Servings: 6

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Triple Strawberry Mousse Crepes


4 cups (2 pints) fresh strawberries, hulled and sliced
1 envelope unflavored gelatin
3 tablespoons sugar
1/2 teaspoon lemon juice
1 cup heavy cream, whipped to stiff peak
1 to 2 tablespoons Amaretto, Kirsch, or Grand Marnier liqueur
1 to 2 tablespoons strawberry jam
6 Frieda’s French Style Crepes
Fresh mint leaves (for garnish)


Hull and slice berries; reserve 1 cup for filling crepes.

In a blender or food processor, puree 3 cups of sliced strawberries, reserving 1 cup for crepe assembly. Pour out 2/3 cup of puree into a medium saucepan, and set aside.  Add strawberry jam to the remaining puree and blend until smooth. Cover and chill until serving time.

To the puree in the saucepan, add gelatin, sugar, and lemon juice. Cook and stir over medium low heat for 5 minutes, or until gelatin is dissolved. Remove from heat; transfer to a shallow 1-quart bowl. Cover and chill about 20 to 30 minutes, or until mixture begins to thicken. Gently fold in whipped cream and desired liqueur until combined. Cover and chill strawberry mousse 15 minutes, or until serving time.

To assemble crepes, open one crepe on a dessert plate; spoon 1/6 of the strawberry mousse over crepe. Top with a spoonful of fresh berries. Fold crepe over fruit and mousse; spoon some of the strawberry sauce over. Garnish with fresh mint and more sliced berries.