Red Velvet Crepes

Make a fitting red velvet dessert for Valentines.

Deborah Harroun, author of the Red Velvet Lovers cookbook, shares one of her recipes.

1 1⁄3 cups milk
1 cup all-purpose flour
2 large eggs
3 tablespoons sugar
2 tablespoons vegetable oil
1½ tablespoons red liquid food coloring
1 tablespoon natural unsweetened cocoa powder
Confectioners’ sugar, for topping

Combine the milk, flour, eggs, sugar, vegetable oil, food coloring, and cocoa powder in a blender. Blend until smooth. Let rest for 30 minutes.

Heat an 8-inch nonstick frying pan or crepe pan over medium-high heat. Add a small amount of butter to the pan to coat it. When the butter is melted, add about ¼ cup of batter to the pan, tilting and rotating the pan to coat the surface completely.

Cook the crepe until the edges start to dry out, about 2 minutes. Loosen the edges with a spatula and turn the crepe. Cook the second side just until done, 30 seconds to 1 minute. Repeat with the remaining batter. Stack the crepes on a plate and cover with foil to keep warm.
Cream Cheese Filling
8 ounces cream cheese, softened
¼ cup confectioners’ sugar
1 tablespoon milk

Beat the cream cheese in a medium bowl until smooth. Beat in the confectioners’ sugar and milk.

To assemble, spread a small amount of the cream cheese filling down the center of a crepe. Roll up the crepe and dust with confectioners’ sugar. Repeat with the remaining crepes.

Find the Red Velvet Lovers Cookbook online or at your local bookstore.

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