recipe: red velvet crepes

Author: Deborah Harroun

Posted by | February 01, 2012 | Celebrate, Deborah, Recipes | No Comments

Over on my blog, I’m getting ready for Valentine’s Day with my 2nd annual Red Velvet Week.  And of course, I needed a reason to eat red velvet for breakfast!

These crepes would definitely make any Valentine’s Day special.  Make them for your special someone for breakfast in bed, and get your day off on the right foot!  If you’ve never made crepes before, they are so much easier to make than you’d expect.  The trick is to not use too much batter per crepe – you want them nice and thin!  These crepes themselves aren’t overly sweet, but the cream cheese filling and chocolate topping make these the perfect sweet breakfast treat!

Red Velvet Crepes

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoons sifted cocoa powder
2 cups buttermilk
1 1/4 cups milk
1 large egg
1 teaspoon vanilla extract
3 tablespoons sugar
2 tablespoons red food coloring
2 tablespoons butter, melted

In a large bowl, combine the flour, baking powder, baking soda, salt and cocoa powder. Mix well; set aside.

In another large bowl, combine the buttermilk, milk, egg, vanilla, 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 1/4 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 it’s 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.

recipe slightly adapted from duhlicious

Cream Cheese Filling

8 ounces cream cheese, at room temperature
1/4 cup powdered sugar
1 tablespoon milk

In a bowl, beat the cream cheese until smooth. Beat in the powdered sugar and the milk.

Chocolate Drizzle

2 ounces chocolate chips
2 1/2 tablespoons cream

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!

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