Red Velvet and Cinnamon Crepes

I know, I know Red Velvet is typically a Christmas flavor but when you have a whole bowl of crepe batter and you want to change thangs up you get a little creative! A few months ago I found this Red Velvet elixir at Homegoods on clearance and hopped to it,  I've never used it so I figured why not the cinnamon crepes were already done! 

It honestly took me 4 years to grow the courage to even attempt crepes! They always seemed so hard and out of my scope of cooking, I mean they're crepes... they're French cuisine. Ray Ray from Cincinnati finally decided to tackle these and make Red Velvet and Cinnamon Crepes, honestly they came out a complete success **Trophies**! 

The first time I tried to make crepes I actually used boxed pancake mix (which I never use anymore) thinking it was about the same. NAH. It's not. Here's a few tips for success when making homemade crepes: 

- Use a good Teflon coated pan, I've used cast iron and they are really hard to flip and you typically will have to grease or butter that type of pan. 

- Once you pour your batter quickly begin to swirl it around your pan, otherwise it'll all stay in the middle and have the consistency of a pancake and be too thick. 

- Slowly add in flour to avoid clumps in your batter. Don't worry, mine had a few tiny clumps... it adds character! 

- Make sure your pan in the right temperature! These crepes are THIN and will burn asap if they temp isn't right. I used medium heat, anything hotter will burn the edges and not cook evenly. 

 Here's how I made them:

Ingredients:

2 Eggs
1 Cup of Flour
1 Cup of Almond or Soy Milk
1/2 Cup of Water
2 Tablespoons Melted Butter
1 Teaspoon Cinnamon for the Cinnamon Crepes
1 Teaspoon Red Velvet Elixir for the Red Velvet Crepes

Directions:

1.     In a mixing bowl, whisk eggs, almond milk, and water. Slowly add in flour, whisking until smooth. Add the butter and combine until smooth.

2.     Heat your pan over medium high heat, if you're not using a Teflon pan lightly spray your pan with oil. Pour the batter into your pan, about 1/4 cup for each crepe. Rotate the pan in a circular motion so your batter covers the pans surface evenly. Cue: Flick of the Wrist... 

3.     Cook each crepe for about 2 minutes or until the crepe is light brown. Loosen the edges of the crepe first similar like with pancakes, with a spatula, flip and cook the other side. This will not take very long a minute at best to cook the other side! 

You can fill your crepes with anything you'd like, I love a good cream cheese filling! You can always omit the cinnamon and red velvet and stuff with eggs and crumbled sausage then top with cheese for a savory crepe!

Optional Ingredients - 1 Teaspoon of each ingredient should be enough to flavor the crepes, if not add another teaspoon.
Pumpkin Pie Spice
Apple Pie Spice
Almond Extract
Lemon Extract --- These would be GREAT with fresh blueberry compote!

Stay hungry my friends...

Ray B.