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. says

    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. says

    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 :)

    • Anne says

      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! : )

  3. says

    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!

    • Anne says

      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! : )

    • Anne says

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

    • Anne says

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

    • Anne says

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

  4. says

    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!

    • Anne says

      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! : )

  5. says

    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

  6. says

    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!!!

  7. says

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

    • Anne says

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

    • Anne says

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

    • Anne says

      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! : )

  8. says

    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!

    • Anne says

      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! : )

  9. says

    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.

    • Anne says

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

    • Anne says

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

  10. says

    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!

    • Anne says

      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! : )

    • Anne says

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

    • 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! : )

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