Decadent Red Velvet Cheesecake Crepes
Indulge in the exquisite flavors of these Decadent Red Velvet Cheesecake Crepes. Made from scratch, each thin and tender crepe is infused with velvety cocoa and a vibrant red hue, delivering a visual feast and a delicious experience. The rich cheesecake filling, perfectly blended and studded with mini chocolate chips, adds a creamy contrast that pairs beautifully with the crepes. Finished with a dusting of powdered sugar, a luscious chocolate drizzle, fluffy whipped cream, and fresh berries, these crepes are ideal for a special brunch, dessert, or any occasion that calls for a touch of elegance.
12
Servings
200
Calories
21
Ingredients
Ingredients
flour
1 1/2 cups (all-purpose, sifted)
unsweetened cocoa powder
2 tablespoons (sifted)
sugar
1 tablespoon (granulated)
baking powder
1 teaspoon
salt
1/2 teaspoon
whole milk
2 cups
eggs
2 (large)
butter
1 tablespoon (melted)
vanilla extract
1 teaspoon (pure)
red gel food coloring
3/4 teaspoon
nonstick cooking spray
as needed
cream cheese
16 ounces (softened)
powdered sugar
1 cup
unsalted butter
4 tablespoons (softened)
vanilla extract
1 teaspoon (pure)
salt
1/4 teaspoon
mini chocolate chips
1/4 cup
confectioners' sugar
for dusting
chocolate syrup
for drizzling
whipped cream
for serving
berries
for serving (fresh, any variety)
Instructions
1
In a blender, combine the flour, cocoa powder, sugar, baking powder, salt, milk, eggs, melted butter, and vanilla extract. Blend until the mixture is smooth and homogenous.
2
Add about 3/4 teaspoon of red gel food coloring to the batter and blend again until the color is fully integrated. Adjust the food coloring to achieve your desired shade.
3
Transfer the crepe batter to a glass bowl. Cover it with plastic wrap and refrigerate for 30 minutes to allow the flavors to meld.
4
While the batter chills, prepare the cheesecake filling. In a mixing bowl, combine the softened cream cheese, softened unsalted butter, powdered sugar, vanilla extract, and salt. Mix with a spatula or hand mixer until the mixture is smooth and creamy. Fold in the mini chocolate chips gently.
5
Transfer the cheesecake filling into a pastry bag and keep it at room temperature until you're ready to fill the crepes.
6
Once the crepe batter has chilled, remove it from the refrigerator and give it a quick whisk to recombine.
7
Heat an 8-inch nonstick skillet over medium heat. Spray the pan with nonstick cooking spray to prevent sticking.
8
Pour 1/4 cup of batter into the center of the skillet, then immediately tilt and swirl the pan to spread the batter evenly across the bottom.
9
Cook the crepe for about 2 minutes, or until the edges begin to lift and dry out. Carefully flip the crepe using a spatula and cook for an additional 30-60 seconds until set. Repeat the cooking process with the remaining batter until you have 12 crepes.
10
To assemble, take one crepe and pipe a generous layer of the cheesecake filling onto the bottom half. Use an offset spatula to spread it evenly, if necessary.
11
Fold the top half of the crepe over the cheesecake filling, then fold the crepe in half, forming a neat triangle. Repeat with the remaining crepes.
12
Serve the crepes warm, dusted with confectioners' sugar, drizzled with chocolate syrup, and topped with a dollop of whipped cream and fresh berries on the side.
Nutrition Information
10g
Fat
24g
Carbs
3g
Protein
10g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Red Velvet Cheesecake Crepes?
They are thin, cocoa-infused crepes with a vibrant red color, filled with a creamy cheesecake mixture and mini chocolate chips.
How many crepes does this recipe yield?
This recipe is designed to make 12 decadent crepes.
Why do I need to chill the crepe batter for 30 minutes?
Chilling the batter allows the flour to fully hydrate and the flavors to meld, resulting in a better texture and more cohesive flavor profile.
What type of food coloring is best for this recipe?
Red gel food coloring is recommended as it provides a deep, vibrant color without thinning out the batter like liquid coloring might.
Can I make the cheesecake filling ahead of time?
Yes, you can prepare the cheesecake filling in advance and store it in the refrigerator. Just ensure it is at room temperature before piping for easier handling.
What is the calorie count for one serving?
Each serving contains approximately 200 calories.
What are the primary ingredients in the cheesecake filling?
The filling consists of softened cream cheese, powdered sugar, unsalted butter, vanilla extract, a pinch of salt, and mini chocolate chips.
How do I prevent the crepes from sticking to the skillet?
Use a nonstick skillet and lightly spray it with nonstick cooking spray before pouring the batter.
What size skillet is recommended for these crepes?
An 8-inch nonstick skillet is the ideal size for creating these crepes.
How much batter should I use for each crepe?
Use 1/4 cup of batter for each crepe to ensure they are thin and easy to fold.
How do I ensure the batter spreads evenly in the pan?
Immediately after pouring the batter into the center of the skillet, tilt and swirl the pan to spread it across the bottom.
What are the signs that a crepe is ready to flip?
The crepe is ready to flip when the edges begin to lift and the surface looks dry, usually after about 2 minutes.
How long should I cook the second side of the crepe?
The second side only needs about 30 to 60 seconds until it is set.
Can I use a blender to mix the batter?
Yes, the instructions recommend using a blender to combine the ingredients until the mixture is smooth and homogenous.
What toppings are suggested for serving?
The recipe suggests dusting with powdered sugar, drizzling with chocolate syrup, and adding whipped cream and fresh berries.
Is there cocoa powder in the crepe batter?
Yes, the recipe uses 2 tablespoons of unsweetened cocoa powder to give the crepes their signature red velvet flavor.
Can I substitute the whole milk?
While the recipe calls for whole milk for richness, you could likely use 2% or a dairy alternative, though the texture may vary slightly.
How do I fold the crepes?
Pipe filling on the bottom half, fold the top half over the filling, then fold it in half again to form a triangle.
What type of chocolate chips should I use?
Mini chocolate chips are used in the filling to ensure a bit of chocolate in every bite without making the filling too bulky.
What is the fat content per serving?
Each serving contains 10g of fat.
Is there any fiber in this recipe?
The nutritional information indicates that the fiber content is negligible or null.
How much sugar is in one crepe?
There are 10g of sugar per serving.
Do I need to sift the flour and cocoa powder?
Yes, the recipe specifies using sifted all-purpose flour and sifted unsweetened cocoa powder for a smooth batter.
Can these be served for brunch?
Absolutely, these crepes are ideal for a special brunch, a dessert, or any elegant occasion.
What kind of vanilla extract should I use?
The recipe recommends using pure vanilla extract for the best flavor in both the batter and the filling.
How much protein is in each serving?
Each serving provides 3g of protein.
What is the sodium content?
The specific sodium content is not listed, though the recipe includes salt in both the batter and the filling.
Can I use salted butter for the filling?
The recipe calls for unsalted butter. If you use salted butter, you may want to omit the additional 1/4 teaspoon of salt in the filling.
Should the cream cheese be at room temperature?
Yes, the cream cheese should be softened to ensure the filling is smooth and creamy without lumps.
How do I achieve the perfect red hue?
Start with 3/4 teaspoon of red gel food coloring and adjust slightly until you reach your desired shade of red.