Santa Clara ®

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Velvet Red Crepes with Santa Clara Cheese Ice Cream ®

30 mins
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Captivate everyone with these creative and perfect crepes red velvet stuffed with cheese mousse. The best part is to place 3 balls of cheese and raspberry ice cream on top, it is the ideal touch.
Learn more about Santa Clara ®


6 portions
  • 3 balls ice cream, of Cheese and Raspberry Santa Clara®
  • 1 1/2 cups whipping cream
  • 1/2 liters milk
  • 6 tablespoons powdered sugar
  • 90 grams cream cheese, (1 package)
  • 1 on gelatin powder
  • 2 eggs
  • 3/4 cups flour
  • 1 1/4 cups milk
  • 2 tablespoons vanilla extract
  • 1 teaspoon sugar
  • 2 teaspoons cocoa powder
  • 1 tablespoon Red food dye


For the MASA de las crepas: Break the eggs inside the blender, beat for a few seconds.
Add milk, flour, cocoa powder, vanilla extract and sugar. Finally add a few drops of red dye and beat to integrate everything.
Grease a pan with butter, pour a tablespoon of the mixture and tip the pan to cover the surface.
Cook until the crepe is easily peeled off. Repeat with the rest of the mixture.
For the CHEESE MOUSSE: Add the cream cheese inside the blender, beat until acremar. Continue adding milk, whipping cream and icing sugar.
Hydrate the envelope of gelatin in two tablespoons of hot water. Mix until dissolved completely and add to the mixture.
Place in a bowl, plasticize and refrigerate for 1 hour.
Fill a pastry bag with the cheese mousse. Push the mixture to take out the air.
Add a little mousse to the center of each crepe and fold them into a roll.
Form 3 scoops of ice cream and place them on each crepe.
Sprinkle with icing sugar.


Decorate with fresh red fruits.


If you want the mousse to be firmer, refrigerate all night.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
03/12/2015 14:20:57
Ohlala! Mmmmmm! Se me hace tarde para prepararlas.Gracias.

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