Red Velvet Crepes is what I’m sharing with you today. Here is a recipe for a delicious and decadent Red Velvet Crepes, because let’s face it – who does not like to eat a little decadent now and then! Just think – the perfect breakfast in bed for your special someone!
If you’ve never made crepes before, you’ll find out that crepes aren’t as hard as you think. The trick is to not use very much batter – you want crepes that are really thin. These red velvet crepes aren’t super sweet on their own, but once you fill them with the cream cheese filling and top them with a chocolate drizzle, they have the perfect amount of sweetness.
Red Velvet Crepes
Prep Time: 10 Minutes
Cook Time: 5 Minutes
Assemble Time: 5 Minutes
Total Time: 20 Minutes
Red velvet crepes are made from scratch and then filled with a simple cheesecake filling. A chocolate drizzle finishes it for a decadent finish.
Serves: 6 servings
- 1½ Cups Flour
- 1 tsp. Baking Powder
- ½ tsp. Baking Soda
- ¼ tsp. Salt
- 1½ tbsp.. Sifted Cocoa Powder
- 2 Cups Buttermilk
- 1¼ Cups Milk
- 1 Large Egg
- 1 tsp. Vanilla Extract
- 3 tbsp. Sugar
- 2 tbsp. Red Food Coloring
- 2 tbsp. Butter – Melted
Cream Cheese Filling
- 8 oz. Cream Cheese – Room Temperature
- ¼ Cup Powdered Sugar
- 1 tbsp. Milk
- 2 oz. Chocolate Chips
- 2½ tbsp. Cream
Make the Cream Cheese Filling
In a bowl, beat the cream cheese until smooth. Beat in the powdered sugar and the milk
Make the Chocolate Drizzle
Place the chocolate chips in a bowl. In a separate bowl, heat the cream in the microwave until boiling. Pour over the chocolate chips and let sit for a couple of mintues. Stir together until the chocolate is completely melted and smooth.
Assemble the crepes
Fill each crepe with a bit of the cream cheese mixture. Roll up, sift powdered sugar on top, and then drizzle on chocolate. Enjoy!
Make the Crepes
- In a large bowl, combine the flour, baking powder, and baking soda, salt and cocoa powder. Mix well; set aside.
- In another large bowl, combine the buttermilk, milk, egg, vanilla, and sugar, red food coloring and melted butter. Whisk until smooth.
- Combine the dry ingredients with the wet ingredients. Stir until smooth.
- Heat an 8-inch nonstick skillet over medium heat. When the skillet is hot, ladle a small amount of the batter into the pan. I found for my pan, the perfect amount was just under ¼ cup of batter. Lifting the pan off of the heat, swirl the batter around the bottom of the pan, coating the whole bottom of the pan. You want it to be as thin as possible, while coating the whole pan. Return to the heat and cook until the batter has lost its shine, then flip and cook on the opposite side.
- Remove from the pan and keep warm in an oven set to 200°F. Repeat with the remaining batter.
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Bon Appetit – Mon Ami