ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lemon-Mint Mousse Crêpes

Prep time 14 mins
Cook time 3 mins
Other time 2 hrs
Yield Makes 4 servings

Ingredients

  • 1 envelope unflavored gelatin
  • 1/4 teaspoon grated lemon rind
  • 1/4 cup fresh lemon juice
  • 1/2 cup whipping cream
  • 1/2 cup white chocolate morsels
  • 1 (3-ounce) package cream cheese, cubed
  • 1/4 cup honey
  • 1/2 cup sour cream
  • 8 (9-inch) refrigerated ready-to-use crêpes*
  • Lemon Sauce
  • Garnishes: fresh mint leaves, fresh raspberries, fresh blueberries

How to Make It

  1. Sprinkle gelatin over lemon rind and lemon juice in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (about 2 minutes). Add cream and next 3 ingredients. Cook, stirring constantly, over low heat until smooth. Remove from heat; stir in sour cream and lemon rind. Cool completely; chill thoroughly.

  2. Spoon mousse mixture in center of crêpes. Fold crêpes in half, then in half again to form a triangular shape. Place 2 filled crêpes on each of 4 individual serving plates. Spoon warm Lemon Sauce over crêpes, and garnish, if desired.

  3. *For testing purposes only, we used Melissa's crêpes.

  4. Tip: Be sure to grate the rind from the lemons first before squeezing the juice. Grate rind and squeeze juice for the mouse and Lemon Sauce all at once to save time.

Southern Living Cook-Off Cookbook