4 to 6 servings, 2 crepes per serving


  • Crepes (see note)
  • about 16 to 18 crepes
  • 1½ cups sifted flour
  • 3 tablespoons sugar
  •   or the equivalent of 3 tablespoons sugar in granulated sugar substitute
  • Pinch of salt
  • 4 eggs
  • 1¼ cups milk
  • ¾ cup half-and-half
  • 2 tablespoons brandy (optional)
  • Melted butter or margarine as desired


Sinful Mocha Mousse or Fresh Strawberry Mousse

About 2 to 3 cups firm ripe fresh strawberries, hulled, stems removed, and sliced (with strawberry mousse)

  • Few drops balsamic vinegar (optional)
  • 1to 2 tablespoons brandy or as desired (optional)
  • Sugar or granulated sugar substitute to taste

  • Grated semi-sweet chocolate (with mocha mousse)
  • Sprigs of fresh mint for garnish (optional)


Prepare crepes.  Sift together the first 3 ingredients.  Beat eggs until very light.  Stir in milk, half-and-half, and dry ingredients.  Add brandy and beat until smooth.  To make crepes, preheat and lightly grease a 5 or 6-inch crepe or omelet pan or skillet.  Pour in 2 to 3 tablespoons of batter all at once.  Tilt pan quickly and rotate to distribute batter evenly over surface.  Cook the crepe quickly on both sides.  Remove crepe from pan and brush lightly with melted butter.  Repeat until all batter is used.  Stack crepes, separating each with a sheet of wax paper. 

If using berries, prepare berries and place in a medium bowl; add desired amount of sugar to taste, mixing gently.  May add a few drops balsamic vinegar or brandy as desired.  Allow berries to stand for about 10 minutes at room temperature. 

Spoon about ¼ to ½ cup desired mousse onto the center of each crepe; fold over crepe envelope-style.  Arrange two mousse-filled crepes, seam-side-down, on each dessert plate.  Spoon strawberries over each strawberry mousse-filled crepe.  May garnish each crepe with a sprig of fresh mint, if desired.  Serve immediately.   Sprinkle top of mocha filled mousse with grated semi-sweet chocolate.

Note: Crepes are time-consuming to prepare.  The above recipe can be made in advance; place a sheet of plastic wrap or aluminum foil between each crepe.  The crepes may be frozen.  To reheat, drop thawed crepes, one at a time, into a lightly buttered pan.  Cook over moderate heat until warm, turning once.

Variation: Garnish each crepe with a dollop of sweetened flavored whipped cream or other whipped topping of choice.


 Sinful Mocha Mousse

enough for crepes

  • 4 to 4½ ounces bittersweet or semi-sweet chocolate
  • 1 jumbo egg or 1 medium to large egg plus 1 egg white,
  •   or the equivalent in egg substitute of 1½ eggs, IE Egg Beaters
  • 6 tablespoons butter or margarine, at room temperature
  • ¾ cup sugar or the equivalent of ¾ cup sugar in granulated sugar substitute (see note)
  • ¼ to 1/3  cup very strong brewed coffee or Kaluha or other coffee liqueur, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup chilled heavy cream, whipped,
  •   or 2 cups thawed frozen non-dairy whipped topping
  •   or 2 cups reduced-fat or no-fat non-dairy whipped topping (see note)


In the top of a double boiler, melt chocolate pieces over very hot, but not simmering or boiling, water; stir a small amount of melted chocolate into beaten egg(s).  Gradually stir egg mixture into remaining melted chocolate; continue to heat over very hot water for 2 minutes to cook eggs.  Cool slightly. 

In a medium bowl, cream butter thoroughly; gradually add sugar, beating until light and fluffy.  Beat in desired liqueur and/or flavoring.  Fold in chocolate/egg mixture and whipped cream or whipped topping of choice, blending gently but well.  Spoon into baked prepared tart shells.  Loosely cover and chill in the refrigerator until firm.  Garnish with additional sweetened flavored whipped cream or whipped topping of choice, fresh raspberries, bittersweet or semi-sweet chocolate curls, and sprigs of mint, if desired

Note: If using whipped topping in the mousse, reduce sugar to ¼ cup as whipped topping is already sweetened.    


Fresh Strawberry Mousse

enough for crepes

  • 1 pint (about 1½ cups mashed) ripe strawberries, hulled, cleaned, and dried,
  • 1 (3-ounce) package strawberry gelatin or artificially sweetened strawberry gelatin
  • 1 cup boiling water
  • ¼ cup sugar or granulated sugar substitute to equal ¼ cup sugar
  • ½ tablespoon lemon juice
  • Pinch of salt
  • 1 cup heavy cream, chilled, or 2 cups thawed frozen non-dairy whipped topping of choice


Slice strawberries and then coarsely mash with a potato masher.  Or, coarsely mash raspberries.  Set either aside.  In a small bowl, dissolve gelatin in boiling water.  In a large bowl, combine strawberries or raspberries, lemon juice, sugar, and salt.  Add dissolved gelatin, mixing well. 

Chill in the refrigerator until mixture is the consistency of unbeaten egg whites.  In a chilled small bowl, beat cream with chilled beaters until stiff peaks are formed (do not beat non-dairy whipped topping, if used).  Fold whipped cream or whipped topping into chilled gelatin mixture. 

Chill in the refrigerator until mousse is set. Just before serving, spoon chilled mousse into baked commercial or homemade pastry tart shells.  Garnish each serving with additional sweetened flavored whipped cream or whipped topping of choice, if desired, a whole strawberry or  whole raspberries, and a sprig of mint, if desired.

Note: Mousse prepared with commercial frozen non-dairy whipped topping will be slightly sweeter than mousse prepared with whipped cream.  May omit ¼ cup of sugar from mousse prepared with commercial whipped topping, if desired. It will also be slightly more stiff in consistency.

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