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Red Velvet anything is my favorite. When I saw that there were red velvet crepes, I about lost it. So I got right to work to make the perfect red velvet crepes and I think we just about did it! They taste amazing! They are so easy to make and they make a ton. This is the perfect breakfast for that special someone this Valentine’s Day.
Red Velvet Crepes Recipe
These Red Velvet Crepes are so easy to make and they make a ton. This is the perfect breakfast for that special someone this Valentine’s Day.
Serving
Ingredients
- 1½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 5 Tablespoons sugar
- 2 cups buttermilk
- 1½ cups milk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 Tablespoons cocoa
- 1 Tablespoon red food coloring
- 3 Tablespoons melted butter
- dash of salt
Equipment
Instructions
- In a medium size bowl mix together the flour, baking soda, baking powder, and sugar until fully combined.
- In a separate bowl, mix the buttermilk, milk, egg, vanilla extract, cocoa powder, food coloring, salt, and butter until well combined.
- Pour the liquids into the bowl with the dry ingredients.
- Whisk together the wet and dry ingredients until well combined and there are only a few small bumps.
- The mixture should be pretty smooth and not thick like pancake batter. If it is too thick, add a tablespoon or two of milk.
- Grease a medium small skillet, and pour about a 1/4 cup of the crepe mixture into the pan.
- Circulate the pan so the batter spreads evenly across.
- Place back on the burner and cook for about 30 seconds on each side.
- Serve with cream cheese, whipped cream, Nutella, chocolate sauce, strawberries, or powdered sugar
Nutrition
Calories: 92 kcal · Carbohydrates: 13 g · Protein: 3 g · Fat: 3 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 17 mg · Sodium: 100 mg · Potassium: 78 mg · Fiber: 1 g · Sugar: 5 g · Vitamin A: 134 IU · Calcium: 64 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Do you know of a good flour to use with this to make it gluten free? My 8 yo was just diagnosed with celiac disease. It’s really made meals and treats hard at our house. Thinking he might like something like this on Valentines Day. But from reading some gluten-free baking recipes, it’s not always a simple substitution. And I’m a novice baker.
Do you use unsweetened cocoa or regular cocoa?
Welcome to the world of GF cooking! 🙂 Two of my kiddos are Celiac so I know how tough the adjustment is, but this is a pretty forgiving recipe and you should be able to substitute without problems.
Better Batter or Cup for Cup are good substitutes, as is the Costco-sold GF flour. If you look up Gluten Free Cooking On a Shoestring, she has some mix-it-yourself flour mixes that will work, too.
My recommendation would be to make the recipe as indicated, but the main difference is in the amount of liquid needed to get to the correct consistency. Try to add the liquid ingredients slowly. If it reaches the right (runny) consistency for crepes before you’ve added all the liquid, make a test crepe and if it turns out, don’t add the rest. If you’ve added all the liquid and need more, add a tablespoon or more of milk at a time as described above.
Crepes have a technique so it may help to watch a YouTube video to see what the batter consistency and final crepe should look like.
Welcome to GF cooking – you’ll do great, just keep experimenting!
We used Hershey’s unsweetened cocoa.
Just making these now and I’m beyond frustrated! How in the **** do you flip these?! Hahaha I’m struggling!
They are a little tricky to flip. Are you using a non-stick cooking spray? Sometimes you can let them sit a little longer and they are a little easier to flip when they are a little more stiff. The first few crepes I had to flip with two spatulas until I finally found a way that worked with one. Practice makes perfect 🙂 hahaha
Hi! I have been (trying to) cooking GF since my now ex was diagnosed with Celiac Disease in 2012. Now, my middle child has to be GF also.
Anyway, I really like using GF Bisquick, and Betty Crocker All-Purpose GF Rice Flower Blend. Sometimes I mix a little of each. I have found that adding a little bit of vanilla, when the recipe does not call for it, and just about double the quantity of vanilla, if the recipe calls for it, can really help covering the rice and/or corn taste that a lot of the flours can have.
Hope this helps!
Also, for pasta, try using the the ones that are made with BOTH rice and corn. Those seem to be the closest to the “real” thing, from my experience. 🙂