Red Velvet Crepes with No Bake Blintz Filling

Red Velvet Crepes with a no bake blintz filling. These are also yummy with Nutella, whipped cream, and strawberries!

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. 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!

Red Velvet Crepes with a no bake blintz filling. These are also yummy with Nutella, whipped cream, and strawberries!

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!

Yield: 15

Red Velvet Crepes with No Bake Blintz Filling

Red Velvet Crepes with No Bake Blintz Filling

Red Velvet Crepes with a no bake blintz filling. These are also yummy with Nutella, whipped cream, and strawberries!

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.

Red Velvet Crepes with a no bake blintz filling. These are also yummy with Nutella, whipped cream, and strawberries!

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Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.