Mousse Filled Crepes
This recipe combines the lightness of homemade crepes with the creamy richness of an easy-to-make mousse. The crepes are cooked to perfection, then filled with a smooth mousse made from instant pudding mix and whipped topping.
Servings 12 servings
Calories 82kcal
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
Serving: 1 serving | Calories: 82kcal | Carbohydrates: 10g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 37mg | Potassium: 109mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 141IU | Calcium: 81mg | Iron: 0.5mg