For how easy crepes are to make, I feel like we don’t make them nearly enough! Though I usually opt for just plain crepes with some butter and cinnamon, today I’m sharing with you a decadent Red Velvet Crepe recipe with cream cheese filling.
Red Velvet Crepes Recipe
Crepes (or crêpes if you’re fancy) are a thin pancake that can be made sweet or savory, based on the flour used to make the crepes and the fillings chosen. The main difference between a crepe and a pancake is that a pancake has a rising agent in it that causes it to become fluffy and thick, however crepes are usually a bit less sweet than pancakes, allowing their fillings to determine if they are going to be savoury or sweet.
Every time they come to mind, I lament that I don’t make them nearly enough! There are so many fun ways to serve and enjoy crepes – from easy breakfasts, to filling lunches, to simple or indulgent desserts – and all of them are delicious! (Except for the buckwheat crepes, you can keep those…)
The worst thing about making crepes is that actually cooking them takes a while – about 2 minutes per crepe – but if you are lucky enough to have leftovers, I find that they freeze and reheat really well.
During our last move, I purged our crepe pan because I’ve been trying to move away from pans with non-stick coatings. While a crepe pan does make the process of making crepes way easier, you can make crepes in any pan as long as you can easily angle a spatula into the edges of your pan to flip your crepes. However, if you find that you’re making crepes (or omelettes, quesadillas, pizzas or tortillas) often enough, a good crepe pan is probably a worthwhile investment.
If you’re in the market for a crepe pan, opt for one with a non-scratch surface, about 8-10″ in diameter, and ideally, with a handle that can go in the oven. I personally have my eye on this cast iron crepe pan which can also be used to make pizzas, eggs, tortillas, quesadillas, pancakes, etc. The shallow edges are perfect for easily maneuvering a spatula for flipping, and cast iron will last forever.
How Long Does Crepe Batter Last?
Crepe batter has to sit for about 30 minutes before you make it (so all air bubbles are gone from the batter), so sometimes it’s easier to make the batter well ahead of time.
Crepe batter can be stored in the fridge overnight up to 2 days, however if you need more time, you may find that prepping your crepes in advance and refrigerating (or freezing) those is a better fit.
How to Freeze Crepes
This recipe makes about 10-12 crepes (depending on the size of your pan and the thickness of your crepes) but it can easily be doubled, if you want to cook once, enjoy twice!
If you plan to freeze your crepes, let them cool completely and then store them flat in a large freezer zip-top bag. I also like to put a small piece of parchment paper in between each crepe to prevent them from sticking together, especially if I won’t be defrosting them all at the same time.
To reheat, remove the crepes from the freezer and let come to room temperature. You can reheat in the microwave, oven, or on the stove. I tend to add about a teaspoon of butter to a skillet and reheat them that way, but I also don’t mind them reheated in the microwave.
Crepes can be frozen for up to 4 months without a flavor or texture loss.
Red Velvet Crepe Ingredients
1 cup milk
1/2 cup water
1/2 teaspoon salt
3 Tablespoons butter, melted (plus more for cooking)
1 teaspoon sugar
1 teaspoon vanilla extract
1 cup flour
1½ Tablespoon cocoa powder
5 drops red food dye, optional
- 1 cup icing sugar
- 1/2 brick cream cheese (4oz)
- 2 Tablespoons milk
- 1/2 teaspoon lemon juice, optional
- Chocolate syrup, optional garnish
Tip: if you want to skip the food dye, try using natural cocoa powder (not Dutch processed) and buttermilk for a natural reddish reaction.
Kitchen Tools You May Find Helpful
- Nonstick Crepe Pan
- Measuring cups and spoons
How to Make Red Velvet Crepes
Combine eggs, milk, water, salt, sugar, vanilla, and 3 Tablespoons melted butter in a blender and pulse until foamy, about 30 seconds.
Add flour and cocoa powder and pulse until smooth.
Add the food dye at this time, if using. You will need to make the batter a little brighter than you want your final product to be.
Refrigerate the batter for 30 minutes or overnight.
When ready to prepare your crepes, heat 1 Tablespoon of butter in a crepe pan or other shallow frying pan. Ensure that the butter has coated the entire surface of the pan before adding 1/4 cup of crepe batter and swirling to cover the surface of the pan.
Cook crepes one minute, flip carefully, and then cook other side for half a minute. (The edges will start to crisp and turn up slightly, but the surface won’t get as bubbly as pancakes.)
Repeat this process with remaining batter.
To make the cream cheese filling, whisk the cream cheese filling ingredients (powdered icing sugar, cream cheese, milk and lemon juice) together, adding more or less milk to preference.
Spoon the filling into a piping bag and pipe a straight line across each crepe before rolling.
Garnish with chocolate sauce and leftover cream cheese filling.
Pin this decadent chocolate crepe recipe:
Grab your free printable for our delicious red velvet crepe recipe:
Optional cream cheese filling/drizzle:
Red Velvet Crepes are a fun twist on a classic crepe recipe, and are surprisingly simple to make! If you can operate a blender and flip a pancake, you can make delicious crepes at home.