Crepes with Lingonberry Jam

• 2 cups lingonberry jam
• 4 tablespoons cream cheese, softened
• 2 tablespoons sliced mint
• 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
• 1 cup heavy whipping cream
• 1/4 cup granulated sugar
• 1 teaspoon lemon extract
• 1/2 teaspoon lemon zest
• Add all batter ingredients to a blender and blend well.

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

lingonberry jam, cream cheese, mint, allpurpose, salt, sugar, vanilla, milk, butter, eggs, mint leaves, cooking spray, heavy whipping cream, granulated sugar, lemon, lemon zest, batter

Taken from www.foodnetwork.com/recipes/aaron-mccargo-jr/crepes-with-lingonberry-jam-recipe.html (may not work)