I rolled my eyes at the red velvet cake trend, but now I can’t get enough. I’ll make any excuse to have ‘cake’ for breakfast– here’s my take on a classic.
Red Velvet Crepes
(Makes about 24, 8″ crepes)
Ingredients:
– 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 2 cups butter milk
- 1 1/4 cup whole or lowfat milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons cocoa powder, sifted
- 1 tablespoon red food color gel
- 2 tablespoons unsalted butter, melted
+ 2 tablespoons cooking oil (for pan)
*Update: Because the buttermilk lends to the acidity of this batter, do not substitute the baking soda for extra baking powder. If you add more baking powder, and omit the baking soda, you’ll end up with a heavy and dense crepe. In order to activate the baking soda, it requires an acidic substance, which the buttermilk provides. Double-acting baking powder (likely, this is what you have in your kitchen) is activated by heat and an acidic element, and in this case, baking soda does the trick. Enough with the chemistry lesson– just don’t make substitutes if you want light and fluffy crepes; the recipe is balanced to account for ingredient properties.
Mascarpone Cream Filling
- 500 mL heavy cream
- 300 gr mascarpone cheese
- 1/2 cup icing sugar
- 1 teaspoon vanilla extract
- zest of 1 orange (optional, but adds nice tang)
+ 1/2 cup raspberry jam (optional, for filling crepes)
Chocolate Ganache Topping
- 75 gr bittersweet chocolate
- 75 mL heavy cream
- 1 tablespoon sugar
Directions:
For the Mascarpone Filling:
1. Using a mixer, mix mascarpone cheese, 1/4 cup sugar, and vanilla until soft and fluffy. Set aside.
2. Whip cream and remaining sugar to a stiff peak. Carefully fold into the mascarpone cheese until combined. Refrigerate until ready to use.
For Chocolate Ganche Sauce
1. Place chocolate in a heatproof bowl and set aside. In a small sauce pan, heat cream and sugar to a rolling boil. Remove from heat, and pour over chocolate. Carefully mix until homogenous, and set aside until ready to use. If the ganache sets, re-melt the chocolate over a double boiler.
Red Velvet Crepes
1. In a large bowl stir together flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
2. In a separate bowl, whisk together the buttermilk, milk, egg, sugar, melted butter, vanilla extract and food coloring. Whisk until combined.
3. Pour the liquid ingredients into the mixing bowl with the dry ingredients, and stir with a wooden spoon until the dry ingredients are combined. The batter will be a little runny (think soup). If you find that the batter is too thick and pancake like, add more milk (regular). Make sure the batter is clear of lumps.
4. With a pastry brush, brush the surface of large (non-stick) skillet with cooking oil. Heat it over medium heat. Test skillet after a couple of minutes by drizzling a few few drops of water onto the cooking surface. If the drops sizzle and evaporate, the surface is hot enough.
5. Turn the heat down to medium. For each crepe, spoon or ladle about 1/4 cup of the batter into the center of the skillet. Holding onto the handle of the pan, remove it from the heat and swirl the pan so the batter coats the bottom of the pan. You want to make the coating as thin as possible. If you have holes in the crepe, go ahead and add more batter to the pan to cover them. Return to heat.
6. As the batter cooks, it will dry and lose its shine (~ 2 minutes). Once this happens, use a non-metal spatula and carefully flip the crepe over. Finish cooking the crepe on the other side (~ 45 seconds).
7. Gently slide the cooked crepe onto an ovenproof plate, and keep the finished crepes warm in an oven set at 195 degrees.
Assembling the Crepes:
- If using raspberry jam, place a small amount the center of the crepe. Pipe mascarpone cream filling, and carefully roll.
- Drizzle with chocolate ganache sauce and dust with icing sugar.
If you liked this post, you’ll love our Red Velvet Love Puffs
March 31st, 2011 at 12:24 am
HOLY CRAP THAT LOOKS AMAZING. yes, capitals were necessary.
March 31st, 2011 at 12:50 am
Oh. My. Word. Those look fabulous and your photos are gorgeous. so decadent but almost too pretty to eat – that red crepe batter is fantastic!
March 31st, 2011 at 8:26 am
This is so cute
March 31st, 2011 at 10:30 am
that color is absolutely unbelievable !!! I love it !!
March 31st, 2011 at 5:36 pm
OMG – SO cool!!
March 31st, 2011 at 7:03 pm
These are fantastic — such a creative idea. Love the mascarpone filling.
April 1st, 2011 at 1:26 am
The first line under ingredients reads:
1 1/2 cups all-putpose flour
I couldn’t find any all-putpose flour at my local Ralphs.
WA WA
April 1st, 2011 at 1:33 am
An excuse to eat red velvet cake for breakfast?! You are a genius!
April 1st, 2011 at 1:50 am
Holy Crepes! You are so creative!
April 1st, 2011 at 1:58 am
Jenna — thanks for the capitals… I had the same excitement in mind when I was making these
Melissa — Thanks for kind words. It sucks being a baker on a diet, but these were worth the calories
Cooking Rookie — My red velvet obsession peaked with the creation of these bad boys. thanks for visiting
A frog in the cottage — the vivid red is the result of premium quality bakers dye. It’s extremely concentrated, and a little dab goes a longgggg way. If you have the access to commercial food coloring gel, invest in a set.
Stephanie — thank you
Fresh and Foodie — the mascarpone filling is my favorite. I think next time, I might add a little bit of orange zest for some tang and depth. Plus, I love chocolate and orange.
Jorge — all-putpose is the extremely rare cousin of all purpose. Oops. mistakes happen– I’m only human
The Teenage Taste — haha.. I wouldn’t go as far as genius, but dessert for breakfast is friken awesome. Had a similar revelation when I was introduced to Nutella– chocolate for breakfast? heck ya.
Jessica — love the pun. Thanks for visiting.
April 2nd, 2011 at 8:47 pm
I don’t know how to cook very well, but I am going to try to cook these, they just look too good to pass up!
April 4th, 2011 at 12:42 am
best crepes eva!!!! so duhlicious cant get enough. where can i get the mix??
April 5th, 2011 at 2:50 am
This is a beautiful masterpiece! I love the colors and crepes are delish!
April 5th, 2011 at 10:06 pm
wow, Maddy… i MUST make these for my family next time I go home. What a cool recipe! (love your blog!)
-Sam from class
April 6th, 2011 at 11:38 am
I’m actually taking a crepe class in a few days! After that I’m going to try and make these! Looks yummy!
April 6th, 2011 at 12:21 pm
Hi, Why do you put leaveners in the batter?
April 6th, 2011 at 4:39 pm
This is fantastic! Some of the most beautiful food photos I’ve seen. Pure food art.
April 6th, 2011 at 9:31 pm
hey so cute yah, and would i make them absolutely, but JUST BECAUSE ITS RED DOESNT MEAN ITS RED VELVET! does it have beetroot or vinegar or buttermilk to react with the cocoa to make it red? no, then its NOT FREAKING RED VELVET. jesus christ learn your food science and dont go by effing fads.
April 6th, 2011 at 11:35 pm
elle, why so hostile? sounds like this crepe did you wrong.
and the buttermilk is right in the recipe. obviously not a red velvet cake recipe to the t, but its pretty friggen cool. chill out.
david, i’m pretty sure that the leaveners are there to add tenderness to the crepe
April 7th, 2011 at 7:20 pm
Wow, this is completely stunning. Such fabulously bright pictures.
April 8th, 2011 at 6:34 am
Unfortunately looks like red tortillas to me… kind of a turn off. Sorry!
April 8th, 2011 at 12:14 pm
I always find it a little funny when people try to come off as a know-it-all or just plain rude, and they just make themselves look like an idiot! I am heading to the store to buy some BUTTERMILK for this recipe, as I am all out of vinegar to make my own. Also, I am going to sub cream cheese for mascarpone, because I have a brother who refuses to eat mascarpone. Hope it comes out just as delicious!
April 8th, 2011 at 1:58 pm
Also – beets are used in place of food colouring in red velvet cakes, not as a reagent. Learn your food science, indeed.
April 8th, 2011 at 4:07 pm
David, as Jenna said, the leaveners are added to make the batter light and fluffy. I find that with the addition of an acid, they tend to be a little bit more dense (which, I don’t care for). Plus, the buttermilk reacts beautifully with the soda, cocoa, and b.powder.
I agree that 1 tbsp of red coloring might be too much, but it’s justified because this recipe is for a larger quantity. I say this hoping that not one person will eat them all in one sitting, every single day…MODERATION!!!.
Sorry to hear that this recipe isn’t for everyone, but on that note, I love that my readers have a discerning palate– and a wealth of food science knowledge to boot. woohoo.
April 9th, 2011 at 3:52 am
To this I say, “YES, YES PLEASE”! I love anything red velvet! Also, your site name is adorable!!
April 9th, 2011 at 3:53 am
To this I say, “YES, YES PLEASE”! I love anything red velvet…..And your site name is adorable!!
April 10th, 2011 at 2:34 am
I love making crepes, and these look fantastic! I can’t wait to try them. They would be perfect for Valentine’s Day! Or, tint the filling green for Christmas.
April 10th, 2011 at 3:29 am
These are sooooo BEAUTIFUL!!! I love the color red and this is by far the greatest thing I have ever ever seen. I want this as my background on my computer…lol. I bet they tasted AMAZING!
April 10th, 2011 at 8:52 pm
DROOLING!
April 10th, 2011 at 9:18 pm
An interesting concept. And just in time. I was recently asked about doing a Crepe Party for s small group of ladies. I’ll have to try this one.
Another thought: For those who don’t want to purchase a whole container of buttermilk for such a small amount to be used, there is an option. Powdered Buttermilk is available in the baking isle of most major grocery stores. There is a conversion table on the back of the container and the powder is mixed with the dry ingredients. The same amount of buttermilk called for in the recipe is then replaced with water.
April 10th, 2011 at 9:30 pm
question: how would it taste if i used red velvet cake mix for the dry ingredients, and used your liquids save the vanilla?
April 11th, 2011 at 2:51 am
These look incredible! Going to try them very soon.
In relation to your tip on the baking powder and baking soda, I was always under the impression they were the same thing. From what I can find on wikipedia/chem journals they are exactly the same chemical compound, so how do produce such different results?
April 11th, 2011 at 11:39 pm
They look delicious!
April 12th, 2011 at 8:54 pm
Whooo Hooo. Anything this good could be breakfast or dessert. I love it. I am definitely trying this one at home. Looks fantabulous!!!!!!!!!
April 12th, 2011 at 11:21 pm
Oh my. I’m fairly certain pics should not be posted…this has GOT to be considered inappropriate lol
April 15th, 2011 at 4:38 pm
I stumbled upon and thought it looked really neat so I gave it a try.
I’ve never made crepes before, and I’ve never used mascarpone before so it was an adventure. Your tips about when to flip really helped me out because that’s one thing I wasn’t sure about.
They turned out great and I like it a lot! I’m thinking it’s a little too rich for a standard, but it’s definitely staying in my list of recipes. I’m actually some for breakfast as I type this.
Just wanted to leave a note to say thanks for the share!
April 17th, 2011 at 12:08 am
Wow. that looks great.
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April 24th, 2011 at 9:21 am
That looks so good! Umm I am going to break my diet!
April 24th, 2011 at 9:22 am
That looks so good! I am going to break my diet!
April 25th, 2011 at 3:49 pm
That sure is one wierd colored but delicious looking crepe. And I put fruits in my crepe. I’d like to but banana’s, penut butter, whip creme, sweet mango’s and a lot of chocolate syrup on that crepe.
April 29th, 2011 at 6:58 pm
These look AMAZING. Definitely bookmarking this for mother’s day. Any tips on rolling them? It seems like a finesse technique.
May 1st, 2011 at 12:23 am
Talia, in case you come back to this, Baking Powder and Baking Soda are actually NOT the same thing (hence the different names!).
Baking Soda is a pure substance, also known as sodium bicarbonate. It acts as a leavening in recipes.
Baking Powder has baking soda in it, but it is cut with cream of tartar. The baking powder tends to add a bit more of a punch when it comes to rising products, which is why you tend to see much less baking powder used than baking soda.
You can substitute one for the other, but they are not equal substitutions, and it tends to screw with the flavor a bit (lots of baking soda leaves a salty taste behind).
In case you were wondering!
In other news, Madalina, I will be making these for my mother for Mother’s Day…she cannot wait (and neither can I)!
May 1st, 2011 at 12:27 am
Urgh, Talia, i kind of screwed up my explanation, but this website has it down pretty well.
I had some of it right, others I think I pulled from something else in my chem class :/
http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm
Sorry about the original mix up, but hope that helps explain it!
May 6th, 2011 at 4:31 pm
I featured this recipe on Fun Friday Finds today. I hope you will stop by and take a peak.
http://www.itsybitsypaperblog.com
May 7th, 2011 at 7:22 pm
Holy crepe! Stunning presentation and man this looks yummy!
May 13th, 2011 at 11:49 am
Wow!! that looks great
May 15th, 2011 at 1:03 am
This looked so delicious, but when I tried to make it…..the crêpes stuck to the pan even with the cooking oil, so we decided to add another egg and they worked out a little better. The only thing that I found different than a normal crêpe was that it was dyed red /: but the filling was yummy. And I couldn’t get the same shade of red no matter how hard I tried. I hope that other people have more luck
June 5th, 2011 at 2:02 pm
This is stunning! Great photography! It has literally made my mouth water. Thank you so much! Can’t wait to try it!
June 19th, 2011 at 5:25 am
Hi!
My family is gluten free and on a crepe craze! We have converted the recipe… But dare I make the filling and the batter tonight and cook/serve at our family party tomorrow? Would that kill the baking soda/powder? And will the filling hold up?
July 7th, 2011 at 5:22 am
LOVE the hearts on top of the crepes.
How cute! And delicious!
July 23rd, 2011 at 1:17 pm
Hi,
How can I effectively increase the ingredients in this recipe to make a batch of 192 pancakes (which is 8 x your recipe). Will it be ok to just times everything by 8? Don’t want to play around with it as it is a whole lot of ingredients and would like to get it right the 1st time around. Making this as dessert for a party with a Moulin Rouge Theme & think this will go brilliantly.
July 27th, 2011 at 12:16 am
Not sure what I did wrong, but I cut the recipe in half and for some reason, I could not get them to cook properly on the stove. I wasted almost all of the batter trying too..
August 22nd, 2011 at 5:30 am
So I was wondering, if I change the food coloring would it change how the recipe would taste? I know it’s kind of a stupid question, but I just wanted to make sure. Ive made these before, but I want to make them blue or yellow this time.
September 7th, 2011 at 11:12 am
WOW, this looks fantastic!
September 9th, 2011 at 11:45 pm
Would it work to sub cream cheese for marscapone
October 3rd, 2011 at 10:07 pm
YUMMMMYYYY!!!!! they look toooooo delicious… I soo wanna have the right now!! :O
October 5th, 2011 at 11:12 am
These look absolutely delicious, now I know what to make my girlfriend come Valentines Day
January 21st, 2012 at 6:27 am
Oh my! How has it taken me so long to find this recipe?! These look incredible! Thanks for sharing…I will certainly be trying them soon!!
January 25th, 2012 at 5:45 pm
Those look absolutely amazing. Light and fluffy, but with a sweet edge to them.
January 27th, 2012 at 10:06 am
Everybody has all these delicious red velvet recipes, I want to make one!! These are gorgeous!
February 8th, 2012 at 2:23 am
How do you get the heart shapes? So that the powdered sugar doesn’t stick to the crepe? That looks so cool!
February 8th, 2012 at 2:24 am
How do you get the heart shapes???? So that the powdered sugar doesn’t stick to the crepe?
February 8th, 2012 at 3:42 am
Dianne,
I cut out little heart shapes from parchment paper and placed them over the crepe. I dusted the crepes with sugar and removed the parchment paper hearts. <3
February 10th, 2012 at 2:40 pm
Posted a link to this on my blog…thanks for sharing!
http://4you-withlove.blogspot.com/2012/02/red-velvet.html
March 13th, 2012 at 7:56 pm
Hi There!
I’m on the hunt for a perfect red velvet cake – well, red velvet anything – and have a ‘search party’ going on over at my blog and wanted to invite you to link up this and any other red velvet recipes you have! It ends at the end of the month.
Hope to see you there.
Cupcake Apothecary
http://cupcakeapothecary.blogspot.com/2012/03/my-search-for-perfect-red-velvet-cake.html
March 17th, 2012 at 10:24 pm
I can’t wait to make these. They look so pretty and yummy. I love red velvet anything! I love to make crepes for my family so these shouldn’t be too difficult.
March 23rd, 2012 at 6:29 pm
Red Velvet Genius! I’m going to pin these! Thank you! Please link up to Foodie Friday!
April 1st, 2012 at 5:46 pm
These were great. Although 1 tablespoon of red gel food coloring is WAY too much. I used 1 tsp. and they were plenty red. Also, I found medium heat works best and I had to spread out the crepe batter or it will rise quickly to make more of a pancake. We have a tradition of having crepes the first Sunday in April. Used these this time and they were a hit. Thanks so much
April 1st, 2012 at 10:00 pm
OMG, i loved it, i made it and it tastes awesome. i thought i couldn’t eat it it looked so good. i so love this website.
April 25th, 2012 at 2:03 pm
Hey! These look beyond yum
So if i want to halve the recipe, how do i get around the one egg? Any suggestions?
April 26th, 2012 at 12:34 am
This may be a stupid question, but essentially the only thing that makes this red velvet is the food coloring – at least that’s what I got from it. So if I already know how to make crepes, can I just make the batter regularly and then just add the food coloring to it? If I don’t get an answer back then I’ll just use this recipe.
Thanks
May 1st, 2012 at 7:19 pm
Hey Eszter… basically, yes… that iconic red comes from food color. The thing that make red velvet a little different is the buttermilk and dutch cocoa; the reaction of the ingredients makes it moist, rich and dreamy. But if I were to be honest with you; yes.. the food coloring does most of the work.
May 16th, 2012 at 2:32 am
Great Idea! I made these tonight but had to add to the amount of eggs and flour since sticking to the recipe yielded crepes that fell apart. I am an avid crepe maker and knew what to add to the batch to get these to “stick” together. Aside from that, the recipe is awesome! The color and taste is really spot on. I have never used the butter milk in crepes but I have to say it adds a “lightness” my crepes missed out on before. Fabulous!
June 19th, 2012 at 1:31 am
What are your thoughts on using cream cheese instead of marscapone? I am not a fan of Marscapone so I wondered how much cream cheese I could use… thanks for your help
and they look really yummy, I will be making them soon 
June 19th, 2012 at 2:38 pm
Hey Amber,
Cream cheese works– I use cream cheese as a substitute in some recipes that call for mascarpone, so I don’t think it’ll be an issue.
Cheers,
Madalina
August 5th, 2012 at 7:08 pm
I see no problem eating that for breakfast. Yum!
September 19th, 2012 at 7:48 pm
Yes puh-LEASE. Why are your photos so beautiful? And that whisk is awesome. Super cute.
November 5th, 2012 at 9:46 am
I’m at the office now and I so craving right now for Red Velvet Crêpes.They look amazing!I can’t wait to get home so I can prepare them.Yammy!Thanks for the recipe!
November 7th, 2012 at 9:05 am
I just called my mother and sent her the link for those amazing crepes.Can’t wait to get home from work and taste them!Yammy!
November 17th, 2012 at 8:15 am
Look delicious!thank you for sharing the great idea and the recipe!
January 18th, 2013 at 11:34 pm
Wow! I love the idea. Plan to make them for my sis for her birthday in November. Seems a long way off, but I like planning.
January 25th, 2013 at 6:02 am
I want to make these tomorrow as a special treat for my husband. Can anyone help me out with conversions? How many cups of buttermilk should I use? How much cheese, And how much bittersweet chocolate … my chocolate is in 1 oz bars.
January 26th, 2013 at 2:09 am
These didn’t work for me
I made the inside stuff before the crepes so now I have a whole bowl of the cream filling and no crepes. I used a whole jar of quality bakers food coloring and they were still muddy brown. They didn’t taste good, and I couldn’t get them think enough without holes. I couldn’t even get them to be round and not all shredded for that matter when I turned them.
Too bad – I was really looking forward to this surprise dessert for a special dinner to welcome my husband home.
January 26th, 2013 at 2:47 am
Kristen,
Funny you say that, I was literally about to comment that I made these tonight and they turned out well. I followed the recipe and they worked out well.
I used dutch process cocoa powder… maybe that made the big difference? Im not sure.
My first 2 crepes were hard to “swirl” around the pan, but I turned down the heat and took my time and it worked out really good. It did take a little bit of practice.
I wish you didnt have that experience, cause mine turned out good.
February 4th, 2013 at 3:24 am
I found these on pinterest and made them today for my husband who loves red velvet cake! They were a hit! Everyone in my house loved them I even had some friends come by to get some. I doubled the chocolate ganache and used in with the filling for the crepes as opposed to raspberry jam. Will be making these again and again!
February 9th, 2013 at 4:03 am
Whats the difference between granulated and icing sugar? I’ve never heard of icing sugar before.
February 9th, 2013 at 6:10 pm
This sounds superb, however I had to use unit converters to figure out the heavy cream and marscapone measurements. Don’t know why the filling recipe starts out metric and ends up English. Excited to try it, though!
February 9th, 2013 at 6:11 pm
@ Jamie–powerdered sugar.
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August 29th, 2013 at 4:29 pm
Realmente buena receta. Aqui en miami he podido conseguir todos los ingrdientes pero se que mi tia vive en mexico y no los ha conseguido todos. Muy rica su receta
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If you can’t find one you should check the rest of the label to find out if the yogurt if gluten free or not.
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September 23rd, 2014 at 10:55 pm
Hi, I am making this as the closer to a breakfast for 20 people hence I’m cooking a lot of things together. I would have to make these first and leave in oven. You say that I should keep the finished crepe warm at 195 degrees. I imagine this is just the dough without the filling cause the mascarpone would melt.
I can’t assemble these right before serving because I don’t have a lot of help. Do they work at room temperature? What’s your advice for someone that has to prep these crepes early and make it work?
Thank you
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