Red Velvet Crepes
Sweets for your Sweet
If you’re getting ready for Valentine’s Day (like the rest of the commercial world has been since January 1st!), you are no doubt looking for some tasty and colorful recipes to surprise your sweetie or your kids with for this special day of love. While donuts are darling and macarons are always in vogue, we always appreciate a unique recipe for special occasions. Enter these red velvet crepes from the fabulous Ronnie Woo. While this recipe may not exactly be for a kitchen novice, they are certainly worth the delicious wait…and the calories! The creamy mascarpone cheesecake filling paired with the fluffiness of the crepe and the sweet Blackberry coulis is a combination that just might make you fall in love all over again! See below for full recipe and instructions.
- 12 eggs
- 1 egg yolk
- 1 cup of milk
- ½ cup of water
- Pinch of salt
- 2 tablespoons butter, melted
- 1 tablespoon of sugar
- 1 teaspoon of pure vanilla extract
- 1 cup of all-purpose flour
- 1½ tablespoons of cocoa powder
- Red food color
- Extra butter
- ½ cup of blackberries
- ¼ sugar
- ¼ water
- 1 teaspoon of cornstarch
- 8 ounces of Marscapone cheese
- 1 + 1 cups powdered sugar
- 1 teaspoon of vanilla extract
- In a large bowl, combine the eggs and egg yolk, milk, water, salt, and sugar, vanilla, food coloring, melted butter in a whisk until foamy.
- Add flour, cocoa powder, and whisk until smooth. Let the batter sit for about an hour.
- Next, in a small mixing bowl, add the blackberries, sugar, water, and cornstarch and gently crush blackberries with a fork. Transfer to a saucepan and bring to a boil. When it comes to a boil, lower the heat and bring it to a simmer and reduce it until it is a syrupy consistency, about 15 minutes.
- In the meantime, prepare the vanilla cheesecake filling by adding filling ingredients into a large mixing bowl, first mixing by hand, then finishing with a hand mixer until it’s smooth.
- When the batter is ready, heat up enough butter to coat a small non-stick pan over low-medium heat. When butter has melted, add 2 tablespoons of batter into pan and swirl around to spread the batter.
- Cook this until the top of the batter is no longer shiny, about 1 minute. Flip and cook the other side for about 10-15 seconds. Remove and repeat with the rest of the batter.
- Assemble the red velvet crepes. Serve and enjoy!
What Ronnie had to Say…
“I love crêpes because they are just so incredibly versatile. So when you want something a little different, these red velvet crêpes are the perfect choice for dessert and ever so satisfying… especially if you don’t have time to bake a cake. There are absolutely endless topping and filling combinations as well, making these perfect for a party where everyone can customize their own!”