Nutella-Filled Chili-Spiced Red Velvet Crepes with Whipped Cream and Raspberries
Sweet. Sexy. And delicous. The perfect treat for this Valentine's Day season.
Ingredients
Crepe Batter
- 1 C All Purpose Flour
- 1.5 Tbsp Cocoa Powder
- 2 Eggs
- 1 C Milk
- 1 C Water
- 3 Tbsp Butter, Melted
- 1 Tsp Sugar
- 1 Tsp Chili Powder
- 1/2 Tsp Salt
- 2 Tsp Red Food Dye
Whipping Cream
- 1 C Heavy Cream
- 2 Tbsp Sugar
- 1 Tsp Vanilla
Chili Cinnamon-Sugar
- 1 Tbsp Sugar
- 1 Tbsp Cinnamon
- 1 Tsp Chili Powder
Plus
- 6 Oz Package of raspberries, some for filling and some for topping with
- Nutella, or your favorite hazelnut spread, for inside crepes to your liking
Instructions
Crepes
- Mix together all crepe batter ingredients. You can actually make this the night before, or at least 30 minutes before, or so I am told. I have also made this almost directly before and it was fine.
- Heat your crepe pan or a smaller-medium sized skillet with spraying pan, on medium-high.
- Take either a ladle or a measuring cup. (I used my 3/4 measuring cup) and scoop some of the batter. Now you can use utensils made for spreading the crepe batter onto the pan, but you can make it easy by lifting the pan and kind of swirling it in a circular direction until the batter spreads to the edge or close to the edge of the pan. Let it cook for 15-20 seconds before taking a spatula of some sort, one you are comfortable with, and flipping over and cook another 15 seconds. You can roll yours if you prefer that style. I like to fold mine in half and then fold again to make a triangular shape.
- Spread Hazlenut Spread, in the middle and place some Raspberries.
Whipping Cream
- This is a hard one so listen closely...Just kidding. Add your Heavy Cream, Sugar and Vanilla and whip in a stand mixer or with a hand mixer, about 2-3 minutes, until whipped. You'll know when its done.
Chili Cinnamon-Sugar Sprinkle
- Take all seasonings and mix well. Take your whipping cream, place on crepes, followed by more raspberries and Chili Cinnamon-Sugar Sprinkle.