Red Velvet Crepes With Cheesecake Filling

1. 1

   Add all the ingredients for the crepes, except the food coloring and nonstick spray, to a blender and blend until combined and smooth.

2. 2

   Add about 3/4 teaspoon of red gel food coloring and blend until combined.

3. 3

   Transfer the mixture to a glass bowl, cover with plastic wrap, and refrigerate for 30 minutes.

4. 4

   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.

5. 5

   Transfer the mixture to a pastry bag and set aside on the counter so it remains room temperature.

6. 6

   Uncover the crepe batter and give it a quick whisk.

7. 7

   Heat an 8-inch nonstick skillet over medium heat and spray with nonstick spray.

8. 8

   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.

9. 9

   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.

10. 10

    Pipe a thick layer of the cheesecake filling on the bottom half of a crepe. Spread with an offset spatula if needed.

11. 11

    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.

12. 12

    Serve with a dust of confectioners' sugar, a drizzle of chocolate syrup, a dollop of whipped cream and some berries on the side.

* Per serving · 4 servings · Values may vary.