Vibrant red crêpes with strawberry jam will bring a cheery crimson touch to your Christmas morning meal.
Red Velvet Crêpes
Makes about 10
Ingredients
- 1 cup whole milk
- ¼ cup water
- 2 large eggs
- 3 tablespoons unsalted butter, melted, plus more for cooking
- 2 teaspoons red gel food coloring
- 2 teaspoons vanilla extract, divided
- 1 teaspoon distilled white vinegar
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon kosher salt
- ¾ cup cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 tablespoon heavy whipping cream
- ⅓ cup confectioners’ sugar
- Strawberry jam and fresh strawberries, to serve
- Garnish: confectioners’ sugar, fresh mint leaves
Instructions
- In the container of a blender, process milk, ¼ cup water, eggs, melted butter, food coloring, 1 teaspoon vanilla, and vinegar until smooth. Add flour, granulated sugar, cocoa powder, and salt, and blend until smooth. Transfer batter to a medium bowl; cover and refrigerate for 30 minutes or up to overnight.
- In a small bowl, add cream cheese, softened butter, cream, confectioners’ sugar, and remaining 1 teaspoon vanilla, and whisk until light and fluffy.
- Heat an 8-inch crêpe pan or nonstick skillet over medium heat. Using a silicone brush, evenly brush the surface of the pan with melted butter. Spoon ¼ cup batter into center of pan, titling pan quickly in all directions to evenly coat with a thin layer of batter. Cook crêpe until edges are golden brown and start to pull away from pan, 1 to 2 minutes. Gently lift edges of crêpe with an offset spatula and quickly flip. Cook until batter is set, about 3 seconds; transfer crêpe to plate. Repeat procedure with remaining batter, stacking crêpes on a plate.
- Spread jam lightly over crêpes and fold into desired shape. Serve with whipped cream cheese and strawberries. Garnish with confectioners’ sugar and mint, if desired.
