Cardamom Cream Crepes Recipe

Ingredients <br>- 1 1/2 cups Gold Medal® all-purpose flour <br>- 1 tablespoon white sugar <br>- 1/2 teaspoon baking powder <br>- 1/2 teaspoon salt <br>- 2 cups milk <br>- 2 tablespoons butter, melted <br>- 1/2 teaspoon vanilla extract <br>- 2 eggs <br>- 3/4 cup heavy cream <br>- 1/4 cup packed brown sugar <br>- 1/4 teaspoon ground cardamom <br>- 1/3 cup sour cream <br>- 1 (16 ounce) can whole berry cranberry sauce <br><p></p>Directions <br>step 1: To make crepes: Mix flour, sugar, baking powder and salt in medium bowl. Stir in remaining ingredients. Beat with 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. <br>step 2: Beat cream, brown sugar and cardamom in chilled small bowl with electric mixer on high speed about 2 minutes or just until soft peaks form. Fold in sour cream. <br>step 3: 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 cranberry sauce. <br>

Ingredients
- 1 1/2 cups Gold Medal® all-purpose flour
- 1 tablespoon white sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups milk
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 2 eggs
- 3/4 cup heavy cream
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground cardamom
- 1/3 cup sour cream
- 1 (16 ounce) can whole berry cranberry sauce

Directions
step 1: To make crepes: Mix flour, sugar, baking powder and salt in medium bowl. Stir in remaining ingredients. Beat with 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.
step 2: Beat cream, brown sugar and cardamom in chilled small bowl with electric mixer on high speed about 2 minutes or just until soft peaks form. Fold in sour cream.
step 3: 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 cranberry sauce.

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