Warm Cheesecake Crepes Food

THE BEST CREPES

Steps:

• Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
• Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
• Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
• For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.

RED VELVET CREPES WITH CHEESECAKE FILLING

Steps:

• Add all the ingredients for the crepes, except the food coloring and nonstick spray, to a blender and blend until combined and smooth.
• Add about 3/4 teaspoon of red gel food coloring and blend until combined.
• Transfer the mixture to a glass bowl, cover with plastic wrap, and refrigerate for 30 minutes.
• Meanwhile, add the cream cheese, butter, powdered sugar, vanilla and salt to a food a bowl and mix with a spatula until smooth and combined. Fold in the chocolate chips.
• Transfer the mixture to a pastry bag and set aside on the counter so it remains room temperature.
• Uncover the crepe batter and give it a quick whisk.
• Heat an 8-inch nonstick skillet over medium heat and spray with nonstick spray.
• Scoop 1/4 cup of batter into the center of the skillet and immediately tilt and swirl pan to coat the bottom of the skillet.
• Cook for 2 minutes until the edges have dried and lifted slightly from the sides and the center is set. Flip over and cook for another 30-60 seconds. Repeat with remaining batter. You should end up with 12 crepes.
• Pipe a thick layer of the cheesecake filling on the bottom half of a crepe. Spread with an offset spatula if needed.
• Fold the top half of the crepe over to cover the cheesecake filling. Fold in half so that you get a neat triangle. Repeat with remaining crepes.
• Serve with a dust of confectioners' sugar, a drizzle of chocolate syrup, a dollop of whipped cream and some berries on the side.