ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Breakfast Recipes

Red Velvet Crepe and Cake Recipes

Updated on September 13, 2016

Red Velvet Crepes

30 mins to make, serves 20

Ingredients

Vegetarian

Refrigerated

  • 1 Egg, large

Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 tbsp Cocoa
  • 1 1/2 cup Flour
  • 1 tbsp Food coloring, red
  • 1 dash Salt
  • 5 tbsp Sugar
  • 1 tsp Vanilla extract

Dairy

  • 3 tbsp Butter
  • 2 cups Buttermilk
  • 1 1/2 cup Milk

Instructions

  1. In a medium size bowl mix together the flour, baking soda, baking powder, and sugar until fully combined.
  2. In a separate bowl, mix the buttermilk, milk, egg, vanilla extract, cocoa powder, food coloring, salt, and butter until well combined.
  3. Pour the liquids into the bowl with the dry ingredients.
  4. Whisk together the wet and dry ingredients until well combined and there are only a few small bumps.
  5. The mixture should be pretty smooth and not thick like pancake batter. If it is too thick, add a tablespoon or two of milk.
  6. Grease a medium small skillet, and pour about a 1/4 cup of the crepe mixture into the pan.
  7. Circulate the pan so the batter spreads evenly across.
  8. Place back on the burner and cook for about 30 seconds on each side.
  9. Serve with cream cheese, whipped cream, Nutella, chocolate sauce, strawberries, or powdered sugar.

Red Velvet Crepes
Red Velvet Crepes

Red Velvet Crepes with Raspberry & Sweet Cream Cheese Filling

Makes 12

Ingredients

Refrigerated

  • 1 Egg yolk
  • 2 Eggs

Condiments

  • 1/2 tsp Lemon juice
  • 1 Nutella
  • 1 Raspberry preserves

Baking & Spices

  • 1 cup All-purpose flour
  • 1 1/2 tbsp Cocoa powder
  • 1 Cream cheese filling, Sweet
  • 1 Food color, red
  • 2 cups Powdered sugar
  • 1 pinch Salt
  • 1 tsp Sugar
  • 1 dash Vanilla
  • 1 tsp Vanilla extract

Drinks

  • 2 tbsp Coffee, strong

Dairy

  • 3 tbsp Butter
  • 1 Butter to cook with
  • 16 oz Cream cheese
  • 1 cup Milk
  • 1/2 cup Ricotta

Beer, Wine & Liquor

  • 1 tsp Rum

Liquids

  • 1/2 cup Water

Instructions

  1. Combine 2 eggs + 1 egg yolk, milk, water, salt, sugar, vanilla food color, and melted butter in a blender and pulse until foamy.
  2. Add flour and cocoa powder and pulse until smooth. Let the batter sit for an hour.
  3. Prepare Cream Cheese Filling by mixing all filling ingredients with mixer until well combined and smooth, set aside.
  4. After batter sits for one hour, heat a small non-stick pan. Add butter to coat. 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. The bottom should be golden. Cook the other side for about 15 seconds and then slide out onto a plate.
  5. Repeat with remaining batter.
  6. Prepare crepes by spreading a one inch wide strip of raspberry preserves down center of crepe, then top with cream cheese filling.
  7. Fold each side of crepe over filling and plate.
  8. Melt Nutella in microwave for about 30 seconds and drizzle over crepes.

Red Velvet Crepe Cake

Serves 6-8

Ingredients

Vegetarian

Refrigerated

  • 3 Eggs, large

Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 2 tbsp Cocoa powder, unsweetened
  • 1/4 tsp Gel food coloring, red
  • 1 1/2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 Sprinkles
  • 1/4 cup Sugar
  • 1 2/3 tbsp Vanilla, pure

Oils & Vinegars

  • 2 tbsp Vegetable oil

Dairy

  • 1/4 cup Butter, unsalted
  • 1/2 cup Buttermilk
  • 8 oz Cream cheese
  • 1 1/16 cup Milk

Directions:

  1. In a medium bowl, whisk together flour, cocoa powder, salt and sugar.
  2. In a mixing bowl with whisk attachment, or using a handheld electric mixer, or by hand, beat the eggs for 1 minute. Add milk, buttermilk, vanilla extract and gel coloring. Beat the mixture for 3 minutes. Add the flour mixture and beat on medium low speed just until combined, 1-2 minutes. Don’t overmix, or the batter will get tough and rubbery! Cover with plastic wrap so it touches the surface of the batter. Let it sit for 30 minutes. When ready to fry the crepes, whisk in the vegetable oil.
  3. Heat 10-inch non-stick skillet over medium high heat. (The bottom of my 10-inch pan measures 7 inches, which means the crepes will be 7-inch round.) Place a little less than ¼ cup of batter into the hot pan, quickly swirl the pan so the batter is evenly covers the bottom of the pan. In about 1 minute, when the edges of the crepe start to pull away, flip it over using a spatula. Cook for about 30 seconds or so and stack the crepes on a plate. You'll get about 20 crepes. Cool the crepes completely. You can wrap the crepes with a plastic wrap and refrigerate for up to a day.
  4. To make the cream cheese filling, beat the cream cheese and butter in a medium mixing bowl with paddle attachment, or using handheld electric mixer. Add powdered sugar, vanilla extract and milk and mix until smooth, starting on low speed and slowly increasing the speed to medium high.
  5. To assemble the cake, spread heaping one tablespoon of cream cheese filling on a crepe. Place another crepe on top and spread another heaping tablespoon of the filling. Repeat until all crepes are used. Top with sprinkles, if desired. Serve immediately, or store in airtight container in the fridge. Bring the cake to room temperature before serving.

Red Velvet Crepe Cake
Red Velvet Crepe Cake

Low Carb Red Velvet Crepe Cake

Serves 4

Ingredients

Vegetarian, Gluten free

Refrigerated

  • 5 Eggs

Condiments

  • 1/4 cup Sf chocolate flavored syrup
  • 1 tsp Stevia or splenda

Baking & Spices

  • 1/2 tsp Food coloring, red
  • 2 tbsp Sf cocoa powder
  • 2 tbsp Vanilla

Dairy

  • 10 oz Cream cheese
  • 1 cup Heavy cream

INSTRUCTIONS

  1. For the crepes: Combine ingredients in a blender and blend until smooth.
  2. Line 2 medium or 1 large cookie sheet with parchment paper (I used reynolds parchment on one side, foil on the other, parchment side up) and spray with nonstick spray. Pour the batter onto the paper and tilt the sheet until smooth and uniform, should be about ⅛ inch thick.
  3. Bake in preheated 350 degree (F) oven for 8 minutes or until firm. Remove from the oven, cool and cut into squares or circles for your "crepes."
  4. For the frosting/filling: Combine the cream cheese and syrup, blending/whipping until smooth. Whip the cream until peaks form.
  5. Fold ⅓ of the whipped cream into the cream cheese mixture. When fully combined, gently fold the cream cheese mixture to the rest of the whipped cream. Chill for 15 minutes.
  6. To assemble: Place one crepe on a serving plate and spread a thin layer of cream onto it. Gently press another crepe onto the cream, try to get it as flat as possible and make sure the cream is to the edge.
  7. Repeat for as many layers as you want. You may have to chill for a few minutes during the process to keep the layers from sliding around.
  8. When finished layering "frost" the top and sides with cream. Decorate with piped cream if desired. Don't overdo the cream like I did or it's just too rich.
  9. Chill for at least 4 hours, preferably overnight before serving.

Red Velvet Crepe Cakes

1.5 hrs to make

Ingredients

Vegetarian

Produce

  • 1 Blueberries, Fresh

Refrigerated

  • 3 Egg yolks, large
  • 3 Eggs, large

Baking & Spices

  • 1 cup All-purpose flour
  • 12 cups Confectioners' sugar
  • 1/2 tsp Salt
  • 8 tsp Vanilla
  • 1 package Velvet cake mix, red regular size

Dairy

  • 2 packages (8 ounces each ) cream cheese
  • 1 1/2 cup Butter
  • 2 3/4 cups Whole milk

Directions

  1. In a large bowl, combine the cake mix, milk, flour, eggs, egg yolks, butter and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  2. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
  3. For frosting, in a large bowl, beat the cream cheese, butter and salt until fluffy. Add confectioners' sugar and vanilla; beat until smooth.
  4. To assemble two crepe cakes, place one crepe on each of two cake plates. Spread each with one rounded tablespoon frosting to within 1/2 in. of edges. Repeat layers until all crepes are used. Spread remaining frosting over tops and sides of crepe cakes. Garnish with blueberries. Yield: 2 crepe cakes (8 servings each).

Red Velvet Crepe Cake

Vegetarian

Refrigerated

  • 4 Eggs, large

Baking & Spices

  • 2 cups All-purpose flour
  • 2 tbsp Cocoa powder, unsweetened
  • 3 tbsp Food coloring, red
  • 3/8 cup Granulated sugar
  • 2 cups Powdered sugar
  • 1 tsp Vanilla extract

Oils & Vinegars

  • 1/4 cup Vegetable oil

Dairy

  • 1/2 cup Butter, unsalted
  • 1 lb Cream cheese
  • 2 2/3 cups Whole milk

Instructions

  1. In a blender, combine the milk, flour, eggs, sugar, vegetable oil, food coloring and cocoa until smooth. Let rest 30 minutes.
  2. Preheat a 9-inch skillet over medium low heat. Lightly grease with butter. Add ¼ cup crepe batter and use your wrist to swirl the batter around until it completely covers the bottom of the pan. After 1 minute, use a rubber spatula to loosen the edges of the crepe. Use the spatula or your fingers to flip the crepe and let it cook for 1 more minute. Slide crepe out of the pan and repeat. Let crepes cool completely.
  3. To make the filling, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract and mix on low until combined, then increase speed to medium high and beat until smooth and light.
  4. To assemble the crepe cake, place 1 crepe on a cake stand or large plate. Cover with a few tablespoons of the filling, spreading it very thin. Repeat with remaining crepes and filling. Chill in the fridge for 30 minutes to firm up.
  5. Dust with powdered sugar before serving. Store leftovers in the fridge.

Comments

    0 of 8192 characters used
    Post Comment

    No comments yet.