Red Velvet Crepes with Cream Cheese Filling

Red Velvet Crepes with Cream Cheese Filling

Thin cocoa crepes tinted deep red and rolled around a tangy, whipped cream cheese filling.

Total 1 hr 15 min Makes 8 crepes Calories 390/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal

Allergens

Dairy, Eggs, Wheat

These delicate crepes get their crimson color and subtle cocoa flavor from a classic red velvet batter, then wrap around a smooth, tangy cream cheese filling lightened with whipped cream. They work well for a weekend brunch or a special occasion breakfast, and can be assembled ahead and chilled until serving.

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 1/4 cups whole milk
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon red food coloring
  • 1/2 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy cream, whipped to soft peaks
  • 1 tablespoon unsalted butter, for cooking
  • 1 tablespoon powdered sugar, for dusting

Method

  1. In a medium bowl, whisk together the flour, cocoa powder, sugar, and salt.

  2. In a separate bowl, whisk the milk, eggs, melted butter, red food coloring, and vanilla extract until smooth.

  3. Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and free of lumps.

  4. Cover the batter and refrigerate for 30 minutes to let the flour hydrate and the bubbles settle.

  5. In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with a hand mixer until smooth and creamy.

  6. Gently fold the whipped cream into the cream cheese mixture until evenly combined and fluffy. Cover and refrigerate until ready to use.

  7. Heat a 9-inch nonstick skillet over medium heat and brush lightly with butter.

  8. Pour about 1/4 cup of batter into the skillet, tilting and swirling to coat the bottom thinly and evenly.

  9. Cook the crepe for 1 to 2 minutes, until the edges lift and the surface looks set.

  10. Flip the crepe and cook the second side for 30 to 45 seconds, until lightly set. Transfer to a plate and repeat with remaining batter, stacking crepes between sheets of parchment paper.

  11. Spread or pipe about 2 tablespoons of the cream cheese filling along the center of each crepe.

  12. Roll or fold each crepe around the filling, seam side down.

  13. Dust the filled crepes with powdered sugar just before serving.

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★ 4.3 (1)

Red Velvet Crepes with Cream Cheese Filling

These delicate crepes get their crimson color and subtle cocoa flavor from a classic red velvet batter, then wrap around a smooth, tangy cream cheese filling lightened with whipped cream. They work well for a weekend brunch or a special occasion breakfast, and can be assembled ahead and chilled until serving.

1 hr 15 min 8 crepes 390 cal

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 1/4 cups whole milk
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon red food coloring
  • 1/2 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy cream, whipped to soft peaks
  • 1 tablespoon unsalted butter, for cooking
  • 1 tablespoon powdered sugar, for dusting

Method

  1. 1

    In a medium bowl, whisk together the flour, cocoa powder, sugar, and salt.

  2. 2

    In a separate bowl, whisk the milk, eggs, melted butter, red food coloring, and vanilla extract until smooth.

  3. 3

    Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and free of lumps.

  4. 4

    Cover the batter and refrigerate for 30 minutes to let the flour hydrate and the bubbles settle.

  5. 5

    In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with a hand mixer until smooth and creamy.

  6. 6

    Gently fold the whipped cream into the cream cheese mixture until evenly combined and fluffy. Cover and refrigerate until ready to use.

  7. 7

    Heat a 9-inch nonstick skillet over medium heat and brush lightly with butter.

  8. 8

    Pour about 1/4 cup of batter into the skillet, tilting and swirling to coat the bottom thinly and evenly.

  9. 9

    Cook the crepe for 1 to 2 minutes, until the edges lift and the surface looks set.

  10. 10

    Flip the crepe and cook the second side for 30 to 45 seconds, until lightly set. Transfer to a plate and repeat with remaining batter, stacking crepes between sheets of parchment paper.

  11. 11

    Spread or pipe about 2 tablespoons of the cream cheese filling along the center of each crepe.

  12. 12

    Roll or fold each crepe around the filling, seam side down.

  13. 13

    Dust the filled crepes with powdered sugar just before serving.