Crepes are one of my favorite desserts and how you fill them is part of the fun. Since I like them so much, I thought why not a red velvet version. Of course they had to have cream cheese involved with them. So I decided on filling them with a cheesecake mousse. They also get an addition of a simple raspberry sauce. We tried these with and without the raspberry sauce and decided the sauce was a must. It is a welcomed addition to the traditional red velvet flavors.
The length of this recipe may give you the idea that this recipe is complicated but it really is simple. All the components can also be made ahead of time and the just assembled when ready to serve. You can even make the crepes way ahead of time and freeze them.Print
- 2 eggs
- 1 1/4 cup milk
- 1 tsp sugar
- dash of vanilla
- 3/4 cup flour
- 1 1/2 Tbsp cocoa powder
- 1 tsp red food coloring
- butter (to place in the pan when cooking the crepes)
- Cream Cheese Mousse:
- 1 1/2 cup whipping cream
- 1/2 cup milk (I use skim)
- 2 Tbsp. powdered sugar
- 1 (3.5 oz) package instant cheesecake pudding
- Easy Raspberry Sauce:
- 1/2 cup water
- 1/2 cup sugar (you can add a little more at the end if the sauce is too tart)
- 1 Tbsp. cornstarch
- 1 tsp. lemon juice
- 2 cups frozen raspberries
- For serving: powdered sugar and sweetened whipped cream, if desired
- For crepes: In a blender, beat eggs until light. Add milk, sugar, vanilla, flour, cocoa powder and food coloring. Blend until smooth. Let batter rest for 10 minutes.
- Heat small (about 8 inch) Teflon skillet or crepe pan on medium and add a dab of butter to the pan. Pour in 1/8 cup batter. Lift the pan and tilt it back and forth until batter spreads evenly in a circle. When batter looks dull and dry, with a quick flip of the wrist, flip crepe over with a spatula and cook about 30 seconds or until light brown in areas. (I use a silicone spatula to do this).
- Place a piece of waxed paper in between each crepe as you cook them. Once crepes are all cooked, cover with plastic wrap and refrigerate. These can be made ahead of time and can even be placed in the freezer and used at a future date. Makes 15 crepes.
- To make the cheesecake mousse: in a large bowl, whip together the milk, whipping cream, and powdered sugar until soft peaks form. (I did this in my kitchen aid)
- Then beat in the package of cheesecake pudding until combined and firm peaks form. Refrigerate for 1 hour or until ready to serve.
- For the raspberry sauce: In a sauce pan, whisk together the water, sugar, cornstarch, and lemon juice. Whisk until cornstarch is blended in and there are no lumps.
- Cook over medium heat until the mixture begins to boil. Add the raspberries and cook for about 1 minute until the mixture thickens. Allow to cool before using.
- To serve crepes: place a spoonful of raspberry sauce down the center of each crepe. Then spoon or pipe the mousse down the center of each crepe. Fold over sides. Dust crepes with powdered sugar and top with a spoonful of sweetened whipped cream if desired.
Recipe inspired by Tidy Mom.