Red Velvet Crepes with Raspberry & Sweet Cream Cheese Filling


Made mine with strawberry preserves, and fresh strawberries on top.  Substituted cottage cheese for ricotta- they were FABULOUS and looked like this:

 
Red Velvet Crepes with Raspberry and Sweet Cream Cheese Filling
Yield: 12 large or 16 small

I found this recipe, basically, here Tidy Mom's Blog.  I changed a couple of things, and decided it sounds like a fabulous breakfast for Valentine's Day!  Dball thinks it would also be good for dinner tonight, or any time really. :)


Ingredients
  • 2 eggs
  • 1 egg yolk
  • 1 cup milk
  • 1/2 cup water
  • pinch salt
  • 3 Tablespoons butter, melted
  • 1 teaspoon sugar
  • dash of vanilla
  • 1 cup all-purpose flour
  • 1½ Tablespoon Cocoa Powder
  • red food color
  • extra butter to cook with
  • Raspberry Preserves
  • Sweet Cream Cheese Filling
  • Chocolate
    • Sweet Cream Cheese Filling
  • 16 ounces cream cheese, softened
  • ½ tsp lemon juice
  • 2 cups powdered sugar
  • 1/ 2 cup ricotta
  • 1 tsp vanilla extract
Instructions
  1. Combine 2 eggs + 1 egg yolk, milk, water, salt, sugar, vanilla food color, and melted butter in a blender and pulse until foamy.
  2. Add flour and cocoa powder and pulse until smooth. Let the batter sit for an hour.
  3. Prepare Cream Cheese Filling by mixing all filling ingredients with mixer until well combined and smooth, set aside.
  4. After batter sits for one hour, heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook until the top loses its gloss, which should only take a minute, then flip. The bottom should be golden. Cook the other side for about 15 seconds and then slide out onto a plate.
  5. Repeat with remaining batter.
  6. Prepare crepes by spreading a one inch wide strip of raspberry preserves down center of crepe, then top with cream cheese filling.
  7. Fold each side of crepe over filling and plate.
  8. Melt Chocolate in microwave for about 30 seconds and drizzle over crepes.

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