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Mousse Filled Crepes

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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.

Mousse Filled Crepes | realmomkitchen.com

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.




Here is what you need to make the

Mousse Filled Crepes

  • EGGS
  • MILK
  • FLOUR
  • SHORTENING
  • INSTANT PUDDING MIX (ANY FLAVOR YOU LIKE, I USED CHEESECAKE)
  • COLD MILK
  • COOL WHIP
Mousse Filled Crepes | realmomkitchen.com

Mousse Filled Crepes

Real Mom Kitchen

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Ingredients
  

  • Crepes
  • 2 eggs
  • 1 ¼ cup milk
  • ¾ cup flour
  • shortening
  • Mousse in a Minute The cheesecake mousse
  • 1 small pkg instant pudding any flavor you like, I used cheesecake
  • 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 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.
Tried this recipe?Let us know how it was!

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18 Comments

  1. I’m making crepes for my 4 yr. old granddaughter for her birthday dinner. I’m certainly going to try these ones but I think I might try a dinner one and then these for dessert. Thank you for all the great crepe recipes.

  2. I’m making crepes for my 4 yr. old granddaughter for her birthday dinner. I’m certainly going to try these ones but I think I might try a dinner one and then these for dessert. Thank you for all the great crepe recipes.

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  5. Laura,
    I just made the crepes and Chocolate mousse filling last night for family night and my family ADORED IT!
    And your crepe recipe is so easy that even my teenagers can make it.
    They were so delicious.
    I love your blog and visit it everyday. Thanks for sharing your talents. It is so nice to read a blog from the same city that I live in.
    Keep up the good work.
    Robin

  6. Laura,
    I just made the crepes and Chocolate mousse filling last night for family night and my family ADORED IT!
    And your crepe recipe is so easy that even my teenagers can make it.
    They were so delicious.
    I love your blog and visit it everyday. Thanks for sharing your talents. It is so nice to read a blog from the same city that I live in.
    Keep up the good work.
    Robin