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My Red Velvet Crepes are light, airy and vibrant. The color along will make you hungry. They're perfect for breakfast, lunch, dinner or dessert!
Here are some more desserts to try: Orange Strawberry Cupcakes, Chocolate Beignets, Pineapple Upside Down Cake, Homemade Cinnamon Rolls, and Lemon Cupcakes.
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I first learned how to make crepes in culinary school before then the only thing I knew about crepes was Lil Wayne mentioned it in a song he had.
Yes, French pancakes were unknown to a boy from Louisiana, I mean why do I need thin pancakes when I have these giant fluffy buttermilk pancakes. My dad would make pancakes from scratch all the time for me as a kid.
After my first time having crepe suzettes I learned I needed to know about crepes. Listen, anytime you give a twenty-year-old boy liquor and fire to play within a dish it’s love at first ignite.
The dish was light, full of orange flavor and topped off with some powder sugar. AH-MA-ZING! I was sold and made sure I perfected crepes from that day. I still teach kids how to make crepes twice a year when I partner with the New Orleans Pelicans for the ACME Truck Reading Program they host.
Red velvet crepes, is another dish that came from a need to do something different at a dinner party for another client. I still get asked how to make this dish today and one of my good friends remind me every time I see her that I owe her some red velvet crepes that I promised her.
I had to ask what’s this thing with crepes and she told me that it’s not the crepes “I love anything red velvet; it reminds me of time spent with my grandmother in the kitchen.” Talk about the power of food and the memories they create.
How To Make Red Velvet Crepes
Crepes
In a bowl mix: milk, red dye, canola oil, sugar, nutmeg, salt, flour, eggs. Let sit for 15-20 minutes. Heat a 12-inch nonstick skillet over medium heat. Lightly coat with ¼ cup of canola oil. Pour access oil in heatproof bowl. Repeat process for each crepe. Using more oil when needed. Add 2 ounces batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
Cream Cheese Filling
In a bowl beat cream cheese for 30 seconds add butter, sugar and vanilla. Beat until all ingredients are incorporated. Fill 1 crepe with 2 tablespoons and spread evenly over crepe. Roll crepe up like a cigar.
How to Store Red Velvet Crepes
Freezer: Crepes: After the crepes cool off, use wax paper or parchment paper to separate them to keep them from sticking. Place them in a freezer bag and store them in the freezer for 3 months max. Thaw 24 hours before using.
Fridge: Crepes: After the crepes cool off, use wax paper or parchment paper to separate them to keep them from sticking. Place them in a freezer bag and store them in the fridge for 7 days max.
Cream Cheese Filling: Place in an airtight container in the fridge for 7 days max.
Reheating: Crepes: Turn on heat to medium, add crepes in a small or medium skillet pan, and cook for 1-2 minutes on each side.
Red Velvet Crepes Substitutions, Pro Recipe Tips:
- The secret to crepes is all in the tilt of the pan. Once you master how to tilt the pan to make sure you get an even distribution of batter you’ll quickly become a crepe legend.
- I don’t find it necessary to flip the crepe over on the other side to cook as the residual steam finishes the job while making the rest of the crepes.
- If you don’t have wax paper, paper towels or napkins work just fine. You don’t want them to cool together as you can possibly tear the crepes from attempting to separate them.
- You can fill the crepes with whatever you’d like! You can even play around and fill it with a savory filling if you want to. A popular old New Orleans dish is savory crepes with a crawfish sauce.
- You can use plant-based red dye instead of the traditional red dye. You can omit the red dye for a traditional crepe.
- Use fresh strawberries or blueberries for garnish for a nice pop of color.
- You can serve these crepes with my Hennessy Whipped Cream, Strawberry Hennessy Preserve or Mascarpone Icing.
- In place of cream cheese, you can use mascarpone, ricotta, or Neufchatel.
More Red Velvet Recipes
- Red Velvet Pound Cake with Spiked Egg Nog
- Red Velvet Cinnamon Rolls
- Red Velvet Pancakes
- Classic Red Velvet Cake
- Red Velvet Cupcakes
- Red Velvet Biscuits
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📖 Recipe
Red Velvet Crepes
Ingredients
Red Velvet Crepes:
- 1 cup milk
- 1 oz. red dye
- 1 ½ tablespoon canola oil plus ¼ cup
- 1 teaspoon sugar
- ¼ teaspoon nutmeg
- pinch salt
- ¾ cup plus 1 tablespoon flour
- 2 eggs
Cream Cheese Filling:
- 8 oz. cream cheese room temperature
- 1 stick unsalted butter melted
- 1 lb. powder sugar
- 1 teaspoon vanilla extract
Instructions
Red Velvet Crepe:
- In a bowl mix: milk, red dye, canola oil, sugar, nutmeg, salt, flour, eggs. Let sit for 15-20 minutes. Heat a 12-inch nonstick skillet over medium heat. Lightly coat with ¼ cup of canola oil. Pour access oil in heatproof bowl. Repeat process for each crepe. Using more oil when needed. Add 2 ounces batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
Cream Cheese Filling:
- In a bowl beat cream cheese for 30 seconds add butter, sugar and vanilla. Beat until all ingredients are incorporated. Fill 1 crepe with 2 tablespoons and spread evenly over crepe. Roll crepe up like a cigar.
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