Red Velvet Crepes with Sweet Cream Cheese Filling

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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.

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Red Velvet Crepes with Sweet Cream Cheese Filling adapted from Tidy Mom

Crepes:
2 large eggs
1 large egg yolk
1 cup fat-free milk
1/2 cup water
pinch salt
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

Directions:

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!

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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 ;)

Be well,

Comments

  1. says

    And OSU will be kicking your butts on Tuesday too :)
    The crepes sound delicious! I’ve never made crepes, ever. I don’t think I have the patience. If they fell apart on me, I’d be pissed and quit (yep, that’s something I need to work on…patience!). Ilove that you made them red velvet!

  2. says

    I don’t think I have ever had a crepe – but I think I need to fix that!

    Cream cheese and ricotta – a match made in heaven.

    When I run on the treadmill, I do something similar – I increase the speed during commercials to make them go faster…

    I hate commercials!

  3. says

    So pretty! I’m really glad you gave it another go around. I love crepes and these combined with that sweet filling sound amazing!

    Awesome job on the run! I am NOT a runner so I am always amazed when people like you have such motivation! And I love the idea of increasing the speed with each field goal. :)

  4. says

    Yum! Not only do these sound delicious but they are so pretty too! I like your idea for increasing/decreasing speed …going to try that next treadmill run. Good job on your time.

  5. says

    That’s an awesome pace Nicole! I ran 2.5 miles in 25 minutes yesterday – it was my speed work, but I hope to keep that pace for 5 miles – baby steps, right?!

    I found marsala wine cheap! It was $2.19 – I have no idea what I bought before that was so expensive! The masala is on our menu next week.

  6. says

    I made these crepes this past weekend. I used Tidy Mom’s original recipe (I didn’t have whole wheat pastry flour) and your cream cheese/ricotta cheese recipe…the crepes were amazing! I posted photos on my blog. Thank you for the recipe! :)

  7. Jeannette says

    I made these this weekend for my 15 yo daughter who is a huge fan of everything red velvet. She has also been diagnosed with PCOS, so we have been using your site as well as others to help her diet. She has lost over 20 lbs because we have been able to make food that is healthier and delicious. BTW, she said that these crepes are so good that they need to be dessert instead of breakfast. She ate too many for breakfast :-). Thanks for making healthy food….good.

  8. Angela Houy says

    I am going to try these this weekend:) can batter sit longer than hr like night before? I make wonderful low cal crepes and just love them. I have loved crepes since young but only got them at restraunts till few years ago.

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