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![/print_this]
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 😉
This really is a great idea – the cream cheese filling makes them so much more red-velvet like than red velvet pancakes.
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!
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!
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. 🙂
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.
These just put my scrambled eggs to shame. They may have to be dinner 🙂
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.
These look incredible! I’ve been craving crepes so this doesn’t help. Crepes for dinner on a Sunday isn’t that bad, right? I usually fill mine with fruit but your filling sounds delicious 😀
Damn, the stats on these crepes are amazing! I bet these wouldn’t make a bad dessert either! Bookmarking! 😀
As I said on FB, they look & sound great! And I don’t even like sweet foods that much… And I love that you can easily heat them up later…
Great job on the run!
Have a great week!
These are so pretty!
Love the bright red color.
And they sound just delicious!! 🙂
Great job with the run!
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! 🙂
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.
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.
I want to make these for my man this Valentines Day!!
I am curious though, can the batter be made the night before so its ready to go in the morning? Rather than for just an hour?
Yep, it should be good. Maybe allow it to sit at room temp for 5-10 minutes before beginning if the batter seems a little thick 🙂 Enjoy!
This recipe looks amazing! I was just wondering if the fat-free milk and whole wheat flour are mandatory for the results and calories. I’d probably use 2% milk or soy milk and regular whole wheat flour since that’s what I have on hand.
Hi Elizabeth! Using a different milk will change the nutrition information slightly, but not the results. The whole wheat flour may make the crepes a little more dense, but it shouldn’t be too impactful. I hope that helps!
Thanks! I’ll be making these real soon!
I saw these gorgeous crepes over on Skinny Mom and had to stop by and pin the recipe for the holidays.