Crepes with Lemon Cream Cheese and Blackberry Jam; Buttery comforting crêpes, 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.
What's the difference between crepes and pancakes?
Pancakes as we call them in Norway, however, crêpes 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. Crêpes 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.
And speaking of Scandinavian ways to eat brunch dishes, why don't you try Norwegian heart waffles too? SO good with strawberry jam and sour cream.
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 used 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 Crêpes
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 a 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. 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 tablespoon water. Pour the cornstarch into the blackberries, and continue to cook until it has thickened.
Remember to stir a bit to smash the blackberries lightly. When you've got the desired consistency, remove it 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 on 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 in my experience, the first crepe never turns out great. You just need to find that sweet spot on your stove.
So unless you're a super duper crêpe 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, sprinkle 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!
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