Cardamom Cream Crepes

  • Prep 40 min
  • Total 40 min
  • Servings 8

Ingredients

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

Steps

  • 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.

  • 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 Facts

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