Red Velvet Crepes
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4.8
24 reviews
Excellent
Red Velvet Crepes
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Red Velvet Crêpes filled with Chocolate Whipped Cream and fresh strawberries will be the perfect breakfast to serve on Valentine’s Day.
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Ingredients
For the 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
- 1/2 cup + ⅛ cup water 5 ounces
- 2-3 teaspoons Red food coloring 6-9 grams
- 1 teaspoon vanilla extract 3 grams
For the Chocolate Whipped Cream:
- 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
Optional toppings:
- strawberries sliced
- chocolate sauce
Instructions
Make the crepe batter:
- In a blender or food processor, mix together all the ingredients listed under "red velvet crepes". Pulse for a minute or two, till everything is well combined, scraping the sides of the bowl as needed. 1 cup all purpose flour, 1 1/2 tablespoons cocoa powder, 2 large eggs , 3 tablespoons salted butter, 1/8 teaspoon salt, 1 tablespoon granulated sugar, 1 cup whole milk, 1/2 cup + ⅛ cup water, 2-3 teaspoons red food coloring, 1 teaspoon vanilla extract
- Pour batter into a bowl, cover and refrigerate for 30 minutes. You can even make the batter in the night to save time in the morning.
Make the chocolate whipped cream filling:
- Keep the steel bowl of your stand mixer or other mixing bowl and the whisk attachment for your mixer in the refrigerator for 15-30 minutes. This chills the metal or glass so that you get perfectly whipped cream.
- Beat heavy cream using the wire whisk attachment of your stand mixer or using your hand mixer.1 cup heavy cream
- Once the cream starts getting little thick, add in granulated sugar, cocoa powder and vanilla extract. Beat till the filling forms semi-firm peaks, being careful not to over-beat. 2 tablespoons granulated white sugar, 1 tablespoon cocoa powder, 1 teaspoon vanilla extract
- Cover and place in the refrigerator until ready to use.
Cook the crepes:
- Heat a non-stick skillet on medium heat. Spray lightly with non-stick spray if food tends to stick to the pan. My pan was new and I had no problem with the batter sticking.
- Once the skillet is hot, pour 1/3 cup crepe batter in the center of the skillet and swirl gently so that batter gets evenly spread around the pan.
- Cook for 45 seconds to 1 minutes and then flip the crepe carefully. Cook the opposite side for additional 30-45 seconds.
- Remove from heat and transfer the crepe carefully to a plate and repeat with the remaining batter.
Assemble the crepes:
- Take one crepe at a time, spoon chocolate whipped cream on one side of the cooled crepe, place sliced or diced strawberries on top and fold into a quarter or you can fold the crepe into a quarter and place the filling on top.
- Drizzle some chocolate sauce on top and serve with fresh berries or even mini chocolate chips. Strawberries , Chocolate sauce
Notes
- Don't want a red velvet version? Leave the red food coloring out if you want a traditional chocolate crepe.
- There are no leavening agents such as baking soda in crepes. They turn out very thin, just like a regular crepe.
- If you only have unsalted butter, add a pinch of salt to the batter.
- There is no baking soda or baking powder in the crepes. You want them to be flat.
- Refer to the article above for more tips and tricks.
- The calories shown are based on the recipe making 8 crepes, with 1 serving being 1 filled crepe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition Information
Show Details
Serving
96g
Calories
249kcal
(12%)
Carbohydrates
18g
(6%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
95mg
(32%)
Sodium
108mg
(5%)
Potassium
135mg
(4%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
685IU
(14%)
Vitamin C
0.2mg
(0%)
Calcium
70mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Serving | 96g | |
| Calories | 249kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 95mg | 32% |
| Sodium | 108mg | 5% |
| Potassium | 135mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 685IU | 14% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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