Red Velvet Crepes with Chocolate Whipped Cream Recipe
Introduction
These Red Velvet Crepes with Chocolate Whipped Cream offer a delightful twist on a classic dessert. Light and tender crepes are paired with rich, chocolatey whipped cream for a treat that’s perfect any time of day.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons cocoa powder
- 2 large eggs
- 1 cup heavy cream
- 2 ounces dark chocolate, finely chopped
Instructions
- Step 1: In a mixing bowl, combine the flour and cocoa powder. Whisk in the eggs and enough water or milk to make a smooth, thin batter. Let it rest for about 10 minutes.
- Step 2: Heat a non-stick skillet over medium heat and lightly grease it. Pour a small amount of batter into the pan, swirling to cover the bottom evenly. Cook for about 1 minute, then flip and cook the other side for 30 seconds. Repeat until all batter is used.
- Step 3: While the crepes cool, whip the heavy cream until soft peaks form. Gently fold in the finely chopped dark chocolate to create the chocolate whipped cream.
- Step 4: Fill each crepe with a generous spoonful of the chocolate whipped cream, fold or roll them, and serve immediately.
Tips & Variations
- For a deeper red velvet flavor, add a teaspoon of vanilla extract and a few drops of red food coloring to the batter.
- Try topping the crepes with fresh berries or a dusting of powdered sugar for extra appeal.
- Use semi-sweet or milk chocolate instead of dark chocolate to adjust sweetness.
Storage
Store leftover crepes and chocolate whipped cream separately in airtight containers in the refrigerator for up to 2 days. Reheat crepes gently in a warm skillet or microwave before filling. Whipped cream is best served fresh and may need to be re-whipped slightly before serving if stored.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the crepe batter ahead of time?
Yes, you can prepare the batter and refrigerate it for up to 24 hours. Just give it a good whisk before cooking as it may separate slightly.
How do I prevent crepes from tearing?
Use a non-stick pan and a thin, even layer of batter. Make sure the pan is properly heated but not too hot, and gently loosen the edges with a spatula before flipping.
PrintRed Velvet Crepes with Chocolate Whipped Cream Recipe
Delight in these elegant Red Velvet Crepes with a luscious chocolate whipped cream filling. Soft, tender crepes infused with cocoa powder are paired perfectly with rich, fluffy chocolate whipped cream, making a decadent dessert or special breakfast treat.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 8–10 crepes 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crepes
- 1 cup all-purpose flour
- 2 tablespoons cocoa powder
- 2 large eggs
- 1 1/4 cups whole milk
- 1 tablespoon sugar
- 1 tablespoon melted butter
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- Red food coloring (optional, about 1 tablespoon)
Chocolate Whipped Cream
- 1 cup heavy cream, chilled
- 2 ounces semi-sweet chocolate, melted and slightly cooled
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the crepe batter: In a large mixing bowl, sift together the flour, cocoa powder, sugar, and salt. In a separate bowl, whisk the eggs, milk, melted butter, vanilla extract, and red food coloring (if using). Gradually add the wet ingredients to the dry, whisking until smooth and thin. Let the batter rest for 20 minutes.
- Cook the crepes: Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour about 1/4 cup of batter into the skillet, swirling to evenly coat the surface in a thin layer. Cook for about 1-2 minutes until the edges lift and the underside is set, then flip and cook for another 30 seconds. Stack cooked crepes on a plate and cover to keep warm. Repeat with remaining batter.
- Make the chocolate whipped cream: Using a chilled mixing bowl and whisk or electric mixer, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in the melted chocolate until well combined and smooth.
- Assemble and serve: Spread a generous spoonful of chocolate whipped cream onto each crepe, roll or fold, and serve immediately. Garnish with extra chocolate shavings or fresh berries if desired.
Notes
- For best results, ensure the crepe batter is thin to achieve delicate crepes.
- You can omit the red food coloring if you prefer a less vivid red velvet color.
- Use high-quality dark chocolate for a richer whipped cream flavor.
- Crepes can be made ahead and refrigerated, just reheat gently before filling.
- This recipe serves as a great base; try adding strawberries or cream cheese filling for variations.
Keywords: red velvet crepes, chocolate whipped cream, dessert crepes, sweet crepes, red velvet dessert
