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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.

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

  1. 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.
  2. 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.
  3. Prepare the chocolate whipped cream: Chill a mixing bowl and whisk attachment in the refrigerator for 15-30 minutes to achieve optimal whipping results.
  4. 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.
  5. Refrigerate the filling: Cover the whipped cream filling and place it in the refrigerator until ready to assemble the crepes.
  6. 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.
  7. 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.
  8. Repeat: Remove the crepe to a plate and repeat with the remaining batter, stacking cooked crepes.
  9. 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.
  10. 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

Find it online: https://spatulaqueen.com/red-velvet-crepes-with-chocolate-whipped-cream-and-fresh-strawberries-recipe/