Cardamom Cream Crepes Recipes

Steps:

• In medium bowl, mix flour, granulated sugar, baking powder and salt. Stir in remaining crepe ingredients. Beat with wire whisk or 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.
• In chilled small bowl, beat whipping cream, brown sugar and cardamom with electric mixer on high speed about 2 minutes or just until soft peaks form. Fold in sour cream.
• 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 lingonberries.

Steps:

• Crush cardamom seeds with the back of a heavy knife and combine, outer shells and all, with cream in a saucepan. Bring to a boil, cover and simmer for 10 minutes. In top of a double boiler whisk yolks with sugar until sugar dissolves. Cook eggs over simmering water, whisking constantly, until thickened. Remove from heat and gradually strain cream into yolks, whisking. Pour sauce back into top of double boiler and cook, stirring constantly, for 10 minutes until thickened. Temperature of sauce should not exceed 165 degrees F or it will curdle. Remove sauce from heat and continue to stir for 3 minutes to cool. Strain into a clean bowl and cool to room temperature, stirring frequently. Cover and chill.
• In food processor combine banana and sugar and puree. Scrape puree into a bowl and gently fold in whipped cream. Cover and chill 1 to 2 hours. To serve, mound mousse in centers of 4 dessert plates. Pour some cardamom sauce around and serve immediately, garnished with mint.

Steps:

• In a small saucepan, bring 1 cup of heavy cream and the cardamom to a boil. Reduce until only 1/4 cup remains. Allow to cool. Reserve. Whip the remaining 1 cup of heavy cream until stiff peaks form. Stir in the reserved mixture. Chill until ready to serve.

Steps:

• In a medium saucepan, combine the sugar, cornstarch, salt, and cinnamon.
• Whisk 3 cups of water into the dry ingredients.
• Bring to a rolling boil over medium-high heat, stirring frequently.
• Remove from heat and stir in vanilla. Sauce will thicken and turn clear as it cools. Serve warm or cool.
• Covered, the sauce will keep in the refrigerator for some time and reheats well in the microwave. Try it over pancakes or french toast, ice cream, blintzes, bread pudding, apple pie -- .

Steps:

• In a blender, combine flour, sugar, salt, sugar, milk, eggs, and butter. Puree until mixture for about 30 seconds. Allow batter sit at least 15 minutes on the counter, or refrigerate up to 1 day for later use.
• Heat a 12-inch nonstick skillet over medium heat lightly coated with butter or coconut oil.
• Add 1/3 cup batter and swirl to completely cover bottom of skillet.
• Cook until underside of crepe is golden brown, 2 to 3 minutes.
• Loosen edge of crepe with a spatula, then with your fingertips, quickly flip and cook until golden.
• Slide crepe out of skillet and place on a plate to cool slightly.
• Place Betsy's Best Gourmet Cashew Butter and apricot fruit spread on top of crepe, roll and enjoy!
• Pair the cashew butter crepes with a warm cup of your favorite free-trade coffee and your day will be off to a great start!

Steps:

• 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.
• 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.
• 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.

Steps:

• To make the pancakes, sift the flour into a bowl with a small pinch of salt and sugar and make a well in the middle. Crack the eggs into the well and whisk them into the flour. Mix the sour cream with 150ml water and pour this in too, whisking to incorporate until you have a smooth batter the consistency of double cream - add a splash more water or milk if needed. Leave to rest for 30 mins.
• For the sauce, whisk the cornflour with the orange juice until smooth. Warm it in a pan, stirring to thicken, for around 2 mins. Add the marmalade, amaretto and lemon juice and cook for a few mins more. Gradually add the butter, whisking until you have a glossy sauce.
• Stir the melted butter into the batter, then grease a non-stick pan and place over a high heat. Stir the batter, then ladle some into the pan. Swirl it around the pan and cook until it slips away from the pan when you shake it (a couple of mins). Use a spatula to flip the pancake and cook the other side until it comes away and is golden and caramelised in patches. Remove to a plate and keep warm, either covered in foil or in a low oven. Repeat with the rest of the batter until you have a pile of pancakes. Dust each one with a little caster sugar and top with the marmalade amaretto sauce. Fold into four, top with a bit more sauce, scatter over the toasted almonds and serve.