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.
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
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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!
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Crepes with Lemon Cream Cheese and Blackberry Jam
Crispy, buttery crepes with a tangy lemon cream cheese and sweet blackberry jam.
Ingredients
Crepes
- 1/2 cup flour, 65g
- 1/4 tsp salt
- 1/4 tsp cinnamon, optional
- 1 tbsp butter, melted
- 2 1/4 cup milk, 300ml
- 1/2 tsp vanilla, optional
- 2 eggs
Lemon Cream Cheese
- 3 tbsp powdered sugar
- 1/2 lemon, juice only
- 4 oz cream cheese, or greek yogurt. 115g
Blackberry Jam
- 2 cups blackberries, 500ml
- 1/2 cup granulated sugar, 100g
- 1/2 lemon, juice only. About 1.5 tbsp
- 3.5 tbsp water, divided
- 3 tsp cornstarch
Instructions
Make the 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.
- (Wait with this step until you've made the fillings). Melt a tiny piece of butter in a medium 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.
Lemon Cream Cheese Filling
- Mix all the ingredients together. Give it a taste and place it in the refrigerator until the rest is done.
Blackberry Jam
- 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.
Assembly
- 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.
Notes
* This recipe makes about 6 crepes, but it's always good to assume that the first crepe won't turn out great as you explore the temperature of the stove top.
Nutrition Information:
Yield: 3 Serving Size: 1 crêpeAmount Per Serving: Calories: 297Total Fat: 12.2gSaturated Fat: 7gCholesterol: 88mgSodium: 231mgCarbohydrates: 40.9gFiber: 3.2gSugar: 27.5gProtein: 8.2g
Nutrition information isn't always accurate, estimate for informational purposes only.
Kari Heron
Tuesday 19th of March 2019
Love crepes, and yes these are also the same pancakes in the Netherlands as well. We now live in Aruba so we have some restaurants here dedicated to serving Dutch pancakes. Yours look absolutely sensational and love the lemon cream too. The photography is magazine perfect! Great job! I sit HARD to get nice pictures of crepes and you have ACED it!
Stine Mari | Ginger with Spice
Wednesday 20th of March 2019
Entire restaurants to Dutch pancakes, it definitely sounds like the place to be! And thank you soo much, I thought long and hard as to how to get crepes to look good in photos!
Lathiya
Wednesday 13th of March 2019
The crepes looks absolutely gorgeous...the lemon cream cheese and BlackBerry jam sounds fabulous...love to ty this and bookmarking
Stine Mari | Ginger with Spice
Thursday 14th of March 2019
Thank you so much, Lathiya!
Maman de sara
Tuesday 12th of March 2019
We love crepes, the add of lemon cream cheese filling will take these crepes to the next level.
Stine Mari | Ginger with Spice
Thursday 14th of March 2019
Thank you!
Mimi
Monday 11th of March 2019
That blackberry jam can not be replaced. I mean it is so good with pretty much anything. And when it comes to crepes for breakfast - there is no better combination. Yum!
Stine Mari | Ginger with Spice
Thursday 14th of March 2019
Blackberry jam goes on anything! Especially lemony things. Thank you so much, Mimi!
April
Monday 11th of March 2019
The crepes to die for! That sweetness, that glaze, those looks... everything is perfect and just the way I like my crepes. Fantastic recipe that can easily become a family favorite.
Stine Mari | Ginger with Spice
Thursday 14th of March 2019
Thank you so much, dear April.