Red 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
Scale
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
