Over on my blog, I’m getting ready for Valentine’s Day with my 2nd annual Red Velvet Week. And of course, I needed a reason to eat red velvet for breakfast!
These crepes would definitely make any Valentine’s Day special. Make them for your special someone for breakfast in bed, and get your day off on the right foot! If you’ve never made crepes before, they are so much easier to make than you’d expect. The trick is to not use too much batter per crepe – you want them nice and thin! These crepes themselves aren’t overly sweet, but the cream cheese filling and chocolate topping make these the perfect sweet breakfast treat!
Red Velvet 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
In a large bowl, combine the flour, baking powder, baking soda, salt and cocoa powder. Mix well; set aside.
In another large bowl, combine the buttermilk, milk, egg, vanilla, sugar, red food coloring and melted butter. Whisk until smooth.
Combine the dry ingredients with the wet ingredients. Stir until smooth.
Heat an 8-inch nonstick skillet over medium heat. When the skillet is hot, ladle a small amount of the batter into the pan. I found for my pan, the perfect amount was just under 1/4 cup of batter. Lifting the pan off of the heat, swirl the batter around the bottom of the pan, coating the whole bottom of the pan. You want it to be as thin as possible, while coating the whole pan. Return to the heat and cook until the batter has lost it’s shine, then flip and cook on the opposite side. Remove from the pan and keep warm in an oven set to 200°F. Repeat with the remaining batter.
recipe slightly adapted from duhlicious
Cream Cheese Filling
8 ounces cream cheese, at room temperature
1/4 cup powdered sugar
1 tablespoon milk
In a bowl, beat the cream cheese until smooth. Beat in the powdered sugar and the milk.
Chocolate Drizzle
2 ounces chocolate chips
2 1/2 tablespoons cream
Place the chocolate chips in a bowl. In a separate bowl, heat the cream in the microwave until boiling. Pour over the chocolate chips and let sit for a couple of mintues. Stir together until the chocolate is completely melted and smooth.
Assemble the crepes:
Fill each crepe with a bit of the cream cheese mixture. Roll up, sift powdered sugar on top, and then drizzle on chocolate. Enjoy!
[...] Today, I’m sharing a recipe for these delicious and decadent Red Velvet Crepes over at the Cafe Zupas blog. Just think – the perfect Valentine’s Day breakfast in [...]
I can’t wait to try these, thank you so much!
These sound incredible! I’m definitely going to make this recipe soon.
Made them, success! They were easy and amazing, thank you so much for sharing the recipe, truly enjoyed.
[...] 2. Red Velvet Crepes [...]
[...] Red Velvet Crepes, Cafe Zupas [...]
I found this on Pinterest. I’m a huge red velvet fan & can’t wait to try out this easy recipe!! Thank you for sharing!!
This is the worst crepe recipe ever. The batter is too complex for just a crepe recipe. Go to google and type in crepe recipe and you can find much better and easier recipes and just add coco powder and red food coloring for “red velvet”. My batter was super runny, and yet when it started to cook on the stove it got fluffy and started to rise and break apart (crepes are not supposed to rise and they are supposed to be easy to flip) They stuck to the pan and it was awful. I had to throw the whole batter out, and remake them with a better recipe.
Melinda,
I’m so sorry they didn’t work out for you – I’m not sure what happened. I have made this same recipe several times and haven’t had any problems with it and have had several other people say that they loved them. My crepe batter has always been pretty thin, but these have never puffed up for me, so I’m not sure what happened. Sorry it didn’t work out for you.
Gonna make this for valentines for about 50 people. Also going to sprinkle icing sugar hearts on top. Will post later outcome
Just wondering if I can make batter a day ahead. Usually my crepe batter can be done just so and can keep for almost 2days.