Red Velvet Crepes

  • Red Velvet Crepes

Crepes are delicious, I have nothing against a regular crepe. But, wait until you try these. It is like eating a thin piece of red velvet cake and filling it with sweet raspberry jam, cream cheese and then drizzling dark chocolate all over the top. These will really make your day.

Red Velvet Crepes

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1 1/2 cups flour
1 teaspoon Baking powder
1/2 teaspoon Baking soda
3 tablespoons Sugar
2 cups whole buttermilk
1 1/4 cup milk
1 egg ( large )
1 teaspoon Vanilla extract
1 1/2 tablespoons cocoa ( powder and sifted )
1 tablespoon food coloring ( red )
2 tablespoons unsalted butter ( melted )


For the Cream Cheese Filling:
Using a mixer, mix cream cheese, 1/2 cup sugar, and vanilla until soft and fluffy. Refrigerate until ready to use.

For Chocolate Ganache Sauce
Place chocolate in a heat proof bowl. Heat cream, butter and sugar in a small saucepan over medium-high heat. Bring to a boil. (Watch out, it boils over quickly). Pour the boiling cream over chocolate. Allow to stand 3-4 minutes, until chocolate melts. Stir until smooth. Set aside until ready to use. {If the chocolate thickens too much; reheat 30 seconds in microwave and stir.}

Red Velvet Crepes
In a medium mixing bowl stir together flour, baking powder, baking soda and cocoa powder. Set aside.

In a separate larger bowl, whisk together the buttermilk, milk, egg, sugar, melted butter, vanilla extract and food coloring. Whisk until combined.

Pour the liquid ingredients into the mixing bowl with the dry ingredients, and whisk just until the dry ingredients are combined. The batter will contain small lumps; these will work themselves out. The batter should be thin, if you find that the batter is too thick and pancake like, add more milk.

Heat an 8 inch skillet to medium. Spray the pan before each crepe.

For each crepe, scoop about 1/4 cup of the batter into the center of the skillet. Holding onto the handle of the pan, remove it from the heat and swirl the pan so the batter coats the entire bottom of the pan. You want to make the coating as thin as possible. If you have holes in the crepe, go ahead and add more batter to the pan to cover them. Return to heat.

Cook about 2 minutes and then carefully flip the crepe over. Finish cooking the crepe on the other side, about 1 minute.

Gently slide the cooked crepe out and keep warm.

Assembling the Crepes:

If using raspberry jam, place a small amount the center of the crepe about an inch wide. Pipe cream cheese filling down the center over the jam, and carefully roll.

Drizzle with chocolate ganache sauce and dust with powdered sugar.

Makes about 24 crepes, in an 8 inch skillet.

Cream Cheese Filling

   ounces    cream cheese ( softened )
Sugar Vanilla extract

Chocolate Ganache

1 1/3    cup    heavy cream
   tablespoon    butter
Sugar 1/2    cup    dark chocolate chips




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Red Velvet Crepes


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