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
[desktoponly]
[/desktoponly]
[desktoponly]
[/desktoponly]
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.
Crepes with Lemon Cream Cheese and Blackberry Jam
Ingredients
Crepes
- 1/2 cup flour 65g
- 1/4 tsp salt
- 1/4 tsp cinnamon optional
- 1 tbsp butter melted
- 10 oz milk 300ml
- 1/2 tsp vanilla optional
- 2 eggs 1 if it's big
Lemon Cream Cheese
- 3 tbsp powdered sugar
- 1/2 lemon juice only
- 4 oz cream cheese or greek yoghurt. 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.
Yum!
I love crepes and jam- but that lemon cream cheese sounds like such a nice extra touch! I’ll have to try it with the next batch of crepes.
I hope you’ll like it. Thank you!
These look absolutely delicious! I love ALL kinds of crepes – savory and sweet! I have to try this recipe soon 🙂
Thank you so much!
These look amazing, I’m a huge fan of crepes and blackberries are the best—thanks for sharing!
Blackberries are so deelish! Thank you, Krystin!
I love crepes and theeese look amaaaaazing! So thin and perfect! Wow!
Thank you so much, dear Amanda!
This combination of crepes with lemon cream cheese is simply outstanding. I cannot wit to try this over the weekend.
Thank you! I hope you will like it.
Well I’ve found my pancake day crepe of choice now!! This sounds amazing!!!!!!! Happy Shrove Tuesday!
Yay!! Happy Shrove Tuesday to you too, Jen!
This looks soooo good! Pinning for later, can’t wait to try and make these! xo, Brittany Nicole | http://www.theblistblog.com
Thank you, Brittany Nicole!
These look AMAZING. It’s been far too long since I made crepes.
Thank you so much, Angie. It’s time to make it again!
Pinning this for later! I’m doing this whole low carb thing right now, but when I have an off day I’m definitely going to make these! They look and sound absolutely delicious.
I am so impressed by people who does low carb diets! I am just not built that way… thank you so much!
Looks so yummy! Want to try it out for myself now!
Kasey Ma
http://www.TheStyleWright.com
Go for it!
These look absolutely rich and delicious! Your photos are beautiful!
Thank you so much, Sarah!
These look amazing! Cream Cheese Crepes (with any fruit) are incredible but especially with tart berries!
Definitely all kinds of fruit work really well, but I prefer some kind of berry. Berryholic much. Thank you so much!
These crepes look amazing especially the blackberry jam! Will have to try these.
Thank you so much!
I love a good crepe and these look amazing! Stunning photography 🙂
Denise | http://theelleaesthetic.com/
Thank you so much, Denise!
I LOVE this filling idea! I am so excited to try this. I make crepes in big batches and freeze them, but usually eat them plain. I am so excited to give this topping/filling a try. Awesome recipe, thanks for sharing!!!
Lauren – https://thelittlelakecottage.com
That is a great idea. But I always tend to forget I have things in my freezer, such a bad habit. Thank you so much, Lauren, hope you make it!
Oh I love blackberries! These look so delish!
Thank you!
I love crepes. They are perfect for entertaining. A great and delicious way to totally impress your brunch guests.
I agree, crepes are perfect for those brunch mornings.
Wow! My mouth is watering over these beautiful crepes! That blueberry jam though. Wish I could have these for breakfast tomorrow!
Thank you! Life’s too short not to eat delish food, Lesli!
This looks delicious, I adore crepes. This is perfect for a springtime brunch! Yum!
Thank you so much, Sophia!
my sister and i used to walk along this road by the stables my mom would bring us to and juts collect blackberries when we were young. it was such a great time, but no one yelled at us either LOL! Anyways, crepes are just the best, such a fresh and delicious recipe!
I love that story, thanks for sharing! And who does that! I mean, if no one’s going to eat that food it’s just going to waste anyway. Thank you so much!
I love everything about this recipe — the creamy cheese filling and that blackberry topping is absolute perfection. This is my new go-to brunch recipe. Thanks for sharing!
Thank you so much, Amanda, that makes me happy!
These looks so puffy and delicious! The pictures are stunning! love the blackberry and lemon combination.
Thank you so much!
I’m seriously drooling over these blackberry and lemon crepes. I can’t wait to make these for brunch very soon.
Thank you! I think they are perfect for Spring time brunch too.
What a gorgeous recipe! You certainly have a way to beautifully showcasing your recipes. Every little detail in your photographs are perfect! I keep thinking that these crepes would make such a lovely Sunday spring brunch main. I can’t wait for patio brunches again!!!
That comment made my day, Byron! I try hard to make a visual story, so it’s nice when someone appreciates it. Thank you! Patio brunches are loong in the future for us in Norway just yet!
I bet the cream offsets the tangy tones of the blackberry and the lemon so beautifully!
It does. Thank you!
Yum, Yum give me some. These crepes look amazing. I would love to have these for breakfast or an afternoon snack. Your photos are amazing.
Thank you so much, Celeste!
Wonderful clicks! I love crepes and these sounds and looks super delicious. I am drooling over here.
Thank you so much!
These pancakes are spectacular! I have lots of blackberries growing in the countryside around my house and love blackberry picking in the summer! Your sweet lemon cream cheese sounds divine. Def saving this recipe for a special breakfast or brunch !
I’m so glad I found these blackberries! I have red currants in my garden, whish also is delicious on pancakes. Thank you so much, Jacqueline!
I fell in love with crepes when I traveled to France and they are a special treat. The blackberry sauce is beautiful and sounds amazing alongside the citrus flavors!
Crepes are a special treat indeed. Thank you!
That old lady was just jealous! lol The flavours you’ve put together are fantastic. I don’t think I can wait til after dinner for these. ha
I think so too! Thank you so much!
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.
Thank you so much, dear April.
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!
Blackberry jam goes on anything! Especially lemony things. Thank you so much, Mimi!
We love crepes, the add of lemon cream cheese filling will take these crepes to the next level.
Thank you!
The crepes looks absolutely gorgeous…the lemon cream cheese and BlackBerry jam sounds fabulous…love to ty this and bookmarking
Thank you so much, Lathiya!
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!
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!