Crepes with Lemon Cream Cheese and Blackberry Jam; Buttery carby crepes, sweet and tangy cream cheese and a decadently delicious blackberry jam. It is the perfect brunch dish, Fat Tuesday dish, get-some-berries-to-good-use dish and quite frankly; you don’t even need an excuse.
Blackberry Harvest Story
My sister and I went for a walk a few years ago. We walked past a gigantic blackberry field and I was devastated that I didn’t have a bag with me (I have never forgotten one since) I picked as many as I could fit in my hand and ate them all. Needless to say, they were delicious.
So, we ended up going the next day to harvest. The field was enooormous, not possible for two hungry girls to take any memorable amount. However, we still got yelled at from a 60-something lady that had nothing to do with the field. She said someone owned this place, and I mean, it clearly looked like an abandoned forest of weeds, so I thought we were in the clear. I knew all these blackberries would just go to waste. However, she ruined our blackberry high, but we still brought with us the amount we had already harvested.
This is now long in the past, and I have since been there many times to pick blackberries. Have I learned anything? Yes, go super early one rainy morning. No one will come and pick on you.
What’s the difference between crepes and pancakes?
Pancakes as we call them in Norway, however crepes might be the right term for you. These are very flat and thin pancakes with no raising agent in them. American pancakes usually have baking powder in them, making them – you guessed it – thicker. Crepes are the common pancake in Norway, Sweden and France. I suppose you can make regular American pancakes if you want, but I like this version too.
I love crepes with blueberry jam, this reminds me of my childhood. One with just sugar, and one with blueberry jam. After a bowl of soup of course. ‘Because you got to have the real dinner before the dessert dinner’, as my dad use to say. But this time I made these for lunch, and it was blackberry not blueberry, so it was clearly not necessary with the ‘real dinner’ first. We needed the stomach space for these delicious crepes, you know. Important.
Any crepe batter will do, but I will provide a basic recipe here.
How to Make French Crepes
Mix flour with salt and cinnamon, add half of the milk and mix until you get a thick, lump free batter. Melt the butter and let it cool slightly before you add it to the batter. Add the rest of the milk, half a cup at the time before you mix in the eggs and vanilla. You want a thin batter. Let the batter rest for 15-20 minutes. I added just a touch of vanilla and cinnamon to a standard recipe, but that’s optional.
Sweet and Tangy Lemon Cream Cheese
While the batter is resting, we’ll continue with the other parts of the party. The lemon cream cheese is very easy, just mix all the ingredients together. Give it a taste, cover and place it in the refrigerator until the rest is done.
Easy Homemade Blackberry Jam
The blackberry jam isn’t much harder. The hard part is to make little enough of it, because of the small amounts of water and lemon juice. So you will have too much blackberry jam, but fear not, spread it on your toast tomorrow!
Mix all the ingredients apart from the cornstarch, into a medium saucepan. Bring to a boil. In a bowl, mix the cornstarch with 1,5 tbsp water. Pour the cornstarch into the blackberries, continue to cook until it has thickened. Remember to stir a bit to smash the blackberries lightly. When you’ve gotten the desired consistency, remove from the heat and let it cool slightly.
If you want to make a fall twist on these crêpes, why don’t you try it with fig jam as well!
Melt a tiny piece of butter in a hot pan. Pour just enough batter in the pan so it covers the entire pan. You might want to take the pan in your hand and give it a little swirl so the batter covers evenly. Fry the crepes for about 1-2 minutes each side on medium-low heat. When the batter on the top has solidified, it’s time to turn the crepe. Place the finished crepes in a kitchen towel so they keep the heat.
This recipe yields about 6 crepes, but to my experience, the first crepe never turns out great. You just need to find that sweet spot on your stove. So if you’re not a super duper crepe maker, I wouldn’t bet on such a small recipe for 6 people. And quite frankly, you don’t eat just one crepe either. This is a 2-3 kind of recipe.
Assemble the Crepes
Take one crepe and spread a thin layer of the lemon cream cheese and then blackberry jam/sauce, over the entire crepe. Roll it together, sprinke with a little powdered sugar, and dig in with a few fresh blackberries on the side. Delish!
If you’re like my dad, and need a little soup or real dinner before a dessert dinner, why don’t you try the Thai Lemongrass Soup, Thai Chicken Noodle Soup or Butternut and Chevre Soup first (or after, because you couldn’t wait for dessert).
“Life is uncertain. Eat dessert first.” – Ernestine Ulmer
The Ultimate Comfort Food Desserts
- Soft Cake with Rum Pastry Cream and Apricot Jam
- Lemon Cake with Cream Cheese and Crumb Topping
- Lemon Ricotta Cake with Vanilla Pastry Cream
- Blackberry Lemon Curd Pavlova Nests
- Classic Dark Chocolate Brownies
- Easy Delicious Blackberry Syrup
Tell me what you thought of this recipe, in the comment section below or tag me @thegingerwithspice / #gingerwithspice on Instagram. And don’t forget to Pin it for later!
In order to keep the blog up and running this post may contain affiliate links, it will be at no extra cost to you, please read the disclosure for more information.