Cut the baguette into slices and toast, then place on a plate. Cut the camembert into about 1 cm (approximately 1/2 inch) thick slices and arrange on a plate. Whisk the egg and cream with the breadcrumbs. Cut the butter into small pieces and place them on small plates. Pour the lingonberry jam into a serving bowl. Brush the raclette pan with a little oil. Place the cheese slices on the pan and cover with the egg batter. Top with pieces of butter and cook until golden brown in a preheated raclette. Serve with crusty baguette and lingonberry jam.