My sister came to town last weekend and we went for a long walk on Sunday. We walked past a gigantic blackberry field and I was devastated that I didn’t have a bag with me. I picked as many as I could fit in my hand and ate them all. Needless to say, they were delicious.
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. She ruined our blackberry high, but we still brought with us the amount we had already harvested.
Yes. We like blackberries, but there are still probably 100 kg more in that field, so I don’t understand what the fuss is all about. We just took advantage of good Norwegian produce that would clearly just go to waste.
We were heroes.
Crepes or 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. I suppose you can make regular pancakes if you want, but I like this version too.
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 we 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.
Crepes with Lemon Cream Cheese and Blackberry Jam
Any crepe batter will do, but I will provide a basic recipe here. I added just a touch of vanilla and cinnamon to it. 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, one dl or so at the time before you mix in the eggs and vanilla. You want a thin batter. Let the batter rest for 15-20 minutes.
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 and place it in the refrigerator until the rest is done.
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 corn starch 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.
Melt a knob (love that word) 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 stir 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.
Assemble and EAT
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 like this lemon cream cheese, I also suggest the Lemon Tea Cake with a layer of cream cheese inside. It is seriously too good to pass on. And if you’re like my dad, and need a little soup or real dinner before a dessert dinner, why don’t you try the Coconut Carrot Curry soup first (or after, because you couldn’t wait for dessert).
“Life is uncertain. Eat dessert first.” – Ernestine Ulmer
Tell me what you thought of this recipe, in the comment section below or tag me @thegingerwithspice / #gingerwithspice on Instagram. Enjoy!