EnerSmart Magazine

Recipes - Desserts

Almond Mousse Crepes with Niagara Stone Fruit

Almond Mousse Crepes with Niagara Stone Fruit

  • 3 plums, pitted and cut in segments
  • 3 apricots, pitted and cut in segments
  • 1 cup blueberries (250 mL)
  • 1/4 cup maple syrup (50 mL)

For Mousse:

  • 1/2 cup soft cream cheese (125 mL)
  • 1/3 cup sugar (75 mL)
  • 1 tsp almond extract (5 mL)
  • 2 oz white chocolate, melted (60 g)
  • 3/4 cup whipping cream, whipped (175 mL)
  • 6 store-bought crepes
  • 3 tbsp sliced almonds, toasted (45 mL)


  1. In bowl, combine fruit with maple syrup; set aside.

For mousse:

  1. Whip together cream cheese, sugar, almond extract and melted chocolate until smooth. Fold in whipped cream.
  2. Fill crepes with mousse: top with fruit and almonds.

Photograph garnished with cherries dipped in white chocolate.
Makes six servings.

Direct Energy Union Gas Napoleon Heating & Cooling Dettson

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