RED VELVET CREPES WITH RASPBERRY and SWEET CREAM CHEESE FILLING

These Red Velvet Crepes will satisfy a multitude of cravings with raspberry preserves and a kicked up sweet cream cheese filling to the Nutella drizzled over top! A perfect treat for Valentines Day.

I’m a big fan of chocolate, so there’s no questioning my love for red velvet………it’s a given.  So, a week ago when I was making  red velvet pancakes, it occurred to me how delicious red velvet crepes might be!

I was first turned on to making crepes when Jeffrey Saad made Nutella Crepes for us in Napa with Bush’s Beans a while back.

So I decided to use the same recipe and turn it into Red Velvet Crepes!

First, you need a blender, I used my KitchenAid blender (which I LOOVE!) to mix up all of the ingredients until they are nice and foamy.  According to Jeffrey, the key to great crepes is to let the batter sit, refrigerated, for about an hour before cooking.

Next, while the batter is sitting, mix up an easy cream cheese filling (I had some left over from the red velvet pancakes I had made).  Spoon the cream cheese icing into a decorator bag fitted with a jumbo french decorating tip.

Once the crepes are cooked, use a spoon to spread some red raspberry preserves down the center of each crepe and pipe the cream cheese filling over the preserves. – oh my word was that a good combo!

INGREDIENTS:

• 2 eggs
• 1 egg yolk
• 1 cup milk
• 1/2 cup water
• pinch salt
• 3 Tablespoons butter, melted
• 1 teaspoon sugar
• dash of vanilla extract
• 1 cup all-purpose flour
• 1½ Tablespoon Cocoa Powder
• red food color
• extra butter to cook with
• Raspberry Preserves
• Sweet Cream Cheese Filling
• Nutella (or chocolate)
• Sweet Cream Cheese Filling
• 16 ounces cream cheese, softened
• ½ teaspoon lemon juice
• 2 cups powdered sugar
• 1/ 2 cup ricotta cheese
• 1 teaspoon vanilla extract
• 2 tablespoon strong coffee
• 1 teaspoon rum (optional)

DIRECTIONS:

1. Combine 2 whole eggs + 1 egg yolk, milk, water, salt, sugar, vanilla food color, and melted butter in a blender and pulse until foamy.
2. Add flour and cocoa powder and pulse until smooth. Let the batter sit for an hour.
3. Prepare Cream Cheese Filling by mixing all filling ingredients with mixer until well combined and smooth, set aside.
4. After batter sits for one hour, heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook until the top loses its gloss, which should only take a minute, then flip. The bottom should be golden.
5. Cook the other side for about 15 seconds and then slide out onto a plate.
6. Repeat with remaining batter.
7. Prepare crepes by spreading a one inch wide strip of raspberry preserves down center of crepe, then top with cream cheese filling.
8. Fold each side of crepe over filling and plate.
9. Melt Nutella in microwave for about 30 seconds and drizzle over crepes.

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