Green Velvet Crepes with Bailey's Chocolate Chip Cheesecake Filling

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tbsp Cocoa powder
  • 1 cup Flour
  • 1 tbsp Food coloring, green
  • 1/2 cup Powdered sugar
  • 1 cup Semi sweet chocolate chips, Mini
  • 1/4 cup Sugar
  • 1 8 oz. container Topping, whipped

• Dairy

  • 1/3 cup Baileys irish cream
  • 4 tbsp Butter
  • 1 8 oz. package Cream cheese, reduced fat
  • 3/4 cup Whole milk

• Liquids

  • 1/2 cup Water

Found on thegoldlininggirl.com

Description

Ingredients

• 2 large eggs
• ¾ c. whole milk
• ½ c. water
• 1 c. flour
• 1 tbsp. cocoa powder
• ¼ c. sugar
• 4 tbsp. melted butter
• 1 tbsp. green food coloring
• 1 - 8 oz. package reduced-fat cream cheese, softened
• 1 - 8 oz. container whipped topping, thawed
• ⅓ c. Baileys Irish Cream
• ½ c. powdered sugar
• 1 c. mini semi-sweet chocolate chips

Directions

• In a large bowl, combine all crepe batter ingredients and whisk until smooth.
• In a large saucepan over medium heat, pour scant ⅓ c. batter, covering the entire bottom of the pan in a thin layer.
• Cook for 2-3 minutes, or until the top looks mostly cooked too, even before flipping. Carefully (it will be thin and delicate) flip the crepe over, and cook for about 30 seconds.
• Remove crepe from pan, and continue making crepes with remaining batter.
• In a large mixing bowl, beat cream cheese until smooth.
• Add whipped topping, Baileys, and powdered sugar, beating until smooth.
• Fold in chocolate chips.
• Spread several tablespoons of Baileys Cheesecake filling on each crepe, and roll.