August 25, 2015
Red velvet crepes are made from scratch and then filled with a simple cheesecake filling. A chocolate drizzle finishes it for a decadent finish.
Make the crepes:
Heat an 8-inch nonstick skillet over medium heat. When the skillet is hot, ladle a small amount of the batter into the pan. I found for my pan, the perfect amount was just under ¼ cup of batter. Lifting the pan off of the heat, swirl the batter around the bottom of the pan, coating the whole bottom of the pan. You want it to be as thin as possible, while coating the whole pan. Return to the heat and cook until the batter has lost it’s shine, then flip and cook on the opposite side.
Make the cream cheese filling:
Make the chocolate drizzle:
Place the chocolate chips in a bowl. In a separate bowl, heat the cream in the microwave until boiling. Pour over the chocolate chips and let sit for a couple of mintues. Stir together until the chocolate is completely melted and smooth.
Assemble the crepes:
Cream Cheese Filling: