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Red Velvet Crepes with Sweet Cream Cheese Filling

Close-up of two vibrant Red Velvet Crepes with Sweet Cream Cheese Filling folded on a white plate.
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Make delicate red velvet crepes flavored with cocoa and colored deep red, filled with a light, sweet cream cheese mixture.

Ingredients

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  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 2 tablespoons melted unsalted butter, plus more for the pan
  • 1 tablespoon granulated sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon red food coloring (gel preferred)
  • 1/4 teaspoon salt
  • For the Filling:
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar, sifted
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Crepe Batter: In a large bowl, whisk together the flour, sugar, and salt.
  2. In a separate bowl, whisk the eggs, milk, and water until combined.
  3. Pour the wet ingredients into the dry ingredients gradually, whisking constantly until the batter is smooth.
  4. Whisk in the melted butter, vinegar, vanilla extract, cocoa powder, and red food coloring until the batter is uniformly red.
  5. Cover the bowl and let the batter rest in the refrigerator for at least 30 minutes.
  6. Make the Filling: Beat the softened cream cheese and butter together in a medium bowl until smooth.
  7. Gradually add the sifted powdered sugar and vanilla extract. Beat until the filling is light and creamy. Set aside.
  8. Cook the Crepes: Heat an 8-inch non-stick skillet or crepe pan over medium heat. Lightly brush the pan with melted butter.
  9. Pour about 1/4 cup of batter into the center of the hot pan, immediately tilting and rotating the pan so the batter thinly coats the bottom surface.
  10. Cook for 1 to 2 minutes until the edges look dry and the bottom is lightly set.
  11. Flip the crepe carefully with a thin spatula and cook the second side for about 30 seconds.
  12. Slide the finished crepe onto a plate. Repeat with the remaining batter, lightly buttering the pan every few crepes. You should get 10 to 12 crepes.
  13. Assemble: Lay a crepe flat. Spread about 2 tablespoons of the cream cheese filling over the surface, leaving a 1-inch border.
  14. Fold the crepe in half, then fold it in half again to form a triangle, or simply roll it up tightly.
  15. Serve immediately or chill until ready to serve.

Notes

  • For a deeper red color, use a high-quality gel food coloring instead of liquid drops.
  • If your batter is too thick after resting, whisk in 1 to 2 tablespoons of milk or water to reach a thin consistency.
  • You can garnish the finished crepes with a dusting of powdered sugar or a few fresh berries.

Nutrition

Find it online: https://spoonswirl.com/red-velvet-crepes-with-sweet-cream-cheese-filling/