Red Velvet Crepes (Back to Recipes)
Breakfast
Surprise your valentine with this delicious breakfast.
Ingredients
Crepes:
1 1/2 cups flour
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1 1/4 cup milk
3 tablespoons Sugar
2 cups whole buttermilk
1 egg ( large )
1 teaspoon Vanilla extract
1 1/2 tablespoons cocoa ( powder and sifted )
1 tablespoon food coloring ( red )
2 tablespoons unsalted butter ( melted )
Filling:
8 oz. cream cheese
1/2 cup powdered sugar
1 teaspoon Vanilla extract
Chocolate Ganache:
2 cups dark chocolate chips
4 tablespoons butter
Directions
1. For the Cream Cheese Filling: Using a mixer, mix cream cheese, 1/2 cup powdered sugar, and 1 tsp. vanilla until soft and fluffy. Refrigerate until ready to use.
2. For Chocolate Ganache Sauce: Place chocolate chips and butter in a small saucepan over medium-high heat. Stir until mixture is melted.
3. Red Velvet Crepes: In a medium mixing bowl stir together flour, baking powder, baking soda and cocoa powder. Set aside.
4. In a separate larger bowl, whisk together the buttermilk, milk, egg, sugar, melted butter, vanilla extract and food coloring. Whisk until combined.
5. Pour the liquid ingredients into the mixing bowl with the dry ingredients, and whisk just until the dry ingredients are combined. The batter will contain small lumps; these will work themselves out. The batter should be thin, if you find that the batter is too thick and pancake like, add more milk.
6. Heat an 8 inch skillet to medium. Spray the pan before each crepe.
7. For each crepe, scoop about 1/4 cup of the batter into the center of the skillet. Holding onto the handle of the pan, remove it from the heat and swirl the pan so the batter coats the entire bottom of the pan. You want to make the coating as thin as possible. If you have holes in the crepe, go ahead and add more batter to the pan to cover them. Return to heat.
8. Cook about 2 minutes and then carefully flip the crepe over. Finish cooking the crepe on the other side, about 1 minute.
9. Gently slide the cooked crepe out and keep warm.
10. Assembling the Crepes: Fill each crepe with a bit of the cream cheese mixture and carefully roll. Drizzle with chocolate ganache sauce and dust with powdered sugar.