Red Velvet Crepes

These crepes are the perfect breakfast to serve your family on Valentine’s Day.





Category: Breakfast



2 Oakdell Cage Free Eggs
1 Oakdell Cage Free Egg yolk
1 cup buttermilk
1/2 cup water
1/4 tsp salt
3 tbsp melted butter, plus more for cooking
1 tbsp vanilla
Red food coloring
1 tsp sugar
1 1/2 tbsp cocoa powder
1 cup flour


1 (8 oz) package cream cheese, softened
1 cup powered sugar
1 (8 oz) container frozen whipped topping, thawed
Semi-sweet chocolate, melted

Red Velvet Crepes Directions

  1. Place eggs, yolk, buttermilk, water, salt, melted butter, vanilla, and red food coloring in a blender. Pulse until incorporated. Mix sugar and cocoa powder together and place in a blender along with the flour. Pulse again until mixed. Scrape down the side if necessary and pulse again. Let rest for 1 hour to remove any air bubbles.
  2. To make the filling, mix the cream cheese and powdered sugar together until creamy. Then either fold in the whipped topping or beat together until smooth.
  3. Over medium heat, warm up a 12-inch non-stick skillet. Lightly coat with butter. Place ⅓ cup of crepe batter into the skillet and swirl around the pan to coat the bottom with a thin layer. Cook until the edges crisp and the crepe is firm enough to flip over, about 3 minutes. Flip over and cook for 1 minute. Slide the crepe onto a cutting board and repeat until all the batter is cooked.
  4. Place filling inside of each crepe and roll up. Top with melted chocolate and more filling if desired.