Cardamom Cream Crepes

Ingredients

• 1.5 cups flour all-purpose
• 1 tablespoon granulated sugar 
• 0.5 teaspoon double-acting baking powder 
• 0.5 teaspoon salt 
• 2 cups milk 
• 2 tablespoons butter melted
• 0.5 teaspoon vanilla 
• 2  eggs 
• 0.8 cup whipping cream 
• 0.3 cup brown sugar packed
• 0.3 teaspoon ground cardamom 
• 0.3 cup cream sour
• 16 oz roasted cranberry sauce whole

Equipment

• bowl
• frying pan
• whisk
• hand mixer
• spatula

Directions

1. 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.
2. 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.
3. 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.
4. Spoon about 2 tablespoons cream mixture onto each crepe; roll up.
5. Place 2 crepes, seam sides down, on each plate. Top with a dollop of cream mixture and lingonberries.