Real Recipes From Real Home Cooks ®

cherry red velvet crepe torte

(1 rating)
Recipe by
Greg Buerger
Peoria, AZ

I love red velvet cake and I love crepes so now you can have both in one delicious dessert. The crepes can be prepared and refrigerated for up to a week or frozen for 2-3 months. Great to have around for the holidays or for anytime you just have to have crepes!

(1 rating)
yield 10 -12
prep time 1 Hr
cook time 20 Min
method Stove Top

Ingredients For cherry red velvet crepe torte

  • 1 1/4 c
    all purpose flour
  • 1/2 tsp
  • 1/2 tsp
    baking powder
  • 2 tsp
    cocoa powder
  • 2 Tbsp
  • 1 1/2 c
    whole milk or half and half
  • 1 oz
    red food coloring
  • 2
  • 1/3 c
    melted butter, divided
  • 1 1/2 c
    cherry pie filling
  • 12 oz
    cream cheese, room temperatre
  • 1 c
    heavy whipping cream, whipped
  • 4 oz
    white chocolate chips, melted
  • 1/4 c

How To Make cherry red velvet crepe torte

  • 1
    Crepes In a large bowl combine flour, salt, baking powder, cocoa powder and sugar. In another bowl combine milk, food coloring, eggs and 2 tablespoons butter. Whisk to combine. Add wet ingredients into dry ingredient and whisk until smooth. Allow batter to set for 10 minutes.(Stir batter before you start cooking crepes) In a 10 inch skillet over medium heat, pour enough of remaining butter to lightly coat bottom of pan. Pour ¼ cup batter into pan and tilt skillet to evenly coat bottom. Cook for 10 to 15 seconds until bottom is lightly browned. (Edges will become browned and bubbles will appear) Then gently flip crepe to cook other side.Repeat with remaining batter, adding additional butter to skillet as needed. Stack crepes on waxed paper or paper towels.
  • 2
    White Chocolate Cream Cheese Icing In a medium bowl add cream cheese, 1/4 cup sugar and melted white chocolate. Beat with a mixer until well combined. Gently fold in whipped cream just until combined.
  • 3
    To assemble: Place a crepe on a serving plate and top with a thin layer of icing. Place another crepe on top and top with icing. Repeat until you have 9 crepes. Do not ice top crepe. Frost sides of torte and then add cherries to the top of the torte, adding a decorative border around outer edge of torte with icing. Refrigerate until ready to serve, then slice torte into thin wedges. Serves 10 to 12.

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