Cardamom Cream Crepes
¾ cup whipping cream
¼ cup packed brown sugar
¼ teaspoon ground cardamom
1/3 cup dairy sour cream
1 jar (14 ounces) cranberry sauce or lingonberries
Prepare Crepes. Beat whipping cream, brown sugar and cardamom in chilled bowl just until soft peaks form, about 2 minutes. Fold in sour cream. Spoon about 2 tablespoons cream mixture onto each crepe; roll up. Place 2 crepes seam sides down on each dessert plate. Top with cranberry sauce. 8 servings (2 crepes each).
1½ cups all-purpose flour
1 tablespoon sugar
½ teaspoon baking powder
½ teaspoon salt
2 cups milk
2 tablespoons margarine or butter, melted
½ teaspoon vanilla
Mix flour, sugar, baking powder and salt. Stir in remaining ingredients. Beat with hand beater until smooth. Lightly butter 6-inch skillet; heat over medium heat until bubbly. Pour scant ¼ cup of the batter into skillet; immediately rotate skillet until thin film 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. 16 crepes.
Note: Crepes may be made ahead of time, then refrigerated or frozen. Stack 6 to 8 together, with a layer of waxed paper between each. Wrap and refrigerate for several days. For long-term storage, wrap, label and freeze. When ready to use, thaw (wrapped) at room temperature about 3 hours. Crepes freeze well but should be stored in the freezer no longer than 3 months.
1 package (3¾ ounces) vanilla instant pudding and pie filling
2 cups half-and-half
½ teaspoon almond extract
1 tablespoon cornstarch
1 package (10 ounces) frozen raspberries, thawed
Prepare Crepes. Prepare pudding and pie filling as directed on package except—substitute half-and-half for the milk and beat in almond extract. Refrigerate at least 30 minutes.
Place cornstarch in 1-quart saucepan; gradually stir in raspberries. Cook over low heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool. Spoon about 2 tablespoons pudding mixture onto each crepe; roll up. Place 2 crepes seam sides down on each dessert plate. Top with raspberry sauce and sprinkle with sliced almonds. 8 servings (2 crepes each).
It is a quote. Betty Crocker’s New Christmas Cookbook 1993