Introduction

Red Velvet Crepes combine the delicate texture of crepes with the rich flavor of red velvet cake, creating a stunning and delicious treat. Filled with homemade chocolate whipped cream and fresh strawberries, these crepes are perfect for a special breakfast or dessert.

Red Velvet Crepes with Chocolate Whipped Cream and Fresh Strawberries Recipe - Recipe Image

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: Make the crepe batter by combining the flour, cocoa powder, eggs, softened salted butter, salt, granulated sugar, whole milk, water, red food coloring, and vanilla extract in a blender or food processor. Pulse for 1-2 minutes until smooth, scraping the bowl as needed.
Step 2: Pour the batter into a bowl, cover, and refrigerate for at least 30 minutes to allow the batter to rest. You can prepare this the night before for convenience.
Step 3: Prepare the chocolate whipped cream filling. Chill a mixing bowl and whisk attachment in the refrigerator for 15-30 minutes.
Step 4: Using a stand mixer or hand mixer, beat the heavy cream until it begins to thicken. Add the granulated sugar, cocoa powder, and vanilla extract, then continue beating until semi-firm peaks form. Avoid over-beating. Cover and refrigerate until ready to use.
Step 5: Heat a non-stick skillet over medium heat. If your pan tends to stick, lightly spray with non-stick spray.
Step 6: Pour about 1/3 cup of crepe batter into the center of the hot skillet. Quickly swirl the pan so the batter spreads evenly in a thin layer.
Step 7: Cook the crepe for 45 seconds to 1 minute, then carefully flip it and cook the other side for an additional 30-45 seconds.
Step 8: Transfer the cooked crepe to a plate. Repeat the process with the remaining batter.
Step 9: To assemble, place a spoonful of chocolate whipped cream on one side of a crepe. Add sliced strawberries on top, then fold the crepe into a quarter.
Step 10: Drizzle chocolate sauce over the assembled crepes and serve with extra berries or mini chocolate chips if desired.

Tips & Variations

For a dairy-free version, substitute whole milk with almond or oat milk and use coconut cream instead of heavy cream.
If you prefer less intense food coloring, start with 1 teaspoon and add more until you reach your desired shade.
Use fresh raspberries or blueberries as an alternative to strawberries for a different fruity twist.
To make the crepes extra tender, avoid over-mixing the batter once combined.

Storage

Store leftover crepes wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 2 days. Keep the chocolate whipped cream filling separate in a covered container and whip briefly before assembling if needed. To reheat, warm crepes gently in a skillet over low heat or in the microwave for about 10 seconds. Avoid reheating the whipped cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crepe batter ahead of time?

Yes, the batter can be made the night before and refrigerated. Resting the batter improves the texture of the crepes.

How do I prevent crepes from sticking to the pan?

Use a well-seasoned non-stick skillet or lightly spray the pan with non-stick spray. Ensure the pan is hot before adding batter and swirl quickly to make a thin, even layer.

Red Velvet Crepes with Chocolate Whipped Cream and Fresh Strawberries Recipe

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★★★★★

5 from 125 reviews

These Red Velvet Crepes are a delightful twist on classic crepes, featuring a rich cocoa-infused batter colored with vibrant red food coloring. Light and tender, they are filled with a luscious chocolate whipped cream and fresh strawberries, then drizzled with chocolate sauce for an indulgent dessert or special breakfast treat.

Author: Isabella
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Yield: 8–10 crepes 1x
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Red Velvet Crepes Batter

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)

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)

Toppings & Garnish

Strawberries (sliced)
Chocolate sauce

Instructions

Make the crepe batter: In a blender or food processor, combine all crepe batter ingredients — flour, cocoa powder, eggs, softened salted butter, salt, granulated sugar, whole milk, water, red food coloring, and vanilla extract. Blend for 1-2 minutes until smooth and well combined, scraping down the sides as needed.
Chill the batter: Pour the smooth batter into a bowl, cover, and refrigerate for at least 30 minutes to let the batter rest and improve texture. For convenience, you can prepare the batter the night before.
Prepare the chocolate whipped cream: Chill a mixing bowl and whisk attachment in the refrigerator for 15-30 minutes to achieve optimal whipping results.
Whip the cream: Using a chilled bowl and stand mixer or hand mixer, beat the heavy cream. Once it thickens slightly, add the granulated sugar, cocoa powder, and vanilla extract, and continue beating until semi-firm peaks form, being careful not to over-whip.
Refrigerate the filling: Cover the whipped cream filling and place it in the refrigerator until ready to assemble the crepes.
Cook the crepes: Heat a non-stick skillet over medium heat. Lightly spray with non-stick spray if needed. Pour 1/3 cup of crepe batter into the center of the skillet and swirl gently to spread the batter evenly in a thin layer.
Cook each side: Cook the crepe for 45 seconds to 1 minute until the edges set and the bottom is lightly browned. Flip carefully and cook the other side for 30-45 seconds.
Repeat: Remove the crepe to a plate and repeat with the remaining batter, stacking cooked crepes.
Assemble the crepes: Spoon chocolate whipped cream onto one side of a cooled crepe, add sliced or diced strawberries on top, then fold the crepe into quarters or fold first and place filling on top, based on preference.
Serve: Drizzle chocolate sauce over the assembled crepes and garnish with fresh berries or mini chocolate chips as desired. Serve immediately for best flavor and texture.

Notes

Resting the batter in the refrigerator allows the flour to hydrate fully, resulting in tender crepes.
Chilling the mixing bowl and whisk prior to whipping cream helps achieve perfect peaks quickly.
Use a non-stick skillet for easy crepe flipping, and lightly grease if your pan is older or prone to sticking.
Red food coloring intensity can be adjusted to your preferred shade of red.
Crepes are best served fresh but can be stored covered in the refrigerator for up to 1 day.

Keywords: red velvet crepes, chocolate crepes, dessert crepes, chocolate whipped cream filling, strawberry crepes, brunch recipe, easy crepes