Life is giving me another exciting twist! After gaining a vast amount of learning experience from living in New York, my career is bringing me to Texas! I am so excited to experience a new place and build on my experience along the way. What’s more, is that I am still able to follow my dreams. I am thrilled to see what the future has in store, and will keep you posted on my life’s journey.
For this post, I decided to take a new twist on a classic. I love crepes, and I love red velvet. Put the two together, and you have a one of a kind dish. The cream cheese whipped cream adds a subtle flavor, without overpowering the Nutella drizzle. I think it is safe to say, that you will be making this dish a new Valentine’s Day standby!
Combine butter, water, milk, sugar, vanilla, and eggs. Mix until foamy.
Add cocoa powder and flour.
Add red food coloring. Let batter rest in refrigerator for an hour.
Meanwhile, in a separate bowl, mix cream cheese, sugar and vanilla
on medium speed until creamy.
Allow crepe batter to get to room temperature, and
brush a nonstick frying pan (Heated to medium heat) with butter.
Using a 1/4 cup measuring cup fill it 3/4 of the way with batter and pour into pan.
Swish around to evenly distribute the batter. Flip after about a minute, when the surface
has lost its gloss, and the edges start to curl.
Allow it to cook for another 30 seconds to 1 minute.
Set crepes aside as you repeat the previous two steps, until the remaining
batter has been used up.
To assemble crepes, start by spreading strawberry
preserves down the middle of each crepe.
Pipe or spoon cream cheese whipped cream over
the preserves. Fold over both sides of the crepe.
Place some Nutella in a piping bag or plastic bag. Melt in microwave for
about 30-35 seconds. Drizzle over each crepe. Serve to those eagerly
waiting for brunch!