Lemon Mousse Filled Crepe Cups with Berries

3 lemen mousse with berries in crepe bowls

5 from 8 votes

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.

Prep Time20

Cook Time3

Chill time of lemon mousse1

Total Time1 23

Course: Dessert

Cuisine: American

Keyword: crepe bowls, crepe cups, fresh fruit, lemon mousse, lemon mousse filled crepe cups with berries

Servings: crepe cups

Calories: 1082kcal

Equipment

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

Ingredients

For the Lemon Mousse

2 teaspoons fresh lemon zest (from lemon)
¼ cup fresh lemon juice (from about 1 -2 lemons)
½ cup heavy whipping cream
1 8 ounce package cream cheese, softened
⅔ cup sweetened condensed milk

For the Crepe Cups

2 packages Ready to Eat Crepes from Melissa's Produce
nonstick spray

Toppings

fresh berries such as strawberries, raspberries, blueberries, and blackberries.
lemon zest, optional for garnish
Melissa's Dessert Sauces, optional

Instructions

To make lemon mousse

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.
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.
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.

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.

To assemble the crepe cups

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.

Nutrition