Cardamom Cream Crepes with Cranberry Compote

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Crepe Batter:

1 1/2 cups flour

1 tablespoon sugar

1/2 tsp. baking powder

1/2 tsp. salt

2 cups whole milk

2 eggs

2 tablespoons butter, melted

1/2 tsp. vanilla

Crepe Batter:

Combine dry ingredients and whisk well. Add the remaining ingredients and beat until smooth. Place in the refrigerator for at least an hour or as much as overnight. With nonstick crepe pan over medium heat, lightly brush the pan with butter. Remove pan from heat and quickly pour about 2 oz. of batter in pan and swirl pan around to cover the bottom of the pan. Place back on the heat and cook until edges just begin to look dry ; loosen edges with spatula and flip to cook other side. Place on rack to cool and continue with remaining batter.

Cardamom Cream:

1 cup heavy cream

1/4 cup brown sugar, packed

1/4 tsp. cardamom

1/3 cup sour cream

Place heavy cream , sugar, and cardamom in a bowl and beat until stiff. Fold in the sour cream. Set aside.

Cranberry Compote:

6oz. fresh or frozen cranberries

1 cup sugar

zest and juice from 1 orange

1 cinnamon stick

1/2 tsp. nutmeg

1/4 cup cranberry juice

Place all the ingredients in a sauce pan and bring to boil; reduce to simmer. Simmer until berries begin to pop. Remove from heat and allow to cool , slightly.

Assembly:

Using 2 crepes per serving, fill each crepe with a small amount of cream filling and roll or wrap up. Place 2 filled crepes on each dessert plate and drizzle cranberry compote over the top.

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