Red Velvet Crepes

4.75 from 8 votes

Red Velvet Crêpes filled with Chocolate Whipped Cream and fresh strawberries will be the perfect breakfast to serve on Valentine’s Day.

Prep Time45

Cook Time10

Total Time55

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 249kcal

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 1/2 tablespoons cocoa powder, 2 large eggs , 3 tablespoons salted butter, 1/8 teaspoon salt, 1 tablespoon granulated sugar, 1 cup whole milk, 1/2 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.

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.

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 1/3 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.

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

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. **