Red velvet crepes are made from scratch and filled with a simple cheesecake-style cream cheese filling, finished with a chocolate drizzle for a decadent touch.
If you enjoy red velvet for breakfast, try the crepes as a special treat. They share the same flavor profile as red velvet waffles or pancakes but are thinner and more delicate.
These crepes are ideal for a special morning—Valentine’s Day breakfast, a birthday brunch, or any time you want something a little indulgent.
If you haven’t made crepes before, don’t worry: they’re easier than they look. The key is using very little batter so the crepes turn out thin and delicate.
On their own the crepes aren’t overly sweet, but once filled with the cream cheese mixture and topped with the chocolate drizzle, they reach a perfect balance of flavors.
Ingredients and Substitutions
- Flour: All-purpose flour works well.
- Baking Powder & Baking Soda: Both are used to give the batter a light lift.
- Salt: Balances the flavors.
- Cocoa Powder: Use unsweetened cocoa powder. Regular or Dutch-processed should both work, though the recipe was tested with regular cocoa.
- Buttermilk: Adds tang and tenderness. If you don’t have it, you can make a simple buttermilk substitute.
- Milk: 2% or whole milk both work fine.
- Egg: One large egg helps bind the batter.
- Vanilla: Good vanilla extract enhances flavor.
- Sugar: Only a small amount is needed—the crepes themselves are not very sweet.
- Food Coloring: Liquid red food coloring gives the crepes their characteristic color; reduce the amount if using gel coloring.
- Butter: Use melted, cooled unsalted butter for best incorporation.
- Cream Cheese: Regular cream cheese at room temperature is recommended; reduced-fat varieties should also work.
- Powdered Sugar: Adjust to taste to achieve a thick filling; add milk as needed to reach desired consistency.
- Chocolate Chips: Semi-sweet is suggested, but milk or dark chocolate can be used according to preference.
- Cream: A small amount of cream helps melt the chocolate into a smooth drizzle.
More Red Velvet Recipes
For more red velvet inspiration, consider muffins, trifle, danish, or sweet rolls made with the same flavor profile.
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Red Velvet Crepes
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Ingredients
Crepes:
- 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
Cream Cheese Filling:
- 8 ounces cream cheese at room temperature
- 1/4 cup powdered sugar
- 1 tablespoon milk
Chocolate Drizzle:
- 2 ounces chocolate chips
- 2 1/2 tablespoons cream
Instructions
Make the crepes:
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In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
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In another bowl, combine the buttermilk, milk, egg, vanilla, sugar, red food coloring, and melted butter. Whisk until smooth.
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Stir the wet ingredients into the dry ingredients until the batter is smooth.
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Heat an 8-inch nonstick skillet over medium heat. When hot, ladle a small amount of batter—just under 1/4 cup for an 8-inch pan—then lift and tilt the pan to swirl the batter thinly and evenly across the bottom. Cook until the surface loses its shine, flip, and cook the other side briefly.
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Remove cooked crepes and keep warm in an oven set to 200°F while you finish the rest of the batter.
Make the cream cheese filling:
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Beat the cream cheese until smooth, then mix in the powdered sugar and milk until the filling reaches a thick, spreadable consistency. Adjust powdered sugar or milk as needed.
Make the chocolate drizzle:
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Place chocolate chips in a bowl. Heat the cream until it reaches a boil, pour it over the chips, let sit for a couple of minutes, then stir until smooth and glossy.
Assemble the crepes:
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Spread a spoonful of the cream cheese filling on each crepe, roll or fold, dust with powdered sugar, and finish with the warm chocolate drizzle. Serve immediately.