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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:
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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:
Megan says
How many Crepes did one serving of the cream cheese moose serve?
Leigh Anne says
It makes a ton, I’m not sure exactly how many crepes because everyone puts a different amount in. Sorry I couldn’t be more specific.
Marie Cooper says
It looks as though according to your recipe, the white chocolate and cream cheese filling are the same filling??
Leigh Anne says
Marie, You are right – not sure what happened to the other recipe. Will work on getting it fixed. Thanks for the heads up!
Aimie Mattinson says
What did you use for a crepe recipe and do you have a crepe maker or use a pan. Great idea
Leigh Anne says
The crepe recipe can be found here: https://www.yourhomebasedmom.com/crepe-barthe-crepes/
Nikki says
Do you have a list of all your toppings somewhere? We are doing a crepe bar tomorrow for my sisters baby shower and your toppings look so creative!
Leigh Anne says
Here is another post with more details: https://www.yourhomebasedmom.com/pink-bridal-shower/
Carrie says
This cream cheese filling is amazing! Any idea how long these fillings will keep? I want to make the cream cheese and chocolate mousse in advance for this weekend, but I don’t want them to go bad. Any advice? Thanks!
Leigh Anne says
I think it would keep for at least 3-4 days in the refrigerator.