Description

These Red Velvet Crepes are a decadent twist on the classic French crepe, infused with cocoa and vibrant red food coloring for a striking appearance. Filled with a luscious chocolate whipped cream and fresh strawberries, they make an elegant dessert or a special breakfast treat. Soft, thin crepes layered with rich whipped cream and fruit create a perfectly balanced sweet indulgence.

Ingredients

Scale

Red Velvet 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)
5/8 cup water (5 ounces)
2–3 teaspoons red food coloring (6–9 grams)
1 teaspoon vanilla extract (3 grams)

Chocolate Whipped Cream Filling

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)

Additional Toppings

Strawberries (sliced)
Chocolate sauce

Instructions

Make the crepe batter: In a blender or food processor, combine all ingredients for the red velvet crepes: flour, cocoa powder, eggs, softened salted butter, salt, granulated sugar, whole milk, water, red food coloring, and vanilla extract. Pulse or blend for 1-2 minutes until the batter is smooth, scraping the sides as needed.
Chill the batter: Pour the batter into a bowl, cover, and refrigerate for at least 30 minutes to allow the flour to hydrate and the flavors to meld. This step also helps the crepes cook more evenly.
Prepare the chocolate whipped cream: Chill a mixing bowl and whisk attachment in the refrigerator for 15-30 minutes to ensure the cream whips perfectly. Then, beat the heavy cream until it begins to thicken.
Add sugar and flavoring to the cream: Gradually add granulated sugar, cocoa powder, and vanilla extract to the cream while continuing to whisk. Beat until semi-firm peaks form, being careful not to over-whip, then refrigerate the whipped cream until ready to use.
Cook the crepes: Heat a non-stick skillet over medium heat. Lightly spray with cooking spray if needed to prevent sticking. Pour about 1/3 cup of batter into the center of the skillet and swirl to evenly coat the pan in a thin layer.
Flip the crepe: Cook the crepe for 45 seconds to 1 minute until the edges lift and the bottom is lightly cooked, then carefully flip it and cook the other side for 30-45 seconds. Remove the crepe and transfer it to a plate. Repeat until all batter is used.
Assemble the crepes: Take one cooled crepe, spoon a generous amount of chocolate whipped cream on one side, then top with sliced or diced strawberries. Fold the crepe into a quarter shape or fold first and then add filling on top, as preferred.
Serve: Drizzle chocolate sauce over the assembled crepes and serve immediately with additional fresh berries or mini chocolate chips if desired.

Notes

The crepe batter can be made the night before and refrigerated to save time in the morning.
Make sure the mixing bowl and whisk for the whipped cream are well chilled to achieve the best volume and texture.
If your skillet tends to stick, a light spray of non-stick cooking spray or a small amount of butter can help.
Be careful not to overbeat the whipped cream to avoid it turning into butter.
Adjust the amount of red food coloring based on the desired intensity of the red velvet color.
Fresh strawberries enhance the flavor and add a delightful fruity contrast to the richness of the whipped cream.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Keywords: red velvet crepes, chocolate whipped cream crepes, dessert crepes, strawberry crepes, sweet crepes, chocolate crepe filling