Lemon Mousse Filled Crepe Cups with Berries

Lemon Mousse Filled Crepe Cups with Berries are perfect for breakfast, brunch, or dessert. Crepe cups are easily made and filled with a homemade lemon mousse, then topped with fresh berries.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help create the week’s recipes. All opinions are mine alone.

You’re going to love these Lemon Mousse Filled Crepe Cups with Berries! While making homemade crepes isn’t hard, taking a shortcut using premade crepes meant I could make more of these easy-to-make crepe bowls to fill with a creamy homemade lemon mousse.

I love lemon anything and when I saw the already-made crepes from Melissa’s Produce, I knew lemon desserts were on the list. My lemon cooler cookies appear often as does lemon raspberry cheese ice cream. The lemon mousse is delicious and just makes sense to fill the crepe bowls with and it is perfect!

Why You’ll Love This Recipe

• The crepe cups are easy to make and everyone will love them.
• Lemon mousse is light, sweet, and tangy – the perfect combination.
• This dessert recipe is simple yet looks fancy.

#SpringSweetsWeek

It’s that time of the year again when Heather from Hezzi D’s Recipe Box hosts our annual sweet event featuring all things that remind us of Spring. We’re talking about 17 bloggers sharing over 50 recipes for cupcakes, ice cream, pies, cakes, and more!

We couldn’t have done it without our amazing sponsors! Thank you to our #SpringSweetsWeek sponsors who are helping us give away some great prizes. Thank you to Melissa’s Produce, Taylor and Colledge, and Selefina Spices for their generosity and support. We have an incredible giveaway with three amazing prizes that you should enter! Read all about the prizes and how to enter in this post (below the recipe card).

What is Lemon Mousse?

Lemon Mousse is a delicious creamy filling for many desserts and can be eaten by itself, too. It’s made with fresh lemon juice, lemon zest, cream cheese, and sweetened condensed milk. It is a no-bake recipe so it’s perfect to make in advance. If you make it the day before, take it out of the refrigerator about 30 minutes before using it to soften it up, or simply give it a few mixes with a hand mixer. Plan accordingly as the mousse needs to chill for about 45 minutes before filling the crepe cups.

If you have any lemon mousse remaining, use it in to make these delicious mousse parfaits or swap out the cheesecake filling in these cherry cheesecakes in a jar for the lemon mousse.

What are Crepe Cups?

Crepe cups are simply crepes that have been molded into muffin cups and baked for a few minutes to crispen them up to hold their shape. Each one will be different in its appearance which just adds to the uniqueness of the recipe.

I used premade crepes from Melissa’s Produce to make the crepe cups but you can also make your own. It was a definite time-saver using the already-made crepes! Fresh berries from Melissa’s Produce topped these delicious crepe cups.

Two tips to note when making crepe bowls, they are best eaten immediately after filling them. Two things can happen if you aren’t ready to serve them after making them. One, filling them too soon with the lemon mousse and leaving them to sit a bit will cause the bottom to become a bit soggy. Still good to eat though. The other thing you want to watch for is the crepe bowls can be made in advance up a couple of hours but not more than 3 hours or they will soften and not be crisp. Again, they are still delicious to eat with the mousse and fresh fruit just not crispy to hold up as a bowl.

How to Store

Filled Lemon Mousse Crepe Cups are not recommended to store as they will become soggy and not retain the crispness. The lemon mousse can be kept in an airtight container for up to 3 days in the refrigerator. The crepe bowls are best made fresh.

Alternative Way to Serve

If you prefer not to bake the crepe cups or are short on time, this method may work for you, too. Lay a crepe out and spoon a little of the lemon mousse down the center and then roll the crepe up and top with a very small dollop of mousse, fresh berries and a drizzle of dessert sauce of your choice.

🥣Equipment

• muffin pan
• medium mixing bowl
• large mixing bowl
• hand mixer
• spatula
• measuring cups and spoons
• wire rack
• lemon juicer
• lemon zester

📋Ingredients

For the Lemon Mousse

• lemon juice
• lemon zest
• heavy whipping cream, COLD
• cream cheese, softened
• sweetened condensed milk

For the Crepe Cups

• 1 package Melissa’s Ready to Eat plain crepes (9-inch)
• non-stick spray

Toppings

• Fresh diced strawberries, raspberries, blueberries, and blackberries
• lemon zest, optional
• Melissa’s Produce dessert sauces (raspberry, caramel, chocolate)

Directions

Step 1

Zest one lemon (you will need 2 teaspoons of zest) and then juice 1 – 2 lemons, depending on how big your lemons are. I used 1 lemon to get 1/4 cup of juice needed for the mousse. Set both aside.

Step 2

In a large bowl, add the COLD whipping cream and use an electric hand mixer to beat the cream until soft peaks are formed. Place the bowl in the refrigerator to keep cold.

Step 3

In a medium bowl, add the softened cream cheese, sweetened condensed milk, lemon juice, and zest. Mix until smooth and creamy. Grab the bowl of whipped cream from the refrigerator and using a rubber spatula, gently fold the whipped cream into the lemon cream cheese mixture. Chill the creamy lemon mousse for about one hour before using.

Step 5

To make the Crepe Cups: preheat the oven to 375 degrees and spray a 12 cup muffin pan with nonstick spray. Gently take a thin crepe and carefully fit it into one of the muffin cups, folding and fluffing the edges to make it fit while also pressing lightly the bottom and sides again the muffin cup. Bake for about 3-4 minutes – watch closely or they will burn faster than you think. You want them golden brown. I baked one crepe at first to see how long my oven would take. It was not long! Remove from oven and let them sit in the pan for about 5 minutes to set, then carefully remove to wire cooling rack to cool completely before filling.

Step 6

Take the lemon mousse from the refrigerator and give a few mixes with the electric hand held mixer to “fluff” the mousse. Then about a good dollop of mousse to each crepe bowl and top with fresh berries. Add lemon zest and a dessert sauce of your choice, if desired.

Printable Recipe Card

Spring Sweets Week Prize Information and Rafflecopter

Prize #1: A Tropical and Exotic Fruit Gift Basket from Melissa’s Produce.

One winner will enjoy an abundance of fruit with Melissa’s! This stunning assortment is arranged in a woven basket with cellophane wrapping and colorful ribbon. Fruit may include (depending on seasonal availability): Asian Pear, Baby Pineapple, Blood Orange, Cherimoya, Feijoas, Kiwis, Kumquats, Lychees, Mango, Papaya, Passion Fruit, Persimmons, Pomegranate, Rambutans, Specialty Bananas, Starfruit and Tamarillos.

Prize #2: A collection of Selefina Spices.

One winner will enjoy a collection of spices from Selefina Spices including: Cinnasational Spice Blend, crystalized ginger, lemon peel, Matcha food grade powder, Purple sweet potato powder, and Ground Cardamom Seeds. Selefina Spices sells an assortment of spices gathered using dedication and care with which we’ve curated their online tea collection. With our decades of experience sourcing products and establishing global connections their mission is to be able to bring you fresher, higher-quality spices and seasonings at lower prices.

Prize #3: A selection of 3 extract pastes from Taylor and Colledge.

One winner will receive a selection of extract pastes to include Almond Paste Extract, Organic Vanilla Bean Paste, and Lavender Extract Paste. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla.

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More Spring Sweets Recipes

Banana Dragon Fruit Muffins from Palatable Pastime

Berry Triple Layer Cake from In Our Spare Time

Blood Orange Crepe Suzette from A Kitchen Hoor’s Adventures

Blood Orange Crumb Muffins from Cindy’s Recipes and Writings

Blood Orange Posset from Karen’s Kitchen Stories

Holiday Fruit Salad from A Day in the Life on the Farm

Lavender Lemon Creme Brulee from The Spiffy Cookie

Lemon Blueberry Pound Cake from Art of Natural Living

Lemon Raspberry Crepe Cake from Jolene’s Recipe Journal

Meyer Lemon Almond Pound Cake from Cheesecurd In Paradise

Meyer Lemon Upside Down Cake from Hezzi-D’s Recipe Box

Split Seconds Cookies from Shockingly Delicious

Springtime Chocolate Terrarium Dessert from For the Love of Food

Sweet Crepes with Luscious Fruits from Our Good Life

Tangerine Upside Down Cake from Magical Ingredients

Tangerine Vanilla Fig Preserves from That Recipe

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Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, X or any other social channel mentioned in the #SpringSweetsWeek posts or entry.