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By: Leigh Anne Wilkes
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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:
- Easy Crepe Recipe
- Blueberry Compote
- Lemon Curd
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4.78 from 9 votes
Crepe Filling
Recipe From: Leigh Anne Wilkes
Two delicious crepe fillings, Cream Cheese Mousse and White Chocolate Mousse are both easy and delicious. And both are the perfect thing to fill your sweet crepe with.
serves: 32 servings (2 Tbs)
Prep:10 minutes minutes
Cook:20 minutes minutes
0 minutes minutes
Total:30 minutes minutes
Rate Recipe
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:
Cream Cheese Mouse Recipe makes 2 cups
White Chocolate Mousse Recipe makes 3 cups
Both crepe filling can easily be made the day before. Keep refrigerated until ready to use. I recommend making the filling the night before so that it has a chance to thoroughly chill and set up.
Nutrition Facts:
Calories: 138kcal (7%) Carbohydrates: 11g (4%) Protein: 1g (2%) Fat: 10g (15%) Saturated Fat: 6g (38%) Polyunsaturated Fat: 0.4g Monounsaturated Fat: 3g Trans Fat: 0.01g Cholesterol: 29mg (10%) Sodium: 26mg (1%) Potassium: 48mg (1%) Fiber: 0.01g Sugar: 11g (12%) Vitamin A: 360IU (7%) Vitamin C: 0.2mg Calcium: 35mg (4%) Iron: 0.04mg
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Breakfast, Brunch, Dessert
Cuisine:French
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Reader Interactions
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Rhonda Mercer says
I really like this recipe. It’s nice and light and it was a hit. The cream cheese wasn’t super upfront so if you’re looking for that you could maybe add a little more cream cheese. But I think it was great the way it was.
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Rose says
Hi Leigh Anne, I would love to make this White Chocolate Mousse Crepe Filling However, step 4 (gelatin and water) I’m not seeing what was done with this.
Reply
Leigh Anne Wilkes says
I just updated the recipe to add that in – sorry it was left out!
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Rose says
Thank You.
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Melissa says
So awhile ago I found your blog and helped put on an adorable bridal shower with your yummy recipes. We are putting on another party soon and I’ve had requests to make the white chocolate mousse filling. I’m not seeing it on the website anymore. Do you still have the recipe? Am I missing it?
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Leigh Anne says
Melissa, Somehow my blog ate the recipe! I’m not sure what happened to it. I need to recreate the recipe because the only copy I had of it was on the blog! So sorry
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