Red Velvet Crepes with No Bake Blintz Filling Recipe posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. Red Velvet Crepes with a no bake blintz filling. These are also yummy with Nutella, whipped cream, and strawberries! A few things to note about this recipe: DO use a nonstick skillet (this is a must), but DO NOT use non-stick cooking spray. If you use nonstick cooking spray, the batter won’t be able to spread out evenly in the skillet. I found that one side of the crepes turned out a light pink, while the other side was much more red. Check out our article on best crepe makers here. If you want a stronger red color, add a few drops of red food coloring. Be patient. The first few crepes always suck. This is my favorite spatula for lifting crepes. The blintz filling is quite heavy, so just remember that a little goes a long way on a crepe! What’s my favorite part about this recipe? I thought these crepes were so, so, SO good with Nutella and strawberries. The blintz filling is yummy (a lot like a cannoli filling), but I can’t seem to resist a crepe smothered in Nutella! Continue to Content Red Velvet Crepes with No Bake Blintz Filling Yield: 15 Red Velvet Crepes with a no bake blintz filling. These are also yummy with Nutella, whipped cream, and strawberries! Print Ingredients Crepes: 1-1/2 cups all purpose flour 1/2 cup red velvet cake mix 2 tbsp sugar pinch of salt 6 eggs 4 tbsp butter, melted 2 tsp vanilla 2 cups whole milk 2 cups ricotta cheese 1-1/2 cup sour cream 2-1/2 cups whipped cream cheese 1 Tbsp granulated sugar 1-1/4 cup powdered sugar 2 cups ricotta cheese 1-1/2 cup sour cream 2-1/2 cups whipped cream cheese 1 Tbsp granulated sugar 1-1/4 cup powdered sugar Instructions Begin preheating a large nonstick skillet to medium. Meanwhile, place all of the crepe ingredients in a blender and blend until smooth. Pour about 1/4 cup of batter into the heated skillet and swirl it around to form a circle (reference the video above). Let cook on one side for about a minute-- look for the center to appear dry and the edges to begin curling. Gently run a spatula around the edges to loosen the crepe from the pan. Gently flip and cook for a few seconds on the other side. Place the cooked crepe on a paper towel lined plate. Place a paper towel in between each cooked crepe. After all the crepes have cooled, you can remove the paper towels and keep the crepes chilled in a covered container until ready to serve. Make the filling: Using a stand mixer, whisk together all of the filling ingredients. Once the mixture is smooth, whip on high speed for 3-4 minutes until mixture looks light and fluffy. Spread filling inside each crepe before folding and eating. Top with chocolate chips or sliced fruit if desired.
