Sweet Lingonberry Crepes with Cream Filling

Crepes are one of my all-time favorite indulgences. Ever since I had my first one in fourth grade made by my favorite teacher in French class, I’ve been hooked. The great thing about them is that they can be oh-so sweet and bursting with Nutella, sugar, and fruits, or they can be excessively savory with creamy French cheeses and sliced meats. When Try the World surprised us with their most recent subscription box featuring Sweden that offers mouth-watering goodies like Elderflower Saft Syrup and Lingonberry Preserves, I knew instantly what I wanted to make. If you’re interested in learning more about Try the World, here is the link to our introductory blog post or check out their website and use our discount code “bonvoyage” for 15% off!

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Crepe Recipe (adapted from here)


  • 2 cups flour
  • 4 eggs
  • 1 cup milk
  • 1 cup water
  • ½ teaspoon salt
  • 4 tablespoon butter, melted
  • 2 tablespoons sugar
  • 1 tablespoon brown sugar
  • 1 teaspoon of vanilla extract


  1. In a large mixing bowl, whisk flour and eggs (texture of dough will be a bit tough and sticky). Slowly add milk and water stirring until smooth. Add salt, butter, sugar, and extract and continue beating until smooth.
  2. Heat and oil pan to medium high temperature. Pour about ¼ cup of batter into pan and tilt the pan to swirl in a circular motion so that the batter coats the surface evenly in a circle that covers the whole frying pan.
  3. Cook crepe for about 1 to 2 minutes until the bottom is light brown. Loosen with a spatula, and turn crepe over and cook its other side for about 1 minute.
  4. Remove from the crepe from heat and onto a plate and spread cream filling (see below) in the middle and roll crepe and top with Lingonberry Preserves or other sweet jams, fruit, chocolate, powdered sugar or even whipped cream! This recipe makes a of crepes (around 20) so repeat, repeat, repeat, and eat, eat, eat!

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Cream Cheese Filling with Elderflower Saft (adapted from here)

  1. 1 (8 ounce) package Cream Cheese
  2. 1/3 cup Sugar
  3. 2 tablespoons of Elderflower Saft
  4. 1 teaspoon Vanilla Extract
  5. 1 teaspoon of lemon juice (optional)

Combine all ingredients into a mixing bowl.  Using a hand mixer blend together until light and creamy.  Transfer to a bowl until ready to use.

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Since the recipe made so many crepes, I actually added dark chocolate chips and Try the World’s Holiday Box Italian Hazelnut Spread after flipping the crepe over the first time on the heat. I put the toppings on the crepe while it was still in the pan and then folded it four ways to create the traditional triangular shape!

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Bon Appetit! ❤

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