Serves: 8-10

​Prep time: 45 minutes - 1 hour

Bake time: None

Ingredients

• 3 cups all-purpose flour

• 1 teaspoon salt

• 1/3 cup sugar

• 2 - 1/2 tablespoons unsweetened cocoa powder

• 6 large eggs

• 1 - 2 teaspoons vanilla extract

• 2 - 1/2 cups milk (I used 2%)

• 1 - 1/3 cups half & half cream

• 6 tablespoons melted butter (I used unsalted)

• red food coloring (I used 2 tablespoons)

Cream Cheese Filling:

• 2 - 8oz packages of softened cream cheese at room temperature

• 1 - 1/4 cups icing sugar (aka powdered sugar)

• 2 - 1/4 cups very cold heavy whipping cream

• 1 teaspoon vanilla extract

Directions:

1. In a blender, add the eggs, melted butter (slightly cooled), sugar, milk, half & half cream, vanilla extract, unsweetened cocoa powder, flour, and salt. Blend for about 1 minute until smooth.

   
   

2. Add the red food coloring 1 tablespoon at a time, blending briefly after each addition, until a vibrant red is reached.

   
   

3. Pour the batter into a large bowl.

   
   

4. Heat a 10 inch skillet over medium heat. Add 1 teaspoon butter and swirl to coat the pan.

   
   

5. Pour 1/4 cup batter into the center of the skillet and quickly swirl the pan to spread evenly.

   
   

6. Cook for about 1-1/2 minutes, until the edges lift and the bottom is set. Flip and cook for 30 seconds more.

   
   

7. Transfer the crepe to a plate . Repeat with the remaining batter, lightly buttering the pan as needed.

   
   

8. In a bowl, whip the heavy cream until stiff peaks form. Set aside.

   
   

9. In a separate bowl, whisk the cream cheese until smooth. Add the icing sugar and vanilla extract and whisk until fully combined.

   
   

10. Gently fold the whipped cream into the cream cheese mixture in 2-3 additions, folding carefully until smooth and fluffy.

    
    

11. Place one crepe on a serving plate. Spread 3-4 tablespoons of filling evenly over the crepe, leaving 1/2 inch around the edges.

    
    

12. Top with another crepe and repeat, gently pressing down after each layer until all the crepes are stacked.

    
    

13. Wrap the cake in plastic wrap and refrigerate for at least an 1 hour.

    
    

14. Before serving, top with whipped cream, chocolate shavings, fruit, or any toppings of your choice. Slice and enjoy!