Julie Clark
Posted: Updated:
Red Velvet Crepes
This post may contain affiliate links. Read our disclosure policy.
Red Velvet Crepes filled with Chocolate Whipped Cream and fresh strawberries will be the perfect breakfast to serve on Valentine’s Day.
My yearly valentine day ritual is to start the day with a delicious breakfast like red velvet cinnamon rolls, red velvet pancakes, red velvet pudding, red velvet cheesecake, and even red velvet donuts. Another option are these red velvet crepes filled with chocolate whipped cream and strawberries which will definitely start your day on the right note. After all, nothing says love more than red velvet!
Crepes are so versatile and that is why I love them. They can both be sweet or savory and come together pretty quickly. I’ve always thought they were so fancy and never even thought about making crepes at home. But after testing this red velvet crepe recipe, I realized how easy they are. Serve them for breakfast or dessert!
The best part about making crepes? The batter is mixed in a blender or food processor. Easy cleanup!
You may also love our apple pie crepes, red velvet cake , chocolate strawberry galette and red velvet cookies!
Red Velvet Crepes Ingredients
A few notes:
- Use unsweetened cocoa powder.
- Whole milk or 2% milk will work.
- Liquid red food coloring works for this recipe, but if you have gel food coloring you can usually get by with using less.
✨ See the recipe card for the full ingredient list. Whipped cream ingredients are mentioned below. ✨
How to Make Red Velvet Crepes
- In a blender or food processor, mix together all the ingredients listed under “red velvet crepes”. Pulse just till everything is well combined, scraping the sides of the bowl as needed. Try not to overmix it.
- Pour batter into a bowl, cover and refrigerate for 30 minutes. You can even make the batter in the night to save time in the morning.
- Heat a nonstick skillet on medium heat. Spray lightly with non-stick spray if food tends to stick to the pan. My pan was new and I had no problem with the batter sticking.
- Once the skillet is hot, pour ⅓ cup crepe batter in the center of the skillet and swirl gently so that batter gets evenly spread around the pan.
- Cook for 45 seconds to 1 minutes and then flip the crepe carefully. Cook the opposite side for additional 30-45 seconds.
- Remove from heat and slide crepe carefully to a plate and repeat with the remaining batter.
If you have a crepe pan or crepe maker, you can use that to cook the crepes. Follow the instructions for the pan you have.
To Assemble the Crepes
- To make folded crepes, take one crepe at a time, spoon chocolate whipped cream (or another favorite filling) on one side of the cooled crepe, place sliced or diced strawberries on top and fold into a quarter. Or you can fold the crepe into a quarter and place the filling on top.
- You can also make crepe rolls by spooning filling down the center of the crepe, then folding each side in to make a roll.
- Chocolate drizzle finishes off the top of the cake, or you can do a sprinkle of powdered sugar. I like to add a few dark chocolate chips, too!
Recipe Variations
- Turn this into a crepe cake recipe! If you’re looking for a fun way to serve crepes, make a red velvet crepe cake. Simply layer the thin pancakes on a plate with a cream cheese frosting or the chocolate whipped cream.
- Don’t want a chocolate filling? Mix sweet raspberry jam with softened cream cheese. Then pipe the mixture into the center of the crepes.
Red Velvet Crepes
Red Velvet Crêpes filled with Chocolate Whipped Cream and fresh strawberries will be the perfect breakfast to serve on Valentine’s Day.
Servings 8 servings
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Ingredients
For the crepes:
- 1 cup all purpose flour 130 grams
- 1 1/2 tablespoons cocoa powder 8 grams
- 2 large eggs at room temperature
- 3 tablespoons salted butter very soft, 43 grams
- 1/8 teaspoon salt
- 1 tablespoon granulated sugar 12 grams
- 1 cup whole milk 8 ounces
- 1/2 cup + ⅛ cup water 5 ounces
- 2-3 teaspoons red food coloring 6-9 grams
- 1 teaspoon vanilla extract 3 grams
For the Chocolate Whipped Cream:
- 1 cup heavy cream 8 ounces
- 2 tablespoons granulated white sugar 24 grams
- 1 tablespoon cocoa powder 5 grams
- 1 teaspoon vanilla extract 3 grams
Optional toppings:
- Strawberries sliced
- Chocolate sauce
Instructions
Make the crepe batter:
- In a blender or food processor, mix together all the ingredients listed under "red velvet crepes". Pulse for a minute or two, till everything is well combined, scraping the sides of the bowl as needed. 1 cup all purpose flour, 1 ½ tablespoons cocoa powder, 2 large eggs , 3 tablespoons salted butter, ⅛ teaspoon salt, 1 tablespoon granulated sugar, 1 cup whole milk, ½ cup + ⅛ cup water, 2-3 teaspoons red food coloring, 1 teaspoon vanilla extract
- Pour batter into a bowl, cover and refrigerate for 30 minutes. You can even make the batter in the night to save time in the morning.
Make the chocolate whipped cream filling:
- Keep the steel bowl of your stand mixer or other mixing bowl and the whisk attachment for your mixer in the refrigerator for 15-30 minutes. This chills the metal or glass so that you get perfectly whipped cream.
- Beat heavy cream using the wire whisk attachment of your stand mixer or using your hand mixer.1 cup heavy cream
- Once the cream starts getting little thick, add in granulated sugar, cocoa powder and vanilla extract. Beat till the filling forms semi-firm peaks, being careful not to over-beat. 2 tablespoons granulated white sugar, 1 tablespoon cocoa powder, 1 teaspoon vanilla extract
- Cover and place in the refrigerator until ready to use.
Cook the crepes:
- Heat a non-stick skillet on medium heat. Spray lightly with non-stick spray if food tends to stick to the pan. My pan was new and I had no problem with the batter sticking.
- Once the skillet is hot, pour ⅓ cup crepe batter in the center of the skillet and swirl gently so that batter gets evenly spread around the pan.
- Cook for 45 seconds to 1 minutes and then flip the crepe carefully. Cook the opposite side for additional 30-45 seconds.
- Remove from heat and transfer the crepe carefully to a plate and repeat with the remaining batter.
Assemble the crepes:
- Take one crepe at a time, spoon chocolate whipped cream on one side of the cooled crepe, place sliced or diced strawberries on top and fold into a quarter or you can fold the crepe into a quarter and place the filling on top.
- Drizzle some chocolate sauce on top and serve with fresh berries or even mini chocolate chips. Strawberries , Chocolate sauce
Video
Notes
- Don’t want a red velvet version? Leave the red food coloring out if you want a traditional chocolate crepe.
- There are no leavening agents such as baking soda in crepes. They turn out very thin, just like a regular crepe.
- If you only have unsalted butter, add a pinch of salt to the batter.
- There is no baking soda or baking powder in the crepes. You want them to be flat.
- Refer to the article above for more tips and tricks.
- The calories shown are based on the recipe making 8 crepes, with 1 serving being 1 filled crepe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Serving: 96g | Calories: 249kcal | Carbohydrates: 18g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 108mg | Potassium: 135mg | Fiber: 1g | Sugar: 5g | Vitamin A: 685IU | Vitamin C: 0.2mg | Calcium: 70mg | Iron: 1mg
looks so good.
How many crêpes per serving
My 1st choice at every occasions, Especilly valentines day.
Awesome for Valentine’s Day brunch. Not sure why I’ve never made crepes before, they look so easy and delicious!
crepes are hands down our favorite breakfast for all occasions, and these red velvet crepes are just perfect for valentines day