Red Velvet Crepes With Cheesecake Mousse And Raspberry Sauce Recipes

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RED VELVET CREPES WITH CHEESECAKE MOUSSE AND RASPBERRY SAUCE



Red Velvet Crepes with Cheesecake Mousse and Raspberry Sauce image

Provided by Laura

Number Of Ingredients 21

Crepes:
2 eggs
1 1/4 cup milk
1 tsp sugar
dash of vanilla
3/4 cup flour
1 1/2 Tbsp cocoa powder
1 tsp red food coloring
butter (to place in the pan when cooking the crepes)
Cream Cheese Mousse:
1 1/2 cup whipping cream
1/2 cup milk (I use skim)
2 Tbsp. powdered sugar
1 (3.5 oz) package instant cheesecake pudding
Easy Raspberry Sauce:
1/2 cup water
1/2 cup sugar (you can add a little more at the end if the sauce is too tart)
1 Tbsp. cornstarch
1 tsp. lemon juice
2 cups frozen raspberries
For serving: powdered sugar and sweetened whipped cream, if desired

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.

FRENCH CREAM CREPES WITH RASPBERRY SAUCE



French Cream Crepes With Raspberry Sauce image

I first made this for Girl Scout Thinking Day in 92 or 93. I made over 300 of them! Somewhere along the line I lost the cookbook, but then a friend of mine had the exact same cookbook and let me have it! I'm posting it here so I don't loose it again. I made them again for a NYE party to ring in 2011, they're just as great as I remember them! The parts can be made the day before and assembled right before needed.

Provided by Buzymomof3

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

3/4 cup sugar
1/2 cup flour
2 cups milk
4 eggs
2 tablespoons butter
1 teaspoon vanilla
1 (10 ounce) package frozen raspberries
1/4 cup sugar
2 tablespoons cornstarch
12 pre-made crepes

Steps:

  • For Filling:.
  • In saucepan, combine sugar and flour and stir in milk.
  • Cook over low heat, stirring constantly until thick.
  • In small bowl beat 4 eggs.
  • Stir in a small amount of hot mix into beaten eggs, then pour eggs into pan and stir.
  • Keep cooking over low heat stirring constantly for about 2 more minutes.
  • Stir in butter and vanilla and set pan aside to cool.
  • Sauce:.
  • Thaw raspberries.
  • Heat fruit to get juice started (or microwave),
  • Combine sugar and cornstarch and stir into fruit.
  • Cook over low heat, stirring until thick.
  • Cool.
  • Assemble:.
  • Put a spoonful of filing in crepe and fold in favorite pattern.
  • Top with a spoonful of warm sauce.
  • I've made all the parts a day or two before, and assembled later with great results.
  • Enjoy!

RED VELVET CREPES WITH CHEESECAKE FILLING



Red Velvet Crepes With Cheesecake Filling image

These made-from-scratch crepes are easy to prepare and packed with a fluffy cheesecake filling studded with mini chocolate chips.

Provided by Arlyn Osborne

Categories     Cheesecake

Time 1h35m

Yield 12 crepes

Number Of Ingredients 21

1 1/2 cups flour
2 tablespoons unsweetened cocoa powder
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 cups whole milk
2 eggs
1 tablespoon butter, melted
1 teaspoon vanilla extract
red gel food coloring
nonstick cooking spray
16 ounces cream cheese, softened
1 cup powdered sugar
4 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup mini chocolate chip
confectioners' sugar
chocolate syrup
whipped cream
berries

Steps:

  • Add all the ingredients for the crepes, except the food coloring and nonstick spray, to a blender and blend until combined and smooth.
  • Add about 3/4 teaspoon of red gel food coloring and blend until combined.
  • Transfer the mixture to a glass bowl, cover with plastic wrap, and refrigerate for 30 minutes.
  • Meanwhile, add the cream cheese, butter, powdered sugar, vanilla and salt to a food a bowl and mix with a spatula until smooth and combined. Fold in the chocolate chips.
  • Transfer the mixture to a pastry bag and set aside on the counter so it remains room temperature.
  • Uncover the crepe batter and give it a quick whisk.
  • Heat an 8-inch nonstick skillet over medium heat and spray with nonstick spray.
  • Scoop 1/4 cup of batter into the center of the skillet and immediately tilt and swirl pan to coat the bottom of the skillet.
  • Cook for 2 minutes until the edges have dried and lifted slightly from the sides and the center is set. Flip over and cook for another 30-60 seconds. Repeat with remaining batter. You should end up with 12 crepes.
  • Pipe a thick layer of the cheesecake filling on the bottom half of a crepe. Spread with an offset spatula if needed.
  • Fold the top half of the crepe over to cover the cheesecake filling. Fold in half so that you get a neat triangle. Repeat with remaining crepes.
  • Serve with a dust of confectioners' sugar, a drizzle of chocolate syrup, a dollop of whipped cream and some berries on the side.

Nutrition Facts : Calories 330.1, Fat 21.2, SaturatedFat 12.1, Cholesterol 89.4, Sodium 336.6, Carbohydrate 29.5, Fiber 0.9, Sugar 16.2, Protein 6.6

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