1. In a large bowl stir together flour, baking powder, baking soda,
salt, and cocoa powder. Set aside.
2. In a separate bowl, whisk together the buttermilk, milk, egg,
sugar, melted butter, vanilla extract and food coloring. Whisk until
combined.
3. Pour the liquid ingredients into the mixing bowl with the dry
ingredients, and stir with a wooden spoon until the dry
ingredients are combined. The batter will be a little runny (think
soup). If you find that the batter is too thick and pancake like,
add more milk (regular). Make sure the batter is clear of lumps.
4. With a pastry brush, brush the surface of large (non-stick)
skillet with cooking oil. Heat it over medium heat. Test skillet
after a couple of minutes by drizzling a few few drops of water
onto the cooking surface. If the drops sizzle and evaporate, the
surface is hot enough.
5. Turn the heat down to medium. For each crepe, spoon or ladle
about 1/4 cup of the batter into the center of the skillet.
Holding onto the handle of the pan, remove it from the heat and
swirl the pan so the batter coats the bottom of the pan. You
want to make the coating as thin as possible. If you have holes in
the crepe, go ahead and add more batter to the pan to cover
them. Return to heat.
6. As the batter cooks, it will dry and lose its shine (~ 2 minutes).
Once this happens, use a non-metal spatula and carefully flip
the crepe over. Finish cooking the crepe on the other side (~ 45
seconds).
7. Gently slide the cooked crepe onto an ovenproof plate, and
keep the finished crepes warm in an oven set at 195 degrees.
Originally Submitted
5/12/2011
0 Out of 5 from
0 reviews
You can add this Red Velvet Crepes recipe to your own private DesktopCookbook.
