This week is going to be “Treat Week”. I have a good back log of dessert recipes that I need to share. I know a lot of you like to come here for main dish recipes and I promise that next week I’ll give you a good one. Also, I have a great crock pot recipe to share with you then. Today is several recipes that I used to make mousse filled crepes for the Mother’s Day gift I did for my mom and mother-in-law.
I gave them each a crepe kit. Each kit included crepes, fresh strawberries, chocolate mousse and cheesecake mousse. Crepes are fun and versatile. If you want the recipe for the chocolate mousse, I have previously posted HERE! Tomorrow I’ll share with you another way to serve them. Or use the same mousse recipe below, but use chocolate pudding.
The crepe recipe I have came from my mom. It’s the one she always uses. According to the recipe card I have from her, she got this recipe from the Deseret News on April 28, 1985. I know that in a lot of crepe recipes it says not to flip the crepe, but that’s what this recipe calls for and it’s the way mom does it and the way I do it. If you have never made crepes before, give it a try. It’s just like making a pancake.
- INSTANT PUDDING MIX (ANY FLAVOR YOU LIKE, I USED CHEESECAKE)
- COLD MILK
- COOL WHIP
- 2 eggs
- 1 1/4 cup milk
- 3/4 cup flour
Mousse in a Minute (The cheesecake mousse)
- 1 small pkg instant pudding (any flavor you like, I used cheesecake)
- 1 1/2 cups cold milk
- 1 cup cool whip
- Beat eggs until light. Add milk and flour and mix until smooth.
- Heat small (about 8 inch) Teflon skillet or crepe pan. Heat skillet on medium and add a dab of shortening to the pan. Pour in a scant 1/4 cup batter. Lift the pan and tilt it back and forth until batter spreads evenly in a circle. When batter looks dull and dry, with a quick flip of the wrist, flip crepe over with a spatula and cook about 30 seconds or until light brown in areas. (I use a silicone spatula to do this).
- Roll or fold crepes and serve with syrup, jelly, fresh fruit, mousse, or pie filling. Of course once filled, I like to add a dollop of sweetened whipped cream! Makes 12-14 crepes.
- For the mousse – Mix pudding as directed on package using 1 1/2 cups milk. Fold in whipped topping. Makes 2 2/3 cups.