Red Velvet Crepe Cake (Easy Blender Method)
This stunning red velvet crepe features thin, tender crepes layered with creamy frosting. A quick blender batter method makes it easy and saves you time.
Equipment
- Blender
- 1 large bowl
- 1 soup ladle or measuring cup
- 1 crepe pan or a non-stick pan 8 or 10 inches
- hand held mixer
- measuring cups
Ingredients
Red Velvet Crepes Ingredients
- 4 eggs
- 1¾ cups whole milk
- 1 cup plain kefir* see notes for substitutions
- ½ cup granulated sugar
- 2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 3½ tablespoons butter, melted and cooled
- 1 teaspoon vanilla extract
- 8 drops liquid red food coloring
Frosting Ingredients
- 8 oz (1 block) cold cream cheese
- 1 cup powdered sugar
- 2½ cups cold heavy whipping cream
- 1 teaspoon vanilla extract
Decoration (optional)
- 1 cup freeze dried strawberries*
Instructions
Red Velvet Crepes Instructions
- Add all crepe recipe ingredients, except the melted butter and food coloring, to a blender. Blend until the batter is completely smooth and lump-free. With a blender running on low sweep, slowly pour melted butter. Add food coloring and blend on low speed until the batter is evenly red. Let batter rest for 15-30 minutes.4 eggs, 1¾ cups whole milk, 1 cup plain kefir*, ½ cup granulated sugar, 2 cups all-purpose flour, 2 tablespoons cocoa powder, 1 teaspoon vanilla extract , 3½ tablespoons butter, melted and cooled , 8 drops liquid red food coloring.
- Heat a non-stick 10 inch pan over medium heat and lightly grease it. You will need to grease it only one time.
- Pour about ¼ cup of batter into the pan, swirling to coat the bottom evenly. If using a ladle, fill it a little under halfway. Cook over medium heat for about 45-60 seconds until the edges lift. Flip the crepe and cook for another 30-45 seconds. Transfer to a plate and repeat with the remaining batter, stacking them as you go. Let the crepes cool down completely before assembling the cake. You will have about 18-20 crepes.
Frosting Instructions
- Chill the mixing bow and mixer beater for about 15 minutes in the freezer or 30 minutes in the fridge. Add cold cream cheese, vanilla extract and powdered sugar to a cold mixing bowl. Beat until smooth and creamy, scraping the down the sides if needed. While running the mixer on low, slowly pour cold whipping cream. Increase the speed to medium and beat until the frosting is thick, smooth and holds soft peaks. Do not over mix it. 8 oz (1 block) cold cream cheese, 1 cup powdered sugar, 2½ cups cold heavy whipping cream, 1 teaspoon vanilla extract
Assembling Crepe Cake
- Place a small dollop of frosting on the serving tray or plate to secure the first crepe. Place the first crepe on the plate. Spread a thin, even layer of frosting on top. Continue layering the crepes until they are all stacked. Finish with a layer of frosting on top.
- Crush freeze dried strawberry in a food processor or smash them in a plastic bag. Garnish the cake with freeze dried strawberry crumb on top.
- Place the cake in the fridge for at least 2 hours before slicing and serving. This allows crepes to soften and the frosting set, making it easier to cut and enjoy with the fork.
Notes
*If you do not have kefir on hand, you can use buttermilk instead. Or, make a kefir substitute by adding 1 teaspoon of lemon juice to 1 cup of milk, letting it sit for 5 minutes until it curdles slightly. Use it with the rest of ingredients in place of kefir.
*You can decorate it in any way you like, sprinkles, chocolate curls, berries. For Valentine's day, freeze dried strawberries are the best option.
Nutrition
Calories: 515kcalCarbohydrates: 43.8gProtein: 10.3gFat: 33.7gCholesterol: 163mgSodium: 145mgFiber: 1gSugar: 23.3g
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