Crepes with Lemon Cream Cheese and Blackberry Jam

Crepes with Lemon Cream Cheese and Blackberry Jam

 

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Crepes with Lemon Cream Cheese and Blackberry Jam; Buttery carby crepes, sweet and tangy cream cheese and a decadently delicious blackberry jam. It is the perfect brunch dish, Fat Tuesday dish, get-some-berries-to-good-use dish and quite frankly; you don’t even need an excuse.

 

Blackberry Harvest Story

 

My sister and I went for a walk a few years ago. We walked past a gigantic blackberry field and I was devastated that I didn’t have a bag with me (I have never forgotten one since) I picked as many as I could fit in my hand and ate them all. Needless to say, they were delicious.

 

Bowl with fresh blackberries. Hand pouring blackberries on top of bowl. Backlighting, wooden background.

 

So, we ended up going the next day to harvest. The field was enooormous, not possible for two hungry girls to take any memorable amount. However, we still got yelled at from a 60-something lady that had nothing to do with the field. She said someone owned this place, and I mean, it clearly looked like an abandoned forest of weeds, so I thought we were in the clear. I knew all these blackberries would just go to waste. However, she ruined our blackberry high, but we still brought with us the amount we had already harvested.

 

This is now long in the past, and I have since been there many times to pick blackberries. Have I learned anything? Yes, go super early one rainy morning. No one will come and pick on you.

 

 

What’s the difference between crepes and pancakes?

 

Pancakes as we call them in Norway, however crepes might be the right term for you. These are very flat and thin pancakes with no raising agent in them. American pancakes usually have baking powder in them, making them – you guessed it – thicker. Crepes are the common pancake in Norway, Sweden and France. I suppose you can make regular American pancakes if you want, but I like this version too.

 

A stack of crepes filled with lemon cream cheese and blackberry jam. White plate, white background and white mug with blackberry jam.

 

I love crepes with blueberry jam, this reminds me of my childhood. One with just sugar, and one with blueberry jam. After a bowl of soup of course. ‘Because you got to have the real dinner before the dessert dinner’, as my dad use to say. But this time I made these for lunch, and it was blackberry not blueberry, so it was clearly not necessary with the ‘real dinner’ first. We needed the stomach space for these delicious crepes, you know. Important.

 

One bite of crepe with lemon cream cheese and blackberry jam.

 

Any crepe batter will do, but I will provide a basic recipe here.

 

How to Make French Crepes

 

Mix flour with salt and cinnamon, add half of the milk and mix until you get a thick, lump free batter. Melt the butter and let it cool slightly before you add it to the batter. Add the rest of the milk, half a cup at the time before you mix in the eggs and vanilla. You want a thin batter. Let the batter rest for 15-20 minutes. I added just a touch of vanilla and cinnamon to a standard recipe, but that’s optional.

 

Sweet and Tangy Lemon Cream Cheese

 

While the batter is resting, we’ll continue with the other parts of the party. The lemon cream cheese is very easy, just mix all the ingredients together. Give it a taste, cover and place it in the refrigerator until the rest is done.

 

Easy Homemade Blackberry Jam

 

The blackberry jam isn’t much harder. The hard part is to make little enough of it, because of the small amounts of water and lemon juice. So you will have too much blackberry jam, but fear not, spread it on your toast tomorrow!

 

Mix all the ingredients apart from the cornstarch, into a medium saucepan. Bring to a boil. In a bowl, mix the cornstarch with 1,5 tbsp water. Pour the cornstarch into the blackberries, continue to cook until it has thickened. Remember to stir a bit to smash the blackberries lightly. When you’ve gotten the desired consistency, remove from the heat and let it cool slightly.

 

A stack of crepes filled with lemon cream cheese and blackberry jam. White plate, white background and white mug with blackberry jam pouring over the crepes.

 

Melt a tiny piece of butter in a hot pan. Pour just enough batter in the pan so it covers the entire pan. You might want to take the pan in your hand and give it a little swirl so the batter covers evenly. Fry the crepes for about 1-2 minutes each side on medium-low heat. When the batter on the top has solidified, it’s time to turn the crepe. Place the finished crepes in a kitchen towel so they keep the heat.

 

This recipe yields about 6 crepes, but to my experience, the first crepe never turns out great. You just need to find that sweet spot on your stove. So if you’re not a super duper crepe maker, I wouldn’t bet on such a small recipe for 6 people. And quite frankly, you don’t eat just one crepe either. This is a 2-3 kind of recipe.

 

A stack of crepes filled with lemon cream cheese and blackberry jam. White plate, white background and white mug with blackberry jam.

 

Assemble the Crepes

 

Take one crepe and spread a thin layer of the lemon cream cheese and then blackberry jam/sauce, over the entire crepe. Roll it together, sprinke with a little powdered sugar, and dig in with a few fresh blackberries on the side. Delish!

 

If you’re like my dad, and need a little soup or real dinner before a dessert dinner, why don’t you try the Thai Lemongrass Soup, Thai Chicken Noodle Soup or Butternut and Chevre Soup first (or after, because you couldn’t wait for dessert).

 

“Life is uncertain. Eat dessert first.” – Ernestine Ulmer

 

The Ultimate Comfort Food Desserts

 

Seriously Delicious Soft Cake with Apricot and Rum Cream (Skilpaddekake / Turtle Cake) Lemon Cake with lemon slices and powdered sugar on top. Background is parchment paper and a green towel. Some yellow flowers and lemons in the corner. Yellow slice of cake on a grey plate with a purple flower on top. More purple flowers in the background.

Blackberry Lemon Curd Pavlova Nests Three slices of brownies on a white plate. Blue fabric underneath. Easy Delicious Blackberry Syrup

Tell me what you thought of this recipe, in the comment section below or tag me @thegingerwithspice / #gingerwithspice on Instagram. And don’t forget to Pin it for later!

 

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Crepes with Lemon Cream Cheese and Blackberry Jam

Crispy, buttery crepes with a tangy lemon cream cheese and sweet blackberry jam.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Sweets
Cuisine: American, European, Norwegian, Other
Keyword: crepes, pancakes
Servings: 6 crepes*
Calories: 450kcal

Ingredients

Crepes

  • 1/2 cup flour 65g
  • 1/4 tsp salt
  • 1/4 tsp cinnamon optional
  • 1 tbsp butter melted
  • 10 oz milk 300ml
  • 1/2 tsp vanilla optional
  • 2 eggs 1 if it's big

Lemon Cream Cheese

  • 3 tbsp powdered sugar
  • 1/2 lemon juice only
  • 4 oz cream cheese or greek yoghurt. 115g

Blackberry Jam

  • 2 cups blackberries 500ml
  • 1/2 cup granulated sugar 100g
  • 1/2 lemon juice only. About 1.5 tbsp
  • 3.5 tbsp water divided
  • 3 tsp cornstarch

Instructions

Make the Crepes

  • Mix flour with salt and cinnamon, add half of the milk and mix until you get a thick, lump free batter. Melt the butter and let it cool slightly before you add it to the batter. Add the rest of the milk, half a cup at the time before you mix in the eggs and vanilla. You want a thin batter. Let the batter rest for 15-20 minutes. I added just a touch of vanilla and cinnamon to a standard recipe, but that's optional.
  • (Wait with this step until you've made the fillings). Melt a tiny piece of butter in a medium hot pan. Pour just enough batter in the pan so it covers the entire pan. You might want to take the pan in your hand and give it a little swirl so the batter covers evenly.
  • Fry the crepes for about 1-2 minutes each side on medium-low heat. When the batter on the top has solidified, it's time to turn the crepe. Place the finished crepes in a kitchen towel so they keep the heat.

Lemon Cream Cheese Filling

  • Mix all the ingredients together. Give it a taste and place it in the refrigerator until the rest is done.

Blackberry Jam

  • Mix all the ingredients apart from the cornstarch, into a medium saucepan. Bring to a boil.
  • In a bowl, mix the cornstarch with 1,5 tbsp water. Pour the cornstarch into the blackberries, continue to cook until it has thickened. Remember to stir a bit to smash the blackberries lightly. When you've gotten the desired consistency, remove from the heat and let it cool slightly.

Assembly

  • Take one crepe and spread a thin layer of the lemon cream cheese and then blackberry jam/sauce, over the entire crepe. Roll it together, sprinke with a little powdered sugar, and dig in with a few fresh blackberries on the side.

Notes

* This recipe makes about 6 crepes, but it's always good to assume that the first crepe won't turn out great as you explore the temperature of the oven. I would say this recipe is enough for 2-3 people. The blackberry sauce is however enough for 4-6 (although we love our blackberry sauces!)
 
Did you make it? Tag @thegingerwithspice on Instagram, I'd love to see!
Author: Stine Mari from Ginger with Spice
 
Nutrition Facts
Serving Size 2 pancakes
Servings Per Container 3

Amount Per Serving
Calories 450 Calories from Fat 197.1
% Daily Value*
Total Fat 21.9g 34%
Saturated Fat 12.7g 64%
Trans Fat g
Cholesterol 151mg 50%
Sodium 415mg 17%
Total Carbohydrate 53.8g 18%
Dietary Fiber 3.6g 14%
Sugars 31.9g
Protein 12.1g 24%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.


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