Red Velvet Crepes. Grand idea right? Well, I agree wholeheartedly. I tried one recipe and it resulted in a complete disaster. The color wasn’t red, they were IMPOSSIBLE to flip, they were thick, and then fell apart. In short, they were an epic crepe fail.
What even lead me attempting a second recipe is beyond me. I guess the idea of red velvet crepes had worked its way deep into my every breakfast desire and I couldn’t shake the thought of them. Understandably, I mean…look at them.
I am very grateful I didn’t give up on the idea and was persistent enough to have a second go-round. Other than the batter having to sit for an hour before making the crepes, they were simple and were thin and crepe-like, and very easy to flip. They didn’t fall apart and therefore they were stuffed with a sweet ricotta and cream cheese mixture that makes a woman weak at the knees.
And when all is said and done, the calorie count comes to 279. If that’s not breakfast success, then I’m just not sure what is.
Red Velvet Crepes with Sweet Cream Cheese Filling adapted from Tidy Mom
2 large eggs
1 large egg yolk
1 cup fat-free milk
1/2 cup water
3 Tbsp unsalted butter, melted
1 tsp sugar
dash of vanilla
1/2 cup whole wheat pastry flour
1/2 cup all-purpose flour
1 1/2 Tbsp unsweetened cocoa powder
2 tsp red food color
Sweet Cream Cheese Filling:
8 oz reduced-fat cream cheese, softened
1/2 tsp lemon juice
1/2 cup powdered sugar
1/2 cup low-fat ricotta
1/2 tsp vanilla extract
Combine 2 eggs + 1 egg yolk, milk, water, salt, sugar, vanilla, food coloring, and melted butter in a blender and pulse until foamy.
Add flours and cocoa powder and pulse until smooth. Let the batter sit for an hour.
Prepare filling by mixing all filling ingredients with mixer until well combined and smooth, set aside.
After batter sits for one hour, heat a non-stick skillet over medium heat. lightly spray with cooking spray. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook until the top loses its gloss, which should only take a minute, then flip. Cook the other side for about 15 seconds and then slide out onto a plate.
Repeat with remaining batter.
Prepare crepes by spreading 2 tablespoons of cream cheese filling down center of crepe and roll closed.
Yield: 7 servings (2 crepes with filling each).
Nutrition Information (per serving): 279 calories; 14.6 g. fat; 120 mg. cholesterol; 190 mg. sodium; 26.4 g. carbohydrate; 1.3 g. fiber; 8 g. protein
Result: A thin, rich crepe with its stunning ruby red color is stuffed with a lightened up sweet ricotta and cream cheese filling. A drizzle of chocolate or a sprinkling of powdered sugar add an extra special touch, but certainly not necessary. Any crepes not eaten after being made can be stored in the fridge and assembled for later. I was able to eat these on weekday mornings with about 10 seconds of warming in the microwave and then rolling them with the filling in about 2.2 seconds. So simple, so good….and show-stopping in appearance!
I am so proud of my run last night — 6 miles in 1:00:42 (10:07 pace). I was watching the Illini game and after my 1 mile jog to warm-up, I increased my speed 0.1 mph for every field goal basket Nebraska made and decreased my speed 0.1 mph for every field goal basket the Illini made.
The Illini were the favored team and since I knew I wanted a slow, long run…my pace adjustments would’ve been on track for a slower run. But since Nebraska kicked…our…butts I ended up at a much quicker pace than anticipated and even had to knock my pace down quite a few times. Most importantly, it felt great. If I wasn’t STARVING, I probably would’ve gone another 1-2 miles 😉