Red Velvet Crepes with Sweet Mascarpone Cream

“DIVERSITY:  THE ART OF THINKING INDEPENDENTLY TOGETHER.”  Malcolm Forbes

Red Velvet Crepes with Sweet Mascarpone Cream | From My Sweet Heart

Well today is the culmination of a week long festival of crêpes!  I really enjoyed being a part of a group of 12 fabulous ladies who have teamed up with America’s Test Kitchen to show you just how diverse, creative, fun and easy making crêpes can be!  It was such a blast working together with these women and I hope that you all  got a chance to visit them and to register for the cookbooks and crêpe pan giveaways! 

I was really impressed by what everyone had to offer.  I enjoy crêpes and have made them before.  But this time I used America’s Test Kitchen Crêpe Recipe.  They have even offered a video tutorial with great tips and tricks on making the perfect crêpe!  It is absolutely foolproof, as is every recipe they offer.  It’s really awesome to have such a source that has tested, tweaked and perfected the many recipes we all love to make!  And you can register for free to have access to all of the current season of recipes, videos and product reviews!

As you might have guessed, I decided to make dessert crêpes!  The vibrant color of my crêpes may give you a hint to the subtle, sweet, cocoa flavor you can expect!  And the light, creamy filling is flecked with bits of orange zest to add the right amount of tang to the overall taste!  Add a drizzle of ganache and the flavors are no less than harmonious! 

The only change I made to the original recipe was to omit the lemon and to add some cocoa and red food coloring. I made the ganache first so that it would thicken.  I made the filling next so it could chill in the fridge.  And I served these dessert crêpes at room temperature so that the cream filling would not melt.   So here’s what you need to do.

 

Red Velvet Crepes with Sweet Mascarpone Cream | From My Sweet Heart

Yields:  10 crêpes

Level of Difficulty:  Easy

FOR THE CRÊPES:

  • 1/2 teaspoon of vegetable oil
  • 1 cup of all purpose flour
  • 1 teaspoon of sugar
  • 1/4 teaspoon of salt
  • 1 1/2 cups of whole milk
  • 3 large eggs
  • 2 Tablespoons of unsalted butter, melted and cooled
  • 4 Tablespoons of sifted cocoa powder
  • 1 Tablespoon of red food coloring

Place the oil in 12-inch nonstick skillet and heat over low heat for at least 10 minutes. (I did use a 10 inch skillet instead.)

While the skillet is heating, whisk together the flour, 1 teaspoon of sugar, cocoa and salt in medium bowl. In a separate bowl, whisk together the milk and eggs. Add half of the milk mixture to the dry ingredients and whisk until smooth. Add the butter and whisk until incorporated. Whisk in the remaining milk mixture until smooth.  Add the food coloring and whisk until blended.

Pour ¼ cup of the batter into the far side of the pan and tilt and shake gently until batter evenly covers the bottom of the pan. (I like to swirl mine!)  Cook the crêpe without moving it until the top surface is dry and the crêpe starts to brown at the edges, loosening the crêpe from the side of the pan with a rubber spatula, about 25 seconds. Gently slide the spatula underneath the edge of the crêpe, grasping the edge with your fingertips, and flip the crêpe. Cook until second side is lightly spotted, about 20 seconds. Transfer the cooked crêpe to a wire rack, inverting so the spotted side is facing up. Return the pan to the heat and heat for 10 seconds before repeating with remaining batter. As your crêpes are done, stack them on a wire rack.

 

Red Velvet Crepes with Sweet Mascarpone Cream | From My Sweet Heart

SWEET MASCARPONE CREAM FILLING:

  • 2 cups of heavy cream
  • 10 ounces of mascarpone cheese
  • 1/2 cup of confectioner’s sugar, divided
  • 2 teaspoons of vanilla extract
  • zest of 1 orange

In the bowl of your electric mixer, combine the mascarpone, 1/4 cup sugar, vanilla extract and orange zest.  Blend until soft and creamy.  In a separate bowl, whip the remaining 1/4 cup of sugar with the heavy cream until stiff peaks form.  Gradually fold the whipped cream into the mascarpone mix.  Refrigerate until you are ready to use.

 

Red Velvet Crepes with Sweet Mascarpone Cream | From My Sweet Heart

GANACHE:

  • 1/2 cup of heavy cream
  • 3 1/2 ounces of semi sweet or bittersweet chocolate, chopped
  • 2 Tablespoons of unsalted butter, softened

Place the chopped chocolate into a heat proof bowl.  In a small saucepan, bring the heavy cream to just a boil.  Pour over the chocolate and let sit for 2 minutes.  Add the butter and whisk until smooth.  Let sit at room temperature to cool, stirring often.

TO ASSEMBLE:

Place a crêpe on a plate with the inside facing up.  Spoon the filling into a piping bag fit with a large decorative tip.  Pipe a line of filling down the center of the crêpe.  Fold the crêpe sides together.  Drizzle with chocolate ganache.  Sprinkle with powdered sugar if desired. (I sprinkled powdered sugar on mine but despite photographing them inside with the air conditioner blasting, the crêpes quickly absorbed the sugar!) Serve immediately.

 

Red Velvet Crepes with Sweet Mascarpone Cream | From My Sweet Heart

NOTES:  When I am making a dessert crêpe that requires the seam to be on top, I often like to make a decorative edge by running a pastry wheel around the perimeter of the crêpe.  Here it gave a little scalloped edge to the crêpes. 

So I hope you enjoy and don’t forget to visit these blogs for more fabulous crêpe recipes!

 

Monday:

Tuesday:     

Wednesday:

Thursday:      

Friday:

 Saturday:

 

These red velvet crêpes were inspired by Epicurious; the mascarpone filling recipe was adapted from Epicurious; the crêpe recipe was courtesy of America’s Test Kitchen and adapted for this recipe; and the ganache recipe is from Martha Stewart.

Comments

  1. These are a show-stopper for sure and very creative. I’ve tried making crepes once and they were more like pancakes. I don’t think I’ve ever used mascarpone before but after drooling over these I am strains at the bit. Gorgeous!!!

  2. Amazing looking crepes Anne!!! I love how you gave it that beautiful frill… so elegant. It looks like it could be served at any 5 star restaurant!! You nailed this challenge. :) Have a wonderful weekend my friend. ~ Ramona :)

  3. These look sinfully delicious, Anne! I love the mascarpone filling and I can never resist anything red velvet!

  4. These crepes look stunning, Anne.

  5. These look really tasty and so pretty!

  6. Anne, these crepes look AH-mazing! I’m so glad that you could join us for crepe week!

  7. Gorgeous! These are absolutely stunning but then I would expect no less from you :) Looks like you had a blast with these ladies!

  8. These crepes are the piece de resistance :D
    Absolutely stunning!

    Cheers
    Choc Chip Uru

    • Uru….I cannot speak highly enough about you right now… I think you are an exceptional young lady and I encourage everyone to visit your site to read about your 40 Hour Famine…..and please donate! Huge hugs to you my friend! : )

  9. Anne, you really outdid yourself for Crepe Week. These are beautiful and a marvelous addition to our crepe festival. As always, your recipe sounds amazing and your photos are gorgeous. I can’t wait to make these for company. PS – major bonus points for that pretty scalloped edge. Genius!

    • Jeanne….it was really fun and I want to thank you so much for inviting me! And for showing me the proper techniques for making a beautiful crepe cake! It was just exquisite! : )

  10. YUM! and what a thing of beauty!!

    • Thank you Squish! And your fun, family food spread looked just amazing! Especially those chocolate rolo cookies! : )

  11. I’ve never had a red velvet crepe and until today couldn’t imagine wanting one but I do now!

  12. These are gorgeous Anne, I love that scalloped edge!

    • Thanks Anna….and so are your peach scones….so special with those slices of peach snuggled into the center! : )

  13. Anne, it is a real touch of class to create the scalloped edge on these crepes. I’m thinking of having these for brunch – after all it is the weekend.

    • Thanks Hester! And this weekend…I think I’m going to try your cider can chicken…that just looks amazing! : )

  14. Anne, these are not only gorgeous but sound amazingly delicious! What a fun, festive dessert!

  15. Anne, I can’t decide if I’m more tickled by the way that you piped the filling in or the decorative edge to the crepe – that trick with the cutter is pure genius, by the way! What a gorgeous (and mouthwatering) final product – these would send my red velvet-loving brother straight to heaven. I’m so glad you could join us for crepe week!

  16. These are gorgeous beyond belief! I LOVE crepes, but these are the prettiest ones I have seen yet!

    • Thanks Cathleen! And I love your oat and peanut butter energy balls! But when I tried to post on your site, it doesn’t accept my credentials and there was no email address to contact you! I’m so sorry! But I hope you see this one day! : )

  17. Absolutely lovely!
    I shouldn’t be reading this on an empty stomach, because I’m having the sudden urge to up and make them RIGHT NOW!! My son walked by and started drooling at the screen as well. :)
    Thanks so much for sharing–and it’s been fun creping with you from a distance!
    aloha

  18. I’m loving crepe week! I see I’ve missed a couple of recipes but before I go check them out I have to say that these crepes are the ultimate in dessert crepes! The color is beautiful but it’s the chocolate, mascarpone cheese, then more chocolate that have my attention!!!! This is a dessert I can make and definitely will be making! Beautiful!!!

  19. I “froze” a while looking at your amazing crepes. They look very beautiful and very flavorsome too with your perfect combination. Wow!

    • Thanks Zoe and I froze when looking at your wintery pictures! ;- } And your anchovy and paprika bread looks divine! : )

  20. Beautiful!!! I WILL make these :)

  21. Hi Anne! I swear I just drooled all over myself… I love crepes, but these crepes are fit for a king, or queen! Delicious!

    • Thanks Kate….and I loved your substitution of bananas instead of eggs in your peach crumb bars….they look amazing! : )

  22. I’m not always 100% on red velvet desserts but these crepes are absolutely beautiful!! What a wonderful dessert.

    • Thanks Jen. I’m not a huge red velvet fan myself. When I want something chocolate…I usually want a deep chocolate flavor. But the light cocoa worked well here. And I could easily wash these down with your luscious boozy milkshakes! : )

  23. These are too great, Anne! I love red velvet. The crepes look fantastic!

  24. Krasne boje, jako lijepo dekorirano. Fotke su fantastične, nemam riječi. Prava si umjetnica i ovo izgleda jako ukusno, sviđa mi se i punjenje :)

  25. Hi Anne! Nice to meet you! So glad you found my blog through Bibi’s! She is great! And I am happy to be here now following you! Hopefully you can join us every Friday for Coffee Friday! That would be great! :) Thanks for sharing great food!

    • Hi Paloma! And thanks…so glad to have met you through Bibi ….she is wonderful! I love your blog and I am so looking forward to coffee Fridays! : )

  26. These are making me positively crazy! I love crepes and red velvet anything so this is such a homerun for me! Beautiful pics as well. Thank you for stopping by my blog and I am looking forward to getting to know yours.

  27. Anne, this is what I was waiting for all crepe week….they look so gorgeous and delicious. I can’t wait to make them for the nearest special occasion :)

    • Oh thanks so much Bibi! That peach and lavender pizza you made was outstanding! Actually, the whole pizza party spread was pretty awesome! : )

  28. These are simply gorgeous, Anne! I love red velvet!

    • Thanks Jessica! And your snickerdoodle cookie dough ice cream…..so many good things going on in one spoonful! : )

  29. Oh, Anne…wow. Those are so visually appealing, and I have no doubt they are delicious as well!

  30. Beautiful crepes! What a great idea to make them red velvet! Sound absolutely delish!

  31. Anne… These look almost to good to eat! But, I could not stop myself from trying any of your desserts! Mascarpone cheese is a favorite of mine, so I can only imagine how delicious they are!

    • Thanks Kris….and I actually ate 4 of them in a row! And loved your recent garden post! Man! You should open up a produce stand! : )

  32. I’d be lying if I said that I wasn’t squirming all week in anticipation of your red velvet crepes. Anne–you never disappoint. WOW! Thanks for joining in our crepe shenanigans. You are welcome to join us anytime!

  33. Yum! Your crepes look fantastic and very delicious!

  34. These are absolute genius! You got a wonderful texture on those crêpes, too – so smooth and sleek.

    • Thanks Tormarie! Unfortunately, they had been sprinkled with a little powdered sugar but the humidity got the best of them! : )

  35. what is the brand of food coloring did you use? the color so beautiful.

    • Anne Boeckl says:

      Hi Prima! I used McCormack’s red food coloring. It did give it such a pretty & vibrant color! I hope you will try these! Thank you so much for stopping by! : )

  36. I love red velvet cake… I’d not hesitate to devour many of these red velvet crepes filled with mascarpone and drizzled with a decadent chocolate ganache…And then, I’d lick the fork!

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