Red Velvet Crepes with Santa Clara ® Cheese Ice Cream

Santa Clara ®
Captivate everyone with these creative and perfect red velvet crepes filled with cheese mousse. The best part is topping them with 3 scoops of cheese and raspberry ice cream; it's the ideal touch.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 3 balls ice cream, Santa Clara® Cheese and Raspberry
  • 1 1/2 cups whipping cream
  • 1/2 liters cow's milk
  • 6 tablespoons icing sugar
  • 90 grams cream cheese, (1 package)
  • 1 envelope unflavored gelatin powder
  • 2 eggs
  • 3/4 cups flour
  • 1 1/4 cups cow's milk
  • 2 tablespoons vanilla essence
  • 1 teaspoon sugar
  • 2 teaspoons cocoa powder
  • 1 tablespoon red food coloring
Preparation
30 mins
0 mins
Low
  • For the CREPE DOUGH: Break the eggs into the blender, blend for a few seconds.
  • Add the milk, flour, cocoa powder, vanilla extract, and sugar. Finally, add a few drops of red food coloring and blend until everything is combined.
  • Grease a pan with butter, pour a tablespoon of the batter, and tilt the pan to cover the surface.
  • Cook until the crepe easily lifts off. Repeat with the remaining batter.
  • For the CHEESE MOUSSE: Add cream cheese to the blender, blend until creamy. Continue adding the milk, heavy cream, and powdered sugar.
  • Soak the gelatin packet in two tablespoons of hot water. Mix until fully dissolved and add to the mixture.
  • Place in a bowl, cover with plastic wrap, and refrigerate for 1 hour.
  • Fill a piping bag with the cheese mousse. Push the mixture to release the air.
  • Add a bit of mousse to the center of each crepe and roll them up.
  • Form 3 scoops of ice cream and place them on top of each crepe.
  • Dust with powdered sugar.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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