Red velvet, if you please: Crepe cake is as sweet as can be for Valentine’s Day

Whether you look forward to Valentine’s Day or completely dread it, I have something to make the day as sweet as can be: red velvet crepe cake.

Made with layer upon layer of silky cocoa-kissed crepes and sweet cream cheese frosting, this festive cake is just as delicious as it is stunning.

The batter, made with pantry staples of flour, milk, eggs, sugar, oil, cocoa powder, vanilla and salt, mixes easily in a blender. For that signature red velvet color, red gel food coloring is added.

Crepes are like thin pancakes, so, when making them, you want to swirl the batter around to evenly coat the pan. This can take some getting used to, and I usually write the first few off as taste testers.

But you’ll quickly get use to it. And they don’t have to be perfect, as they’re all stacked, and just the ruffled edges show.

The crepes alone aren’t overly sweet or chocolaty, so the luscious filling of cream cheese frosting adds the perfect bite of sweetness. Adding to that is fresh berries and a sprinkle of powdered sugar, which finishes off the cake.

Chocolate, Nutella or whipped cream would be tasty additions, too. They also can be served individually and filled and rolled with any of the mentioned options, which would make an impressive Valentine’s Day breakfast for your sweetheart – or yourself.

Red Velvet Crepe Cake

Adapted from completelydelicious.com.

For the crepes:

2 2/3 cups whole milk

2 cups all-purpose flour

4 large eggs

1/4 cup + 3 tablespoons sugar

1/4 cup vegetable oil

3 tablespoons red gel food coloring

2 tablespoons unsweetened cocoa powder

2 teaspoons vanilla

1/8 teaspoon salt

Butter, for coating the pan

For the cream cheese filling:

8 ounces cream cheese, at room temperature

1/4 cup unsalted butter, at room temperature

1 teaspoon vanilla extract

Pinch of salt

1 1 /2 cups powdered sugar

1 tablespoon milk

For serving:

Powdered sugar

Fresh berries (strawberries, blueberries, raspberries)

To make the crepes:

Combine all crepe ingredients in a blender and pulse for about 10-15 seconds or until thoroughly combined. Put the crepe batter into a refrigerator for 1 hour to allow the bubbles to subside. This will keep the crepes from being rubbery and also from tearing when you cook them. The batter will keep for as long as 48 hours.

Lightly butter a small nonstick pan and heat over medium heat. In the center of the pan, pour a scant 1/4 cup of batter and pick up the pan and swirl to coat evenly. Cook for about 2 minutes or until the top looks dry and the edges start to pull from the pan.

Run a spatula along the entire edge of the crepe and flip. Cook for 30 seconds more. Slide the crepe onto a plate and continue making crepes until the batter is gone. While the crepes are cooling, prepare the cream cheese filling.

To make the filling:

In a medium bowl, beat the cream cheese and butter until fluffy. Mix in vanilla, the pinch of salt, and then beat in the powdered sugar half a cup at a time. Add in the tablespoon of milk and mix until the mixture is smooth and creamy.

To assemble the cake:

When crepes are completely cooled, place one crepe on a serving platter and spread about one heaping tablespoon of cream cheese filling on the crepe. Place another crepe on top and spread another heaping tablespoon of the filling. Repeat until all the crepes are used.

Cover with plastic wrap and chill for at least 1 hour. To serve, dust with powdered sugar if desired and top with fresh berries.

Audrey Alfaro can be reached at spoonandswallow@yahoo.com.