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.

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 any bowl in which you are going to beat the cream along with the whisk attachment in the refrigerator for 15-30 minutes.

Beat heavy cream using the wire whisk attachment of your stand mixer or using your hand mixer.

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.

Cover and place in the refrigerator until ready to use.

Heat a non-stick pan on medium heat. Spray with non-stick spray.

Once hot, pour ¼ cup [or more for bigger crepes] of batter in the pan and swirl the pan so that batter gets evenly spread around the pan.

Cook for 45 seconds to 1 minutes and then flip the crepe carefully.

Cook the other side for additional 30-45 seconds.

Remove from heat and repeat till the entire batter is finished.

Take one crepe at a time, spoon chocolate whipped cream on one side of the crepe, placed sliced 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 (optionaand serve with extra strawberries!