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Mousse Filled Crepes |

Mousse Filled Crepes

  • Author: Laura




  • 2 eggs
  • 1 1/4 cup milk
  • 3/4 cup flour
  • shortening

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


  1. Beat eggs until light. Add milk and flour and mix until smooth.
  2. 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).
  3. 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.
  4. For the mousse – Mix pudding as directed on package using 1 1/2 cups milk. Fold in whipped topping. Makes 2 2/3 cups.
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