Crepes with Lingonberry Jam
~ adapted from Aaron McCargo Jr. ~
Chill the whipped cream, prepare the crepe filling.
Mix 2 cups lingonberry jam–
(Cranberry jam may be substituted for the lingonberry.) Stir 2 tablespoons chopped mint into the filling,
and 2 tablespoons freshly chopped mint in the batter. In a blender, blend 2 large eggs,
1/2 cup milk, 1 tablespoon melted butter, 1 vanilla extract, 1/2 cup flour, and 1/2 teaspoon salt.
Pour just enough batter to line a hot non-stick skillet along the sides and bottom. Butter the skillet if not using a non-stick spray. Cook just 1 minute, flip over evenly– stack onto a plate, continue to cook remainder of crepes.
Fill with jam filling; roll up, garnish with fresh mint over whipped cream.
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