Lemon-Mint Mousse Crêpes

Name: Lemon-Mint Mousse Crêpes
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 crepes*; Lemon Sauce; Garnishes: fresh mint leaves, fresh raspberries, fresh blueberries

11 ingredients

4 steps

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 crepes*
Lemon Sauce
Garnishes: fresh mint leaves, fresh raspberries, fresh blueberries

Directions

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 crepes. Fold crepes in half, then in half again to form a triangular shape. Place 2 filled crepes on each of 4 individual serving plates. Spoon warm Lemon Sauce over crepes, and garnish, if desired.
3

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