A stack of crepes filled with lemon cream cheese and blackberry jam. White plate, white background and white mug with blackberry jam.
Crepes with Lemon Cream Cheese and Blackberry Jam
Crispy, buttery crepes with a tangy lemon cream cheese and sweet blackberry jam.
A stack of crepes filled with lemon cream cheese and blackberry jam. White plate, white background and white mug with blackberry jam.
Crepes with Lemon Cream Cheese and Blackberry Jam
Crispy, buttery crepes with a tangy lemon cream cheese and sweet blackberry jam.
Servings Prep Time
6crepes* 20minutes
Cook Time
10minutes
Servings Prep Time
6crepes* 20minutes
Cook Time
10minutes
Ingredients
Crepes
Lemon Cream Cheese
Blackberry Jam
Instructions
Make the Crepes
  1. 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.
  2. (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.
  3. 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
  1. Mix all the ingredients together. Give it a taste and place it in the refrigerator until the rest is done.
Blackberry Jam
  1. Mix all the ingredients apart from the cornstarch, into a medium saucepan. Bring to a boil.
  2. 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
  1. 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.
Recipe 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.

 

Did you make it? Tag @thegingerwithspice on Instagram, I’d love to see!

Author: Stine Mari from Ginger with Spice