Lingonberry Jam Crepes Recipe
These deceptively simple European-style pancakes get a fruity, tangy boost from a dollop of lingonberry jam.
By World Market Editorial | worldmarket.com
Prep Time: 15 min.
Cook Time: 20 min.
Total Time: 35 min.
1 cup My Favorite Crepe Mix
1 1/4 cups water
2 large eggs
1 tsp Neilsen-Massey Vanilla Extract
2 tbsp melted and cooled unsalted butter, plus more for pan
Darbo Lingonberry Conserve
8 oz. crème fraiche
1/4 cup confectioner’s sugar, for serving
1. In a large bowl, whisk together 1 1/4 cups water, crepe mix, eggs and vanilla extract until a smooth batter is formed. Whisk in 2 tablespoons melted butter. The batter should be thin.
2. Preheat an 8-10" skillet over medium-high heat and lightly coat with butter, being careful not to scorch the butter. Pour the batter onto the skillet, using about 1/4 cup for each crepe. Tilt the pan with a circular motion until the batter forms an 8-inch circle. Batter should just cover the bottom of the skillet.
3. Cook for about 1 minute on each side or until lightly browned. Stack crepes between pieces of parchment paper on a plate while you continue to make more.
4. Spread each crepe with about 1 tablespoon jam, fold and top with a dollop of crème fraiche, a sprinkling of confectioner's sugar and more jam, if you like.