CARDAMOM CREAM CREPES

Cardamom Cream Crepes image

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

Time 40m

Yield 8

Number Of Ingredients 13

Ingredients

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
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:

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