Servings: 4

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Blueberry Lemon Mousse Crepes


2 cups (1 pint) fresh blueberries
1/4 cup orange juice
3-4 tablespoons sugar
1 cup whipping cream, chilled
Grated zest of 1 Meyer lemon
2 tablespoons juice of Meyer Lemon
4 Frieda’s French Style Crepes, at room temperature


In a blender or food processor, process until smooth 1 cup blueberries, orange juice, and 1 to 2 tablespoons sugar, to taste. Pour sauce through a strainer and discard skins. Cover and chill ahead, if desired.

With an electric mixer, whip cream and 1 tablespoon sugar to stiff peak. Gently fold in lemon zest and juice. Chill lemon mousse for at least 15 minutes before serving.

For each serving, lay a crepe flat on a dessert plate. Spoon 1/4 lemon mousse mixture onto center of crepe and add 1/4 of remaining fresh berries. Fold crepe over filling. Top each serving with blueberry sauce.