Nothing tastes better on Valentine’s day than a delicious dessert to go with your special Valentine’s Day meal. Steal this lovely recipe for unique red velvet pancake crepes, to enjoy with your other half.
Special Ingredients: 1/2 a cup of affection, a pinch of cuddles, 3 tablespoons of pure sweetness, 1 lifetime of togetherness, 2 minds full of tenderness, dinner for 2 and a great big kiss! If you’re having a romantic dinner at home with your other half, it won’t be the same without Madalina’s delicious
1/2 a cup of affection, a pinch of cuddles, 3 tablespoons of pure sweetness, 1 lifetime of togetherness, 2 minds full of tenderness, dinner for 2 and a great big kiss! If you’re having a romantic dinner at home with your other half, it won’t be the same without Madalina’s delicious Red Velvet Crepes! To quote Madalina from the lovely Duhlicious, “I rolled my eyes at the red velvet cake trend, but now I can’t get enough.” It’s a dessert that will have your other half singing after the first bite. Let’s get cooking for love!
(Makes about 24, 8″ crepes)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
2 cups buttermilk
1 1/4 cup whole or low-fat milk
1 large egg
1 teaspoon vanilla extract
1 1/2 tablespoons cocoa powder, sifted
1 tablespoon red food color gel
2 tablespoons unsalted butter, melted
2 tablespoons cooking oil (for the pan)
“Because the buttermilk lends to the acidity of this batter, do not substitute the baking soda for extra baking powder. If you add more baking powder and omit the baking soda, you’ll end up with a heavy and dense crepe. In order to activate the baking soda, it requires an acidic substance, which the buttermilk provides. Double-acting baking powder (likely, this is what you have in your kitchen) is activated by heat and an acidic element, and in this case, baking soda does the trick. Enough with the chemistry lesson– just don’t make substitutes if you want light and fluffy crepes; the recipe is balanced to account for ingredient properties.”
500 ml heavy cream
300 gr mascarpone cheese
1/2 cup icing sugar
1 teaspoon vanilla extract
zest of 1 orange (optional, but adds nice tang)
1/2 cup raspberry jam (optional, for filling crepes)
1. Using a mixer, mix mascarpone cheese, 1/4 cup sugar, and vanilla until soft and fluffy. Set aside.
2. Whip cream and remaining sugar to a stiff peak. Carefully fold into the mascarpone cheese until combined. Refrigerate until ready to use.
75 gr bittersweet chocolate
75 mL heavy cream
1 tablespoon sugar
1. Place chocolate in a heatproof bowl and set aside. In a small saucepan, heat cream and sugar to a rolling boil. Remove from heat, and pour over chocolate. Carefully mix until homogenous, and set aside until ready to use. If the ganache sets, re-melt the chocolate over a double boiler.
1. In a large bowl stir together flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
2. In a separate bowl, whisk together the buttermilk, milk, egg, sugar, melted butter, vanilla extract and food coloring. Whisk until combined.
3. Pour the liquid ingredients into the mixing bowl with the dry ingredients, and stir with a wooden spoon until the dry ingredients are combined. The batter will be a little runny (think soup). If you find that the batter is too thick and pancake like, add more milk (regular). Make sure the batter is clear of lumps.
4. With a pastry brush, brush the surface of large (non-stick) skillet with cooking oil. Heat it over medium heat. Test skillet after a couple of minutes by drizzling a few drops of water onto the cooking surface. If the drops sizzle and evaporate, the surface is hot enough.
5. Turn the heat down to medium. For each crepe, spoon or ladle about 1/4 cup of the batter into the center of the skillet. Holding onto the handle of the pan, remove it from the heat and swirl the pan so the batter coats the bottom of the pan. You want to make the coating as thin as possible. If you have holes in the crepe, go ahead and add more batter to the pan to cover them. Return to heat.
6. As the batter cooks, it will dry and lose its shine (~ 2 minutes). Once this happens, use a non-metal spatula and carefully flip the crepe over. Finish cooking the crepe on the other side (~ 45 seconds).
7. Gently slide the cooked crepe onto an ovenproof plate, and keep the finished crepes warm in an oven set at 195 degrees.
Assembling the Crepes:
If using raspberry jam, place a small amount the center of the crepe. Pipe mascarpone cream filling, and carefully roll.
Drizzle with chocolate ganache sauce and dust with icing sugar.
Photo credit: Duhlicious