CARDAMOM CREAM CREPES
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.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 360, Carbohydrate 52 g, Cholesterol 95 mg, Fat 2 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 270 mg
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Future life
[email protected]I'm always looking for new crepe recipes, and this one didn't disappoint! The cardamom cream filling was a nice twist on the classic lemon or chocolate fillings. I will definitely be making these again.
Md Ashak
[email protected]These crepes were delicious! The cardamom flavor was perfect, and the cream filling was smooth and creamy. I would definitely recommend this recipe.
Vigilance designs
[email protected]Wow! These cardamom cream crepes were amazing! The crepes were so light and fluffy, and the cardamom cream filling was to die for. I will definitely be making these again and again.
Mst Siha
[email protected]These crepes were a little too sweet for my taste, but they were still very good. The cardamom flavor was nice and subtle, and the cream filling was very smooth. I would definitely make these again, but I would use less sugar in the batter.
Nasar Chadhar
[email protected]I'm not a big fan of cardamom, but these crepes were still really good. The crepes themselves were light and fluffy, and the cream filling was rich and creamy. I would definitely make these again, but I might use a different spice in the filling.
Dario Radoman
[email protected]The cardamom cream crepes were delicious! The cardamom flavor was subtle but present, and the cream filling was smooth and creamy. The crepes were also very easy to make.
Jeo Larranaga
[email protected]These cardamom cream crepes were a hit with my family! The crepes were light and fluffy, and the cardamom cream filling was rich and flavorful. I will definitely be making these again.