Red Velvet Crepes With Cheesecake Filling

Name: Red Velvet Crepes With Cheesecake Filling
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Yield: 12 crepes
Ingredients: 1 1/2 cups flour; 2 tablespoons unsweetened cocoa powder; 1 tablespoon sugar; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 cups whole milk; 2 eggs; 1 tablespoon butter, melted; 1 teaspoon vanilla extract; red gel food coloring; nonstick cooking spray; 16 ounces cream cheese, softened; 1 cup powdered sugar; 4 tablespoons unsalted butter, softened; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/4 cup mini chocolate chip; confectioners' sugar; chocolate syrup; whipped cream; berries

Submitted by Arlyn Osborne

"These made-from-scratch crepes are easy to prepare and packed with a fluffy cheesecake filling studded with mini chocolate chips."

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photo by alenafoodphoto

Ready In:: 1hr 35mins
Ingredients:: 21
Yields:: 12 crepes

ingredients

Red Velvet Crepes
1 ¹⁄₂ cups flour
2 tablespoons unsweetened cocoa powder
1 tablespoon sugar
1 teaspoon baking powder
¹⁄₂ teaspoon salt
2 cups whole milk
2 eggs
1 tablespoon butter, melted
1 teaspoon vanilla extract
red gel food coloring
nonstick cooking spray
Cheesecake Filling
16 ounces cream cheese, softened
1 cup powdered sugar
4 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
¹⁄₄ teaspoon salt
¹⁄₄ cup mini chocolate chip
Garnish
confectioners' sugar
chocolate syrup
whipped cream
berries

directions

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.