%;
Exchanges:
2 Starch; 1/2 Fruit; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.