Red Velvet Crepes with Chocolate Whipped Cream Recipe
Delight in these delicate Red Velvet Crepes filled with smooth, rich chocolate whipped cream. Perfect for breakfast, brunch, or a decadent dessert, this recipe offers a light and luscious treat combining the subtle chocolate flavor with the tender texture of crepes.
- Prep Time: 20 minutes
- Cook Time: 15 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 cocoa powder
- 2 large eggs
- 1 cup milk
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Red food coloring (optional, to achieve red velvet color)
Chocolate Whipped Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 2 ounces dark or semi-sweet chocolate, melted and cooled
Instructions
- Prepare the crepe batter: In a mixing bowl, whisk together the flour, cocoa powder, sugar, and salt. In another bowl, beat the eggs with milk, melted butter, vanilla extract, and red food coloring until combined. Gradually add the wet ingredients to the dry, whisking until smooth and lump-free. Let the batter rest for 15-20 minutes.
- Cook the crepes: Heat a non-stick pan or crepe pan over medium heat and lightly grease it. Pour about 1/4 cup of batter into the pan, swirling to create a thin, even layer. Cook for about 1-2 minutes until the edges lift and the bottom is lightly browned, then flip and cook the other side for 30 seconds. Remove and repeat with remaining batter.
- Make the chocolate whipped cream: In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold in the melted cooled chocolate until fully incorporated and the mixture is fluffy.
- Assemble and serve: Spread a generous spoonful of chocolate whipped cream onto each crepe, fold or roll as desired, and serve immediately for best taste and texture.
Notes
- For a vibrant red color, add a few drops of red food coloring to the batter.
- Crepes can be kept warm in a low oven (200°F) covered with foil while you finish cooking the batch.
- You may substitute milk with any plant-based milk for a dairy-free version but the whipped cream will need to be substituted accordingly.
- Use good quality chocolate for the whipped cream to enhance flavor.
- These crepes are best served fresh but can be refrigerated for up to 1 day.
Keywords: red velvet crepes, chocolate whipped cream, breakfast crepes, dessert crepes, red velvet dessert
