Red Velvet Crêpes with Cream Cheese Yogurt Filling
Show your Valentine some love with these Red Velvet Crêpes. Served with a tangy cream cheese yogurt filling and fresh strawberries, these crêpes make the perfect breakfast or dessert.
Servings: 12 Crêpes
Ingredients
Red Velvet Crêpes
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
- 1 1/2 cup milk
- 2 large eggs
- 2 tablespoons oil or melted butter
- red food dye optional
Cream Cheese Yogurt Filling
- 1/2 cup cream cheese softened
- 1/2 cup Greek yogurt plain or vanilla
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
To Serve
- strawberries sliced
- cocoa powder for dusting
Instructions
- In a large bowl, combine the flour, cocoa powder, sugar and salt. Add in the milk, eggs and oil or butter and whisk until the batter is well combined and smooth.
- Stir in a few drops of red food coloring at a time until the desired color is reached.
- Heat a large skillet over medium heat. Coat with oil or nonstick spray.
- Once hot, ladle on the crêpe batter and tilt the pan so the batter spreads evenly over the entire surface.
- Cook until bubbles form and the crêpe surface appears dry, about 45 seconds to 1 minute. Carefully flip and cook the other side another 30 seconds.
- Slide the cooked crêpe onto a plate. Repeat with the remaining batter, oiling the skillet between each crêpe.
- For the filling: combine the softened cream cheese, yogurt, sugar and vanilla in a bowl. Mix together until the sugar has dissolved and the filling is smooth.
- To serve: place a dollop of filling and a few sliced strawberries on each crêpe and roll or fold over to close. Garnish with additional filling, fruit and a dusting of cocoa powder. Enjoy!
Notes
Tips for Preparation & Storage:
- For easy clean up, place all crêpe batter ingredients in a blender and pulse 30 seconds to 1 minute. Pour batter directly from the blender into the skillet.
- Batter can be made up to 24 hours in advance. Prepare as desired, cover and refrigerate until ready to cook.
- Wrap leftover crêpes or store in an airtight container separate from any filling and fruit. Refrigerate up to three days.
- To freeze, stack crêpes between pieces of parchment or wax paper and place in an airtight freezer bag. Freeze up to 2 months and thaw in the refrigerator overnight.