Red Velvet Crepes With Cream Cheese Filling Recipes

RED VELVET CREPES WITH CREAM CHEESE FILLING

Steps:

• Combine eggs, milk, water, salt, sugar, vanilla, and 3 Tablespoons melted butter in a blender and pulse until foamy, about 30 seconds.
• Add flour and cocoa powder and pulse until smooth.
• Add the food dye at this time, if using. You will need to make the batter a little brighter than you want your final product to be.
• Refrigerate the batter for 30 minutes or overnight.
• When ready to prepare your crepes, heat 1 Tablespoon of butter in a crepe pan or other shallow frying pan. Ensure that the butter has coated the entire surface of the pan before adding 1/4 cup of crepe batter and swirling to cover the surface of the pan.
• Cook crepes one minute, flip carefully, and then cook other side for half a minute. (The edges will start to crisp and turn up slightly, but the surface won't get as bubbly as pancakes.)
• Repeat this process with remaining batter.
• To make the cream cheese filling, whisk the cream cheese filling ingredients (powdered icing sugar, cream cheese, milk and lemon juice) together, adding more or less milk to preference.
• Spoon the filling into a piping bag and pipe a straight line across each crepe before rolling.
• Garnish with chocolate sauce and leftover cream cheese filling.

RED VELVET CREPE CAKES

Steps:

• In a large bowl, combine the cake mix, milk, flour, eggs, egg yolks, butter and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For frosting, in a large bowl, beat the cream cheese, butter and salt until fluffy. Add confectioners' sugar and vanilla; beat until smooth., To assemble two crepe cakes, place one crepe on each of two cake plates. Spread each with one rounded tablespoon frosting to within 1/2 in. of edges. Repeat layers until all crepes are used. Spread remaining frosting over tops and sides of crepe cakes. Garnish with blueberries.

RED VELVET CREPES WITH RASPBERRY & SWEET CREAM CHEESE FILLING RECIPE - (4.5/5)

Steps:

• Combine 2 eggs and 1 egg yolk, milk, water, salt, sugar, vanilla extract, red food coloring and melted butter in a blender and pulse until foamy. Add flour and cocoa powder and pulse until smooth. Let the batter sit for an hour. Prepare Cream Cheese Filling by mixing all filling ingredients with mixer until well combined and smooth, set aside. After batter sits for one hour, heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook until the top loses its gloss, which should only take a minute, then flip. The bottom should be golden. Cook the other side for about 15 seconds and then slide out onto a plate. Repeat with remaining batter. Prepare crepes by spreading a one inch wide strip of raspberry preserves down center of crepe, then top with cream cheese filling. Fold each side of crepe over filling and plate. Melt Nutella in microwave for about 30 seconds and drizzle over crepes.

RED VELVET CREPES WITH CHEESECAKE FILLING

Steps:

• Add all the ingredients for the crepes, except the food coloring and nonstick spray, to a blender and blend until combined and smooth.
• Add about 3/4 teaspoon of red gel food coloring and blend until combined.
• Transfer the mixture to a glass bowl, cover with plastic wrap, and refrigerate for 30 minutes.
• Meanwhile, add the cream cheese, butter, powdered sugar, vanilla and salt to a food a bowl and mix with a spatula until smooth and combined. Fold in the chocolate chips.
• Transfer the mixture to a pastry bag and set aside on the counter so it remains room temperature.
• Uncover the crepe batter and give it a quick whisk.
• Heat an 8-inch nonstick skillet over medium heat and spray with nonstick spray.
• Scoop 1/4 cup of batter into the center of the skillet and immediately tilt and swirl pan to coat the bottom of the skillet.
• Cook for 2 minutes until the edges have dried and lifted slightly from the sides and the center is set. Flip over and cook for another 30-60 seconds. Repeat with remaining batter. You should end up with 12 crepes.
• Pipe a thick layer of the cheesecake filling on the bottom half of a crepe. Spread with an offset spatula if needed.
• Fold the top half of the crepe over to cover the cheesecake filling. Fold in half so that you get a neat triangle. Repeat with remaining crepes.
• Serve with a dust of confectioners' sugar, a drizzle of chocolate syrup, a dollop of whipped cream and some berries on the side.