Saturday, March 29, 2014
These buttery crepes with the tart-sweet flavor of lingonberry jam are a perfect dessert delight.
2 tbsp butter
0.5 cup milk
0.5 cup flour
1/8 tsp salt
2 tbsp honey
4 tbsp lingonberry jam
1 tbsp butter for frying
To a blender add 2 tbsp melted butter, the milk, eggs, flour, salt and honey. Blend until smooth. The sides may need to be scraped down in the process.
Allow to rest in the fridge for an hour. Preheat a 10-inch non-stick skillet on medium-high. Add a sliver of butter and coat the surface. Add enough batter to thinly coat the pan. Cook and flip once edges are getting golden.
Collect crepes onto a plate. Butter pan between each crape. Spread jam on half of each crepe, fold the other half onto this portion. Coat half with jam again and fold. Stack folded crepes and top with whipped cream. Serve warm. It is important not to use the jam excessively, as it will overpower the crepes' flavor. It's definitely a case of "less is more".