Time: 18 min.
Complexity: easily
Servings: 6

A step-by-step recipe with photos for pancakes with cream cheese and lingonberry jam.

Ingredients:

Filling

• 2 cups lingonberry jam
• 4 tbsp. cottage cheese, softened
• 2 tablespoons chopped mint

Pancake dough

• 0.5 cups flour
• 0.5 tsp salt
• 2 teaspoons of sugar
• 1 tsp vanilla extract
• 0.5 cups of milk
• 1 tbsp. l. ghee
• 2 eggs
• 2 tbsp chopped mint leaves
• Cooking spray

Fresh whipped cream

• 1 cup heavy whipping cream
• 1/4 cup granulated sugar
• 1 teaspoon lemon extract
• 0.5 tsp lemon zest

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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curd cheese, mint, flour, sugar, vanilla extract, milk, butter, eggs, cream, lemon essence, lemon zest

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Preparation:

Step 1
• Prepare the dough:
  
  Add all dough ingredients to a blender and blend until smooth.
Step 2
• Make the filling:
  
  In a small bowl, thoroughly mix the jam and cream cheese.
Step 3
• Whipped cream:
  
  Using a hand mixer, mix the ingredients until fluffy. Chill before serving.
Step 4
• Spray a nonstick skillet with cooking spray and place over medium-high heat. Pour a small amount of batter into the pan and swirl the pan until it completely coats the bottom. Cook for 1 minute, and once small bubbles form on the pancake, flip it over with a rubber spatula. Remove from the pan to a plate and repeat with the remaining batter.
Step 5
• Place about 3 tablespoons of filling in the center of the crepe and roll it tightly. Repeat with the remaining crepes. Serve the crepes on a large platter or individual plates, garnished with whipped cream.

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