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Prep Time: 14 Minutes Cook Time: 3 Minutes |
Ready In: 17 Minutes Servings: 1 |
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Ingredients:
1 envelope unflavored gelatin |
1/4 teaspoon grated lemon rind |
1/4 cup fresh lemon juice |
1/2 cup whipping cream |
1/2 cup white chocolate morsels |
1 (3-ounce) package cream cheese, cubed |
1/4 cup honey |
1/2 cup sour cream |
8 (9-inch) refrigerated ready-to-use crêpes |
garnishes: fresh mint leaves, fresh raspberries, fresh blueberries |
Directions:
1. Sprinkle gelatin over lemon rind and lemon juice in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (about 2 minutes). Add cream and next 3 ingredients. Cook, stirring constantly, over low heat until smooth. Remove from heat; stir in sour cream and lemon rind. Cool completely; chill thoroughly.
2. Spoon mousse mixture in center of crêpes. Fold crêpes in half, then in half again to form a triangular shape. Place 2 filled crêpes on each of 4 individual serving plates. Spoon warm Lemon Sauce over crêpes, and garnish, if desired.
3. *For testing purposes only, we used Melissa's crêpes.
4. Tip: Be sure to grate the rind from the lemons first before squeezing the juice. Grate rind and squeeze juice for the mouse and Lemon Sauce all at once to save time.
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