Jamocha Mousse Crepes With Rum Dessert Crepes

Total Time
50mins
Prep 25 mins
Cook 25 mins

This is a delicious and perfect ending to any meal.Company worthy, but easy to do and the crepes can be made a fews days ahead of when needed and either frozen or kept refrigerated. The filled crepes can also be filled ahead of time and kept refrigerated. Originally from a February 1979 edition of Houston Home/Garden.

Ingredients Nutrition

Directions

  1. Crepes:.
  2. In a medium bowl, beat eggs.
  3. Gradually add flour alternately with milk and water, then sugar.
  4. Beat with hand mixer, electric mixer, or whisk until smooth.
  5. Add rum and the melted butter;beat until blended.
  6. Refrigerate batter for 1 hour.
  7. Cook on upside down crepe pan or in an 8 inch traditional skillet.
  8. Filling:.
  9. In a saucepan, melt chocolate over very low heat.
  10. Add egg yolks, one at a time, beating afer each addition.
  11. Remove from heat.
  12. Blend in rum and coffee powder.
  13. Beat egg whites until frothy;gradually add sugar, beating until stiff.
  14. Stir a small amount of beaten egg whites into chocolate mixture; then fold chocolate mixture into remaining egg whites.
  15. Fill cooked and cooled crepes; fold over and chill.
  16. Serve topped with a dollop of whipped cream and grated chocolate curls.
  17. Mousse may also be poured into parfait glasses, chilled, and then topped with whipped cream and chocolate shavings.

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