Red Velvet Crepes with Raspberry & Sweet Cream Cheese Filling
Red velvet crepes are filled with a sweetened cream cheese and raspberry preserves, then topped with a drizzle of melted Nutella for a perfect weekend brunch.
- 2 eggs
- 1 egg yolk
- 1 cup milk
- 1/2 cup water
- Pinch salt
- 3 tablespoons butter, melted
- 1 teaspoon sugar
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 1/2 tablespoons cocoa powder
- 2 teaspoons red food color
- 2 tablespoons butter, to cook with
- 1/2 cup raspberry preserves
- 1/4 cup Nutella
- SWEET CREAM CHEESE FILLING
- Sweet Cream Cheese Filling
- 16 ounces cream cheese, softened
- 1/2 teaspoon lemon juice
- 2 cups powdered sugar
- 1/2 cup ricotta cheese
- 1 teaspoon vanilla extract
- 2 tablespoons strong coffee
- 1 teaspoon rum (optional)
Preparation time 20mins
Cooking time 80mins
Combine 2 eggs and 1 egg yolk, milk, water, salt, sugar, vanilla extract, red food coloring and melted butter in a blender and pulse until foamy.
Add flour and cocoa powder and pulse until smooth. Let the batter sit for an hour.
Prepare Cream Cheese Filling by mixing all filling ingredients with mixer until well combined and smooth, set aside.
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. Cook the other side for about 15 seconds and then slide out onto a plate.
Repeat with remaining batter.
Prepare crepes by spreading a one inch wide strip of raspberry preserves down center of crepe, then top with cream cheese filling.
Fold each side of crepe over filling and plate.
Melt Nutella in microwave for about 30 seconds and drizzle over crepes.