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Posted: 02/01/2012

Red Velvet Crepes

Name: Red Velvet Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cups flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 1/2 tablespoons sifted cocoa powder; 2 cups buttermilk; 1 1/4 cups milk; 1 large egg; 1 teaspoon vanilla extract; 3 tablespoons sugar; 2 tablespoons red food coloring; 2 tablespoons butter, melted; 8 ounces cream cheese, at room temperature; 1/4 cup powdered sugar; 1 tablespoon milk; 2 ounces chocolate chips; 2 1/2 tablespoons cream

Total Time: 45 minutes 0 Reviews Jump to Recipe

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Red velvet crepes are made from scratch and then filled with a simple cheesecake filling. A chocolate drizzle finishes it for a decadent finish.

PIN IT FOR LATER!

Love red velvet for breakfast? Also try these Red Velvet Waffles or Red Velvet Pancakes.

Two rolled red velvet crepes filled with cream cheese filling and drizzled with chocolate.

I think these red velvet crepes would be perfect for any special morning.

If you’ve never made crepes before, you’ll find out that crepes aren’t as hard as you think. The trick is to not use very much batter – you want crepes that are really thin.

These red velvet crepes aren’t super sweet on their own, but once you fill them with the cream cheese filling and top them with a chocolate drizzle, they have the perfect amount of sweetness.

No I know what I want for breakfast on Valentine’s Day!

Ingredients and Substitutions

Flour: I use all-purpose flour.
Baking Powder & Baking Soda: You’ll need both the baking powder and the baking soda for the crepes.
Salt: The salt helps to balance the flavors.
Cocoa Powder: I use a regular, unsweetened cocoa powder. I have not tested this recipe with Dutch processed cocoa, but it should work as well.
Buttermilk: If you don’t have buttermilk on hand, you can make your own buttermilk substitute.
Milk: I use 2% milk, but whole milk will work, as well.
Egg: You’ll need just one large egg.
Vanilla: A good vanilla extract will give you good flavor.
Sugar: The crepes aren’t very sweet, so you don’t need a lot of sugar.
Food Coloring: The red food coloring is what gives the crepes their bright red color. I use a liquid food coloring – if you are using gel, you can cut the amount back.
Butter: The butter incorporates the best if it is melted and cooled slightly. I use unsalted butter.
Cream Cheese: I have only used regular cream cheese, but reduced fat should work, as well.
Powdered Sugar: You can add more or less powdered sugar to taste – you want a thick consistency, though. Add more or less milk to get your desired consistency.
Chocolate Chips: I use semi sweet chocolate chips, but you can also use milk chocolate or dark chocolate, depending on what you like the best.
Cream: The cream helps the chocolate melt into the perfect drizzling consistency.

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