Red Velvet Crepes
These crepes are the perfect breakfast to serve your family on Valentine’s Day.
Prep
Cook
Wait
1h
| Category: | Breakfast |
| Seasons |
Ingredients
Crepes
| 2 Oakdell Cage Free Eggs |
| 1 Oakdell Cage Free Egg yolk |
| 1 cup buttermilk |
| 1/2 cup water |
| 1/4 tsp salt |
| 3 tbsp melted butter, plus more for cooking |
| 1 tbsp vanilla |
| Red food coloring |
| 1 tsp sugar |
| 1 1/2 tbsp cocoa powder |
| 1 cup flour |
Filling
| 1 (8 oz) package cream cheese, softened |
| 1 cup powered sugar |
| 1 (8 oz) container frozen whipped topping, thawed |
| Semi-sweet chocolate, melted |
Red Velvet Crepes Directions
- Place eggs, yolk, buttermilk, water, salt, melted butter, vanilla, and red food coloring in a blender. Pulse until incorporated. Mix sugar and cocoa powder together and place in a blender along with the flour. Pulse again until mixed. Scrape down the side if necessary and pulse again. Let rest for 1 hour to remove any air bubbles.
- To make the filling, mix the cream cheese and powdered sugar together until creamy. Then either fold in the whipped topping or beat together until smooth.
- Over medium heat, warm up a 12-inch non-stick skillet. Lightly coat with butter. Place ⅓ cup of crepe batter into the skillet and swirl around the pan to coat the bottom with a thin layer. Cook until the edges crisp and the crepe is firm enough to flip over, about 3 minutes. Flip over and cook for 1 minute. Slide the crepe onto a cutting board and repeat until all the batter is cooked.
- Place filling inside of each crepe and roll up. Top with melted chocolate and more filling if desired.
