Red Velvet Crepes with Chocolate Whipped Cream Recipe
Introduction
Red velvet crepes are a delightful twist on the classic treat, offering a rich, velvety flavor wrapped in thin, tender crepes. Paired with creamy chocolate whipped cream, they make a perfect indulgent dessert or special breakfast.
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- 2 tablespoons cocoa powder
- 1 cup whipping cream
Instructions
- Step 1: In a bowl, whisk together the flour, cocoa powder, eggs, and milk until you have a smooth batter with no lumps.
- Step 2: Heat a non-stick skillet over medium heat and lightly grease it. Pour a small amount of batter into the pan, swirling to cover the bottom thinly. Cook for about 1-2 minutes until the edges lift easily, then flip and cook for another 30 seconds. Repeat with remaining batter.
- Step 3: In a chilled bowl, whip the cream until soft peaks form. Optionally, add a little sugar or vanilla for sweetness.
- Step 4: Spread the chocolate whipped cream onto each crepe and gently fold or roll them up to serve.
Tips & Variations
- For a richer flavor, add a teaspoon of vanilla extract to the batter.
- Try adding a tablespoon of red food coloring to the batter to enhance the red velvet look.
- Use dark cocoa powder for a more intense chocolate taste in both the crepes and cream.
Storage
Store any leftover crepes and whipped cream separately in airtight containers in the refrigerator for up to 2 days. Reheat crepes gently in a warm pan or microwave before adding fresh whipped cream.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the crepes ahead of time?
Yes, you can make the crepes a day in advance and keep them refrigerated, covered with plastic wrap to prevent drying out. Warm them slightly before filling.
How do I prevent the crepes from tearing?
Use a non-stick skillet and make sure it’s properly heated before pouring the batter. Pour an even, thin layer and avoid flipping too early to allow the crepe to set.
PrintRed Velvet Crepes with Chocolate Whipped Cream Recipe
Delight in these elegant Red Velvet Crepes filled with rich, creamy chocolate whipped cream. Perfect for a special breakfast or dessert, these thin, tender crepes combine subtle cocoa flavor with a luscious whipped cream filling for a decadent treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 crepes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crepe Batter
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 large eggs
- 1 1/4 cups milk
- 2 tablespoons sugar
- 2 tablespoons melted butter, plus extra for cooking
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Red food coloring (about 1-2 teaspoons)
Chocolate Whipped Cream Filling
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Crepe Batter: In a mixing bowl, whisk together flour, cocoa powder, sugar, and salt. In a separate bowl, beat the eggs, then add milk, melted butter, vanilla extract, and red food coloring. Gradually combine the wet ingredients with the dry, whisking until smooth. Let the batter rest for at least 20 minutes.
- Cook the Crepes: Heat a non-stick skillet or crepe pan over medium heat and lightly brush with butter. Pour about 1/4 cup of batter into the pan, swirling to evenly coat the bottom with a thin layer. Cook for 1-2 minutes until edges lift and the underside is lightly cooked, then flip and cook the other side for 30 seconds. Transfer to a plate and repeat with remaining batter, stacking crepes as you go.
- Make the Chocolate Whipped Cream: Using a chilled bowl and beaters, whip the heavy cream until it starts to thicken. Add the powdered sugar, cocoa powder, and vanilla extract, and continue whipping until soft peaks form. Be careful not to overwhip.
- Assemble the Crepes: Lay one crepe flat and spread a generous dollop of chocolate whipped cream across the center. Fold the crepe into quarters or roll it up gently. Repeat with the remaining crepes and filling.
- Serve and Enjoy: Arrange the filled crepes on a serving plate, optionally dust with cocoa powder or powdered sugar, and serve immediately for a decadent and visually stunning treat.
Notes
- Letting the batter rest helps the flour hydrate and yields more tender crepes.
- If you prefer a deeper red color, increase the amount of red food coloring carefully.
- Use a non-stick pan and melt butter between crepes to prevent sticking.
- Chocolate whipped cream can be prepared ahead and kept chilled until serving.
- Consider adding fresh berries or a drizzle of chocolate sauce for extra flavor and decoration.
Keywords: red velvet crepes, chocolate whipped cream, breakfast crepes, dessert crepes, cocoa crepes
