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..
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.
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.
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 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.
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.
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.
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. **