Mousse Filled Crepes
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This week is going to be “Treat Week”. I have a good backlog of dessert recipes that I need to share. I know a lot of you would 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, I used several recipes 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 a chocolate mousse recipe, I have posted it HERE! Tomorrow, I’ll share another way to serve them. You can also use the same mousse recipe below and 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 many crepe recipes do not call for flipping the crepe, but that’s what this recipe calls for. 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.
Ingredients to Make Mousse-Filled Crepes
- LARGE EGGS
- WHOLE MILK
- ALL PURPOSE FLOUR
- SHORTENING
- INSTANT PUDDING MIX (ANY FLAVOR YOU LIKE; I USED CHEESECAKE AND CHOCOLATE)
- COLD MILK
- COOL WHIP
How to Make Mousse-Filled Crepes
Prepare the Crepe Batter:
In a bowl, beat the eggs until they are light and frothy. Add the milk and flour to the eggs and whisk until the batter is smooth and well combined.
Heat a small (about 8-inch) Teflon skillet or crepe pan over medium heat. Add a small dab of shortening to the pan and let it melt.
Pour or ladle a scant 1/4 cup of batter into the pan. Lift and tilt the pan to spread the batter evenly into a circular shape. When the batter looks dull and dry, flip the crepe over with a silicone spatula. Cook for about 30 seconds or until light brown spots appear. Repeat with the remaining batter. This recipe makes 12-14 crepes.
Prepare the Mousse Filling:
Blend the pudding according to the package instructions, but use only 1 1/2 cups of milk. Fold in whipped topping until well combined. Chill in the fridge. This will yield about 2 2/3 cups of mousse.
Serve the Crepes:
Roll or fold the crepes and serve them with your choice of fresh berries/fruit and mousse filling. For an extra indulgence, add a dollop of sweetened whipped cream or Cool Whip on top.
Frequently Asked Questions
Can I make the crepes ahead of time?
Yes, you can make the crepes ahead of time. Stack them with parchment paper or wax paper between each crepe and store them in an airtight container or cover them with plastic wrap in the fridge for up to 2 days. Then, serve with the fillings.
Can I freeze crepes?
Yes, unfilled crepes can be frozen. Place a piece of parchment paper between each crepe and store them in a freezer-safe bag for up to 2 months. Thaw in the refrigerator and reheat before serving.
Do I need to let the batter rest before cooking?
It’s recommended to let the batter rest for at least 30 minutes. This allows the flour to hydrate fully and the gluten to relax, resulting in more tender crepes. However, it isn’t a necessary step.
Can I make this mousse ahead of time?
Yes, you can make the mousse ahead of time. Store it in an airtight container in the refrigerator for up to 24 hours. If needed, give it a gentle stir before serving.
Can I use homemade whipped cream instead of store-bought whipped topping?
Yes, you can use homemade whipped cream. To make it, beat 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form, then fold it into the pudding mixture.
How can I make the mousse lighter or lower in calories?
To make the mousse lighter, use sugar-free pudding mix, skim milk, and light or sugar-free whipped topping.
FOR MORE RECIPES LIKE THIS, TRY:
- Chocolate Mousse-Filled Cream Puffs
- Chocolate and Vanilla Crepes
- Creamy Strawberry Crepes
- Pumpkin Crepes with Cheesecake Filling
Mousse Filled Crepes
Real Mom Kitchen
Equipment
Ingredients
Crepes
- 2 eggs
- 1 ¼ cup milk
- ¾ cup flour
- shortening
Mousse in a Minute
- 1 small pkg instant pudding any flavor you like, I used cheesecake and chocolate
- 1 ½ cups cold milk
- 1 cup Cool Whip
Instructions
- 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 fresh fruit and mousse. You can also fill with syrup, jelly, 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.
Nutrition
