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Lemon-Mint Mousse Crêpes

Lemon-Mint Mousse Crêpes

Oxmoor House JULY 2004

  • Yield: Makes 4 servings
  • Cook time: 3 Minutes
  • Prep time: 14 Minutes
  • Other: 2 Hours

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

Preparation

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.

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.

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

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.

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Lemon-Mint Mousse Crêpes Recipe

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