Dessert

Red Velvet Crepes with Chocolate Whipped Cream and Fresh Strawberries Recipe

ByMariam Harutyunyan January 18, 2026January 18, 2026

Introduction

Red Velvet Crepes combine the rich flavor of cocoa with a hint of vanilla and vibrant red color, creating a stunning and delicious treat. Light and tender, these crepes are filled with silky chocolate whipped cream and fresh strawberries, making them perfect for a special breakfast or dessert.

The image shows a red crepe folded into quarters on a white plate with intricate red patterns. The crepe has two visible layers: the outer red crepe layer with a soft, slightly textured surface, and a middle layer of light cream filling with fresh red strawberry slices peeking out. On top of the crepe, there is a drizzle of shiny, dark chocolate sauce with a few small chocolate chips. Behind the crepe, a whole, sliced strawberry rests on a swirl of light brown cream. The plate sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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)
Strawberries (sliced)

Chocolate sauce

Instructions

Step 1: In a blender or food processor, combine the flour, cocoa powder, eggs, softened butter, salt, granulated sugar, milk, water, red food coloring, and vanilla extract. Pulse or blend for one to two minutes until the batter is smooth, scraping down the sides as needed.
Step 2: Pour the batter into a bowl, cover, and refrigerate for at least 30 minutes. Alternatively, make the batter the night before for convenience.

Step 3: Chill a mixing bowl and whisk attachment in the refrigerator for 15-30 minutes to prepare for whipping the cream.
Step 4: Beat the heavy cream in the chilled bowl using a stand mixer or hand mixer. As it thickens, add the granulated sugar, cocoa powder, and vanilla extract. Continue beating until soft to semi-firm peaks form. Be careful not to over-whip.
Step 5: Cover the chocolate whipped cream and refrigerate until ready to assemble.

Step 6: Heat a non-stick skillet over medium heat. Lightly grease with non-stick spray if needed. Pour about 1/3 cup of the crepe batter in the center of the skillet and swirl to spread evenly.
Step 7: Cook the crepe for 45 seconds to 1 minute until the edges lift from the pan. Flip carefully and cook the other side for 30-45 seconds. Remove the crepe and place it on a plate. Repeat with remaining batter.
Step 8: To assemble, spoon chocolate whipped cream onto one side of a cooled crepe. Add sliced strawberries on top and fold the crepe into a quarter. Alternatively, fold the crepe first and spoon the filling on top.

Step 9: Drizzle chocolate sauce over the assembled crepes and serve with extra fresh berries or mini chocolate chips if desired.

Tips & Variations

For a deeper red color, increase the amount of red food coloring slightly, but be careful not to add too much to keep the batter balanced.
Use high-quality cocoa powder for richer flavor in both the crepes and the whipped cream filling.

If you prefer, substitute fresh raspberries or blueberries for strawberries to change up the fruit flavor.
The batter can be made a day ahead and stored covered in the fridge, saving time the next day.

Storage

Store leftover cooked crepes in an airtight container in the refrigerator for up to 2 days. Keep the chocolate whipped cream covered and chilled separately for up to 1 day. When ready to serve, gently reheat the crepes in a warm skillet for a few seconds on each side. Add fresh filling just before serving for best texture.

How to Serve

A single bright red pancake sits centered on a white decorative plate with small cut-out shapes around the edge. On the left half of the pancake, there is a thick layer of light brown whipped cream piped in wavy vertical lines. Scattered over the whipped cream are small chopped pieces of fresh red strawberries. The plate is placed on a pink textured cloth with some chocolate chips and whole strawberries casually placed nearby on a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these crepes without red food coloring?

Yes, you can omit the red food coloring, but the crepes will have a chocolate brown color instead of the classic red velvet hue.

How do I prevent the crepes from tearing while cooking?

Make sure your pan is hot and well-seasoned or non-stick, and use a thin layer of batter. Gently loosen the edges before flipping, and flip carefully with a thin spatula to avoid tearing.