French Vanilla Crepes with White Chocolate Strawberry Mousse
Don't bother going to a restaurant for a fancy breakfast! You can make these delicious crepes at home using common food storage ingredients.
- 1 1⁄2 c thrive instant milk, prepared
- 3 T thrive whole egg powder, reconstituted
- 2 T vanilla extract
- 1 1⁄2 c thrive white flour
- 5 T thrive white sugar, divided
- 1⁄2 t thrive iodized salt
- 5 T melted butter
- 1 1⁄2 c thrive freeze dried strawberries, plus rehydrating liquid (water, juice, etc.)
- 1 3⁄4 c heavy whipping cream
- 6 oz white chocolate, chopped
*In a large bowl, mix together the milk, eggs, and vanilla. Stir in the flour, 2 T sugar, salt, and melted butter until well-blended.
*Heat a sauté or crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray.
*Pour about 1/4 c of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over, and cook until lightly-browned on the other side and edges are golden. Repeat with remaining batter.
*To make mousse, reconstitute freeze dried strawberries for 5-7 minutes in enough hot liquid to cover. Strain mixture into a small bowl. Sweeten by adding remaining sugar, then stir until sugar dissolves. Process in a blender or food processor until sauce runs smooth. Makes 1 c of sauce.
*In a heavy saucepan on low heat, warm 1/4 c heavy cream with white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 2 T of strawberry sauce, then transfer to a large bowl.
*In a medium bowl, whip remaining cream into soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
*Layer mousse into crepes, and serve with the sauce.
You can also fill crepes with your favorite fruit, cream, caramel, ice cream, or cheese to serve.