Cardamom Cream Crepes

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Cardamom Cream Crepes
  • Prep 40 min
  • Total 40 min
  • Servings 8
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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.
Updated Aug 14, 2006


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
Make With
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.


360 Calories, 14 g Total Fat, 7 g Protein, 52 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
14 g
Saturated Fat
8 g
95 mg
270 mg
210 mg
Total Carbohydrate
52 g
Dietary Fiber
1 g
7 g
% Daily Value*:
Vitamin A
Vitamin C
2 Starch; 1/2 Fruit; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • The Many Charms of Cardamom

    Originally grown in India, the aromatic spice pod known as cardamom has a long culinary history. Recently, it's seen an explosion of popularity in American coffeeshops and bakeries, popping up in everything from cookies to cocktails. Unlike many spices that tend to work just in sweet or just in savory dishes, cardamom is a switch hitter, pairing well with either. It's a natural partner to flavors including fig, lime, and almonds, and it makes a dang good rice pudding.

    It's also featured in a relatively new flavor of Eclipse Breeze chewing gum, a sign that it's stating to break into the American flavor big leagues.

    Green vs. Black

    Compared with green cardamom, black cardamom has a smokier aroma and a mint-like coolness. Green cardamom appears in Indian spiced teas and sweets; the black variety often appears in curries via the spice mixture known as garam masala.

    Extracting the Heart of Cardamom's Flavor

    Cardamom extract is one of the simplest and most useful ways to start exploring this spice. Fill a small jar with partially crushed green cardamom pods. Then, cover them with vodka and let them sit for up to 2 days. (Any longer, and the extract can become bitter.)

    After soaking, strain your solids out and keep the liquid extract -- it can be used anywhere you'd normally use vanilla, particularly for sugar cookies and other otherwise lightly flavored sweets (such as blondies or tuile cookies.)


    If you'd like to get rolling with some battle-tested recipes, easy options include Cardamom Shortbread Wedges, Cardamom Cream Crepes, or Quick Cardamom Rolls (see recipe below). Beyond that and other recipes, your imagination is your only real limit -- think of cardamom as a substitute for vanilla or cinnamon and start playing from there.
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