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Everyone knows that the best part of a crepe is what is inside. This easy cream cheese mousse crepe filling is the perfect thing to fill your crepe with.
Why You’ll Love This Recipe
Everyone knows that the best part of enjoying crepes is the yumminess inside. Your favorite ingredients all folded up in a thin French pancake. Cre[es can be filled with both savory and sweet ingredients. My favorite is of course the sweet kind.
I have two recipes for crepe filling that are always a huge hit. The first is a cream cheese mouse filling and the second is a white chocolae mousse. Both are perfect for your sweet crepes.
Cream Cheese Mousse Ingredients
- Cream Cheese
- Sugar
- Heavy Whipping Cream
- Sour Cream or Greek Yogurt
- Vanilla Extract
How to Make Cream Cheese Filling
- Melt cream cheese and sugar together. Do this over a medium low heat in a small saucepan, don’t let the mixture come to a boil. Low and slow is the key.
- Allow this mixture to cool before adding in the rest of the ingredients. If you need to hurry up the process, put it in the refrigerator.
- Beat together the 1 cup cream with the yogurt or sour cream, add remaining 1/4 cup sugar and vanilla in your mixer until medium peaks form. Don’t over beat and turn it into butter! You can find my tips for making whipped cream here.
- Fold the two mixtures together. Don’t over mix this, gently fold them together. You want it light and fluffy.
- Refrigerate until read to use.
Serve With:
In addition to these two delicious filling recipes, I love to serve crepes with:
- Whipped Cream
- Nutella
- Lemon Curd
- Maple Syrup
- Fresh Berries
White Chocolate Mousse Ingredients
- Milk, 2% or whole milk
- Sugar
- Cornstarch
- Egg Yolk
- Vanilla Extract
- Butter
- White Chocolate, use a good quality white chocolate bar.
- Gelatin, plain gelatin
- Heavy Cream
- Powdered Sugar
How to Make White Chocolate Crepe Filling
- Combine milk, cornstarch, sugar and egg yolk in a medium sauce pan.
- Cook over medium low heat, stir constantly. Do not let it boil. It will thicken up as it cooks.
- Remove from heat and add in vanilla, butter and white chocolate. Stir until chocolate is melted.
- Cover mixture with plastic and chill for 3-4 hours or overnight.
- Combine gelatin and water in a small bowl. Let it stand for five minutes, then microwave for 10 seconds to liquefy it. Cool to room temperature.
- Combine heavy cream, powdered sugar and vanilla in a medium bowl. Beat until it thickens. Gradually add in cooled gelatin mixture and beat until medium peaks form.
- Fold the whipped cream mixture into the white chocolate mixture.
- Cover and chill for one hour.
Frequently Asked Questions
Can I make crepe filling ahead of time?
It can easily be made the day before. Just keep them refrigerated until ready to use. I recommend making them the night before so they have a chance to thoroughly chill and set up.
What are good savory crepe fillings?
Savory crepes can be filled with many delicious items. Some of my favorite are meats, like ham and chicken, any cheese that melts well, and veggies such as spianch, mushrooms, and tomatoes.
Check out these other recipes:
Be sure and follow me over on YouTube for weekly cooking demos.
Crepe Filling
Ingredients
Cream Cheese Mousse
- 1 1/2 cup heavy cream divided
- 4 oz. cream cheese cut into 1 inch chunks
- 3/4 cup sugar divided
- 1/3 cup sour cream or Greek yogurt
- 1 tsp vanilla extract
White Chocolate Mousse
- 1 c milk 2% or whole
- 1/3 c sugar
- 2 Tbsp cornstarch
- 1 egg yolk
- 2 tsp vanilla extract divided
- 1 Tbsp butter
- 4 oz white chocolate chopped
- 1/2 tsp gelatin
- 1 Tbsp cold water
- 1 cup heavy cream
- 2 Tbsp powdered sugar
Instructions
Cream Cheese Mousse
- In a small pan heat together 1/2 cup of cream, cream cheese, and 1/2 C sugar over medium heat Stir frequently until the cream cheese is melted and mixture is smooth
- Put into a bowl and allow to cool to room temperature
- In your mixer, beat the 1 cup cream with the yogurt or sour cream, add remaining 1/4 cup sugar and vanilla until medium peaks form
- Fold the two mixtures together.
- Cover and refrigerate until ready to serve
White Chocolate Mousse
- In a medium sauce pan combine milk, cornstarch, sugar and egg yolk.
- Mix together and cook over medium low heat. Stir constantly and don't let it boil. It will thicken up.
- Remove from heat and add in vanilla, butter and white chocolate. Stir until chocolate is melted.
- Cover with plastic and chill for 3-4 hours or overnight.
- In a small bowl combine gelatin and water. Let it stand for five minutes, then microwave for 10 seconds to liquefy it. Cool to room temperature.
- In a medium bowl, combine heavy cream, powdered sugar and vanilla. Beat until it thickens.
- Gradually add in cooled gelatin mixture and beat until medium peaks form.
- Fold the whipped cream mixture into the white chocolate mixture.
- Cover and chill for one hour.
Tips & Notes:
Nutrition Facts:
Cara says
Just wondering how you cooked the crepes? Were you able to cook them before hand and keep in the refrigerator? Considering doing this, but curious as to how you made the crepes because it seems like a lot of work to cook them at the party 🙂 Thanks!!
Leigh Anne says
You can definitely cook them up the day before and just refrigerate them. Be sure to put a piece of wax paper in between each one so they don’t stick together. I just bring them to room temperature before we use them. They are really quit easy and fast to make.
Hannah S says
What a fabulous shower idea! I’ve only thought of yogurt parfaits or typical brunch foods. But this is simple and elegant. Thanks for sharing. Love the shabby fabric garland as well.
Denise says
I love your table setting with all the cute card stands. Could you recommend where to buy something like that? This crepe bar is simply amazing!
Leigh Anne says
Denise, I found them various places – ebay, Goodwill, Dollar Store and craft stores. Just keep your eyes open for them as you are shopping around. I just grab them when I see them!
Mary Kathryn says
Years ago when I was at BYU my sister worked at a crepe store called European Connections… I don’t think they are around anymore. They had some amazing concoctions like just brown sugar…. an ice cream crepe, nutella, and the sandwich ones were amazing. I am really trying to figure out an excuse to make some crepes of my own.
Jeanette says
Everything looks so delicious! By the way, made your Fruit Tart last night for friends and EVERYONE loved it! Thanks!