Description
Delicious fluffy red velvet crepes filled with a smooth and tangy cream cheese filling, perfect for brunch, dessert, or special occasions.
Ingredients
- All-purpose flour – 1 cup (120 g)
- Granulated sugar – 2 tablespoons
- Cocoa powder (unsweetened) – 1 tablespoon
- Baking powder – 1 teaspoon
- Salt – 1/4 teaspoon
- Large eggs – 2, room temperature
- Milk – 1 1/4 cups (300 ml), whole or 2%
- Unsalted butter – 2 tablespoons, melted plus extra for cooking
- Vanilla extract – 1 teaspoon
- Red food coloring – 2 teaspoons (gel-based)
- Cream cheese – 8 ounces (225 g), softened
- Powdered sugar – 1/2 cup (60 g), sifted
- Heavy cream – 2 tablespoons
- Vanilla extract – 1/2 teaspoon
Instructions
- In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons sugar, 1 tablespoon cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- In another bowl, beat 2 large room-temperature eggs. Add 1 1/4 cups milk, 2 tablespoons melted unsalted butter, 1 teaspoon vanilla extract, and 2 teaspoons red gel food coloring. Whisk until fully blended.
- Gradually pour the wet mixture into the dry ingredients while whisking gently until smooth and pourable. Add more milk if too thick.
- Let the batter rest for about 10 minutes at room temperature.
- Using an electric mixer, beat 8 ounces softened cream cheese until smooth. Add 1/2 cup sifted powdered sugar, 2 tablespoons heavy cream, and 1/2 teaspoon vanilla extract. Beat until fluffy and spreadable.
- Heat a non-stick skillet over medium heat and brush lightly with melted butter.
- Pour about 1/4 cup of batter into the pan, tilting and swirling quickly to spread evenly into a thin round. Cook for 1-2 minutes until edges lift and bottom is set but not browned.
- Flip the crepe gently with a thin spatula and cook the other side for 30 seconds to 1 minute.
- Repeat with remaining batter, adding more butter as needed. Stack crepes on a plate and cover loosely to keep warm.
- Spread about 2 tablespoons of cream cheese filling on one side of each crepe, then roll or fold into quarters. Serve immediately or chill briefly.
Notes
Resting the batter is crucial for tender crepes. Use medium heat and brush pan lightly with butter before each crepe to prevent sticking. Overmixing batter can toughen crepes. For gluten-free, substitute almond flour and adjust milk quantity. For vegan, use flaxseed egg, almond milk, and cashew-based spread.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Dessert
- Cuisine: American
Nutrition
- Serving Size: About 2 crepes with
- Calories: 280
- Fat: 15
- Carbohydrates: 28
- Protein: 7
Keywords: red velvet crepes, cream cheese filling, fluffy crepes, brunch recipe, dessert crepes, easy crepes, red velvet dessert