Red Velvet Crepes
User Reviews
4.8
16 reviews
Excellent
Red Velvet Crepes
Report
Red Velvet Crêpes filled with Chocolate Whipped Cream and fresh strawberries will be the perfect breakfast to serve on Valentine’s Day.
Share:
Ingredients
For the crepes:
- 1 cup all-purpose flour 130 grams
- 1 1/2 tablespoons cocoa powder 8 grams
- 2 large egg at room temperature
- 3 tablespoons butter very soft, 43 grams, salted
- 1/8 teaspoon salt
- 1 tablespoon granulated sugar 12 grams
- 1 cup milk 8 ounces, whole
- 1/2 cup water 5 ounces, ⅛ cup
- 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 sugar 24 grams, granulated white
- 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
(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%)
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
16 reviews
Excellent
Other Recipes
You'll Also Love
