Red velvet crepes with cheesecake mousse and raspberry sauce
Cheesecakes
French cuisine
Crepes: 2 eggs 1¼ cup milk 1 tsp sugar dash of vanilla ¾ cup flour 1½ Tbsp cocoa powder 1 tsp red food coloring butter (to place in the pan when cooking the crepes) Cream Cheese Mousse: 1½ cup whipping cream ½ cup milk (I used skim) 2 Tbsp. powdered sugar 1 (3.5 oz) package instant cheesecake pudding Easy Raspberry Sauce: ½ cup water ½ cup sugar (you can add a little more at the end if the sauce is too tart) 1 Tbsp. cornstarch 1 tsp. lemon juice 2 cups frozen raspberries For serving: powdered sugar and sweetened whipped cream, if desired
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