Ingredients

Crepe Filling:
· 2 cups lingonberry jam
· 4 tablespoons cream cheese, softened
· 2 tablespoons sliced mint

Batter:
· 1/2 cup all-purpose flour
· 1/2 teaspoon salt
· 2 teaspoons sugar
· 1 teaspoon vanilla extract
· 1/2 cup milk
· 1 tablespoon melted butter
· 2 eggs
· 2 tablespoons freshly chopped mint leaves
· Cooking spray

Fresh Whipped Cream:
· 1 cup heavy whipping cream
· 1/4 cup granulated sugar
· 1 teaspoon lemon extract
· 1/2 teaspoon lemon zest

Directions

For the filling:

In a small bowl, mix together jam and cream cheese until well incorporated. Set aside.
For the batter:
Add all batter ingredients to a blender and blend well.

For the whipped cream:

Using a hand mixer, blend ingredients together until soft peaks form. Refrigerate until serving.
Spray a nonstick crepe pan with cooking spray and place over medium-high heat. Add 2-ounces crepe batter and rotate pan until batter adheres to the sides. Allow to cook for 1 minute. Once slight bubbles start to form on the crepe, flip with a rubber spatula. Remove from the pan, place on a platter and repeat with remaining batter. Set aside.
Place approximately 3 tablespoons jam mixture in center of a crepe and roll tightly. Repeat until all the crepes are filled and rolled. Serve on a large platter or individual plates with whipped cream alongside, if desired