Red Velvet Crepes

Natalia Weber

This decadent Red Velvet Crepe is sure to satisfy your sweet tooth! A perfect treat for Valentine's Day or any day you want to show some love.

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
2 cups buttermilk
1 1/4 cup whole or low-fat milk
1 large egg
1 teaspoon vanilla extract
1 1/2 tablespoons cocoa powder
1 tablespoon red food color
2 tablespoons unsalted butter, melted
2 tablespoons cooking oil (for pan)
Chocolate sauce & Powdered sugar for drizzling/garnish

Cream Filling
2 cups heavy cream
1 ¼ cups mascarpone cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract

For the filling: Mix mascarpone cheese, 1/4 cup sugar, and vanilla until soft and fluffy and set aside. Whip cream and remaining sugar to a stiff peak. Carefully fold into the mascarpone cheese until combined. Refrigerate until ready to use.

Red Velvet Crepes: In a large bowl stir together flour, baking powder, baking soda, salt, and cocoa powder and set aside.
In a separate bowl, whisk together the buttermilk, milk, egg, sugar, melted butter, vanilla extract, and food coloring. Whisk until combined.
Pour the liquids into the mixing bowl with the dry ingredients and stir with a wooden spoon until combined. The batter will be a little runny. If you find that the batter is too thick and pancake-like, add more milk. Make sure the batter is clear of any lumps.
Coat the surface of a medium non-stick skillet with cooking oil. Heat it over medium heat.
For each crepe, spoon about 1/4 cup of the batter into the center of the skillet. Holding onto the handle of the pan, remove it from the heat and swirl the pan so the batter coats the bottom of the pan. You want to make the coating as thin as possible. Then return the skillet to the heat.
As the batter cooks, it will dry and lose its shine about 3-4 minutes. Once this happens, use a non-metal spatula and carefully flip the crepe over. Finish cooking the crepe on the other side about a minute.
Gently slide the cooked crepe onto an ovenproof plate and keep the finished crepes warm in an oven set at 195 degrees.

Assembling the Crepes: - Pipe mascarpone cream filling in a line in the center of the crepe, and carefully roll. Drizzle with chocolate sauce and dust with powdered sugar.

Recipe from Maggie Hogan - @fete_prep