Red Velvet Crepes with No Bake Blintz Filling Recipe posted by Staff Writer Pin Share Tweet Email Jump to RecipeRed 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. If you want a stronger red color, add a few drops of red food coloring. Be patient. The first few crepes always suck. 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.
