Add all the crepe ingredients (milk through salt) into a blender and pulse for 15 seconds. Carefully remove the lid, scrape down the sides, and pulse for another 15 seconds.
Transfer the crepe batter to a bowl and add a few drops of food coloring. Keep whisking and adding food coloring until you reach your desired color. Cover and refrigerate for at least 60 minutes.
While the batter is chilling, make the cream cheese filling.
Set aside a plate covered with parchment paper. Heat an 8 inch non-stick pan on low-medium heat and lightly grease it with butter.
When the pan is hot, add slightly less than ¼ cup of crepe batter to the center. Immediately lift and swirl the pan to evenly coat the bottom with batter.
After 30 seconds, carefully run a rubber spatula along the edge of the crepe and then lift the crepe and tuck the spatula underneath to flip it on its other side. Let that side cook for another 30-45 seconds and then carefully transfer it from the pan to the prepared plate.
Repeat until you're out of batter. This should make about 12 crepes.