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
  1. 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.
  2. In a small bowl, add cream cheese, softened butter, cream, confectioners’ sugar, and remaining 1 teaspoon vanilla, and whisk until light and fluffy.
  3. 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.
  4. 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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/red-velvet-crepes/