Show your Valentine some love with these Red Velvet Crêpes. Served with a tangy cream cheese yogurt filling and fresh strawberries, these crêpes make the perfect love day breakfast or dessert.
In This Post: Red Velvet Crêpes
It’s Love Day!
When it comes to Valentine’s Day, it seems there are two types of people in this world:
- The hopeless romantics obsessed with anything pink, red and heart-shaped
- The Anti-Valentine “I don’t need a special day to tell people I love them” people
I would like to think I find myself somewhere in the middle.
While I agree that we shouldn’t wait for one day a year to tell people we love them, Valentine’s Day still serves as a great reminder to show our appreciation for one another. And not just in romantic relationships! Friends, neighbors, strangers – in today’s world, we could all benefit from a bit more love, however we choose to show it.
For me, nothing screams “I CARE ABOUT YOUR WELLBEING” more than cooking someone a meal. Even if its a bowl of cereal or a grilled cheese sandwich, when someone else makes it for you, its special.
So, let’s treat our people (whoever they are) to something delicious this Valentine’s Day.
These Red Velvet Crepes with Cream Cheese Yogurt Filling are fit for a festive breakfast, yet still decadent enough for dessert. Top off with fresh strawberries and dust with cocoa powder for an extra fancy finish.
Don’t Forget the Secret Ingredient…
Yep! You guessed it! It’s LOVE!
(while not scientifically proven to improve the taste of your dish, you can’t deny in your big ‘ol softie hearts that it makes a difference)
More Treats for your Sweetheart
- Easy Apple Cinnamon Turnovers with Flaky Phyllo Pastry
- Chocolate Peanut Butter Date Caramel Balls
- Baked Peaches with Pecan Crumble
Red Velvet Crêpes with Cream Cheese Yogurt Filling
Red Velvet Crêpes
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
- 1 1/2 cup milk
- 2 large eggs
- 2 tablespoons oil or melted butter
- red food dye, optional
Cream Cheese Yogurt Filling
- 1/2 cup cream cheese, softened
- 1/2 cup Greek yogurt, plain or vanilla
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- strawberries, sliced
- cocoa powder, for dusting
- In a large bowl, combine the flour, cocoa powder, sugar and salt. Add in the milk, eggs and oil or butter and whisk until the batter is well combined and smooth.
- Stir in a few drops of red food coloring at a time until the desired color is reached.
- Heat a large skillet over medium heat. Coat with oil or nonstick spray.
- Once hot, ladle on the crêpe batter and tilt the pan so the batter spreads evenly over the entire surface.
- Cook until bubbles form and the crêpe surface appears dry, about 45 seconds to 1 minute. Carefully flip and cook the other side another 30 seconds.
- Slide the cooked crêpe onto a plate. Repeat with the remaining batter, oiling the skillet between each crêpe.
- For the filling: combine the softened cream cheese, yogurt, sugar and vanilla in a bowl. Mix together until the sugar has dissolved and the filling is smooth.
- To serve: place a dollop of filling and a few sliced strawberries on each crêpe and roll or fold over to close. Garnish with additional filling, fruit and a dusting of cocoa powder. Enjoy!
- For easy clean up, place all crêpe batter ingredients in a blender and pulse 30 seconds to 1 minute. Pour batter directly from the blender into the skillet.
- Batter can be made up to 24 hours in advance. Prepare as desired, cover and refrigerate until ready to cook.
- Wrap leftover crêpes or store in an airtight container separate from any filling and fruit. Refrigerate up to three days.
- To freeze, stack crêpes between pieces of parchment or wax paper and place in an airtight freezer bag. Freeze up to 2 months and thaw in the refrigerator overnight.
Red Velvet Crêpe FAQ’s
How do I prepare the red velvet crêpe batter?
Simply whisk all dry ingredients together, add the wet and whisk again until the batter is smooth. See full instructions here. For even easier prep and less clean-up, place all batter ingredients in the blender and pulse until smooth. From here, pour the crêpe batter directly into the hot skillet.
Can I make this recipe in advance?
Yes! The batter can be made up to 24 hours ahead of time. Prepare the batter, cover and refrigerate until needed.
How do I store leftovers?
Unfilled crêpes can be wrapped or stored in an airtight container and refrigerated up to 3 days. Store extra filling and fruit separately. To freeze, layer crêpes between pieces of parchment before placing in a freezer bag. They can be frozen up to 2 months. Defrost in the refrigerator overnight.
Are there alternatives to using food dye?
Red beet juice or powder, pomegranate juice and concentrated cranberry juice are all good substitutes for red food dye. However, some may impart a slightly different flavor and color on your finished product. You can also simply omit the dye for chocolate crêpes with strawberries and cream.
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