Red Velvet Crepes With Cheesecake Filling Recipes

RED VELVET CREPES WITH CREAM CHEESE FILLING

Steps:

• Combine eggs, milk, water, salt, sugar, vanilla, and 3 Tablespoons melted butter in a blender and pulse until foamy, about 30 seconds.
• Add flour and cocoa powder and pulse until smooth.
• Add the food dye at this time, if using. You will need to make the batter a little brighter than you want your final product to be.
• Refrigerate the batter for 30 minutes or overnight.
• When ready to prepare your crepes, heat 1 Tablespoon of butter in a crepe pan or other shallow frying pan. Ensure that the butter has coated the entire surface of the pan before adding 1/4 cup of crepe batter and swirling to cover the surface of the pan.
• Cook crepes one minute, flip carefully, and then cook other side for half a minute. (The edges will start to crisp and turn up slightly, but the surface won't get as bubbly as pancakes.)
• Repeat this process with remaining batter.
• To make the cream cheese filling, whisk the cream cheese filling ingredients (powdered icing sugar, cream cheese, milk and lemon juice) together, adding more or less milk to preference.
• Spoon the filling into a piping bag and pipe a straight line across each crepe before rolling.
• Garnish with chocolate sauce and leftover cream cheese filling.

RED VELVET CREPES WITH CHEESECAKE MOUSSE AND RASPBERRY SAUCE

Steps:

• For crepes: In a blender, beat eggs until light. Add milk, sugar, vanilla, flour, cocoa powder and food coloring. Blend until smooth. Let batter rest for 10 minutes.
• Heat small (about 8 inch) Teflon skillet or crepe pan on medium and add a dab of butter to the pan. Pour in 1/8 cup batter. Lift the pan and tilt it back and forth until batter spreads evenly in a circle. When batter looks dull and dry, with a quick flip of the wrist, flip crepe over with a spatula and cook about 30 seconds or until light brown in areas. (I use a silicone spatula to do this).
• Place a piece of waxed paper in between each crepe as you cook them. Once crepes are all cooked, cover with plastic wrap and refrigerate. These can be made ahead of time and can even be placed in the freezer and used at a future date. Makes 15 crepes.
• To make the cheesecake mousse: in a large bowl, whip together the milk, whipping cream, and powdered sugar until soft peaks form. (I did this in my kitchen aid)
• Then beat in the package of cheesecake pudding until combined and firm peaks form. Refrigerate for 1 hour or until ready to serve.
• For the raspberry sauce: In a sauce pan, whisk together the water, sugar, cornstarch, and lemon juice. Whisk until cornstarch is blended in and there are no lumps.
• Cook over medium heat until the mixture begins to boil. Add the raspberries and cook for about 1 minute until the mixture thickens. Allow to cool before using.
• To serve crepes: place a spoonful of raspberry sauce down the center of each crepe. Then spoon or pipe the mousse down the center of each crepe. Fold over sides. Dust crepes with powdered sugar and top with a spoonful of sweetened whipped cream if desired.

RED VELVET CHEESECAKE

Steps:

• Stir together graham cracker crumbs, melted butter and 1 tablespoon of granulated sugar; press mixture into bottom of a 9 inch springform pan.
• Beat 3 packages of cream cheese and 1 1/2 cups granulated sugar at medium-low speed for 1 minute.
• Add eggs and next 6 ingredients, mixing on low speed just until fully combined.
• Pour batter into prepared crust.
• Bake at 325 degrees for 10 minutes; reduce heat to 300 degrees and bake for 1 hour and 15 minutes or until center is firm.
• Run a knife along outer edge of cheesecake.
• Turn oven off.
• Let the cheesecake stand in oven for 30 minutes.
• Remove cheesecake from oven; cool in pan on a wire rack for 30 minutes.
• Cover and chill 8 hours.
• Beat 3 oz cream cheese and 1/2 cup butter at medium speed until smooth; gradually add powdered sugar and vanilla beating until smooth.
• Spread evenly over top of chilled cheesecake.
• Remove sides of springform pan.