Red Velvet Crepes with Raspberry & Sweet Cream Cheese Filling are delicate cocoa-infused crepes colored vibrant red, filled with tangy raspberry preserves and rich cream cheese filling, then finished with a drizzle of melted Nutella for an indulgent touch.
Why You Will Love This Recipe
You’ll love this recipe because it combines the classic flavors of red velvet with the elegance of French-style crepes. The sweet-tangy filling balances the light cocoa crepes beautifully, making it perfect for romantic breakfasts, holidays, or impressive brunch spreads.
Red Velvet Crepes with Raspberry & Sweet Cream Cheese Filling
If you’re looking for a stunning dessert that feels both elegant and indulgent, these red velvet crepes with raspberry and sweet cream cheese filling are the perfect choice. With their vibrant red color and delicate cocoa flavor, they bring the classic charm of red velvet cake into a light, thin crepe form.
These homemade red velvet crepes are soft, flexible, and slightly chocolatey thanks to cocoa powder and a hint of vanilla. The addition of red food coloring gives them that signature bold red hue that makes them perfect for Valentine’s Day, anniversaries, birthdays, or festive brunches.
The sweet cream cheese filling is rich, smooth, and slightly tangy. Made with cream cheese, ricotta, powdered sugar, vanilla, and a touch of coffee (plus optional rum), it creates a luxurious filling that pairs beautifully with the crepes.
Raspberry preserves add a bright, fruity contrast that cuts through the richness and enhances the overall flavor profile. The combination of chocolate, cream cheese, and raspberry is simply irresistible.
To elevate the presentation even further, a drizzle of warm Nutella adds glossy chocolate decadence that melts into every fold.
Despite their elegant appearance, crepes are surprisingly easy to make. The batter blends quickly in a blender and cooks in minutes once rested.
Allowing the batter to sit ensures tender, smooth crepes with the perfect texture.
These red velvet crepes can be served for breakfast, brunch, or dessert, and they’re guaranteed to impress guests.
Whether you’re planning a romantic morning or hosting a special gathering, this red velvet crepes recipe delivers beauty, flavor, and indulgence in every bite.
Servings & Time
Servings: 8–10 crepes
Prep Time: 15 minutes (+ 1 hour resting time)
Cook Time: 20 minutes
Total Time: About 1 hour 35 minutes
Ingredients
Crepes
2 eggs
1 egg yolk
1 cup milk
1/2 cup water
Pinch of salt
3 tablespoons butter, melted
1 teaspoon sugar
Dash of vanilla extract
1 cup all-purpose flour
1 1/2 tablespoons cocoa powder
Red food coloring
Extra butter for cooking
Filling & Toppings
Raspberry preserves
Sweet Cream Cheese Filling (see below)
Nutella (or melted chocolate)
Sweet Cream Cheese Filling
16 ounces cream cheese, softened
1/2 teaspoon lemon juice
2 cups powdered sugar
1/2 cup ricotta cheese
1 teaspoon vanilla extract
2 tablespoons strong coffee
1 teaspoon rum (optional)
Instructions
In a blender, combine eggs, egg yolk, milk, water, salt, sugar, vanilla extract, red food coloring, and melted butter. Pulse until foamy.
Add flour and cocoa powder. Blend until smooth. Let batter rest for 1 hour.
Prepare the sweet cream cheese filling by mixing all filling ingredients with a mixer until smooth and well combined. Set aside.
Heat a small non-stick pan over medium heat and lightly butter the surface.
Pour about 1 ounce of batter into the center of the pan, swirling to spread evenly.
Cook until the top loses its glossy appearance (about 1 minute). Flip and cook for about 15 seconds more.
Transfer to a plate and repeat with remaining batter.
To assemble, spread a 1-inch wide strip of raspberry preserves down the center of each crepe.
Top with sweet cream cheese filling.
Fold both sides over the filling and place on a serving plate.
Microwave Nutella for about 30 seconds until smooth and drizzle over crepes before serving.
Tips
Let Batter Rest: Ensures tender crepes.
Use a Non-Stick Pan: Prevents tearing.
Adjust Food Coloring: For deeper red color.
Don’t Overcook: Crepes cook quickly.
Serve Fresh: Best enjoyed shortly after assembling.
Red Velvet Crepes with Raspberry & Sweet Cream Cheese Filling
Ingredients
Crepes
- 2 eggs
- 1 egg yolk
- 1 cup milk
- 1/2 cup water
- Pinch of salt
- 3 tablespoons butter melted
- 1 teaspoon sugar
- Dash of vanilla extract
- 1 cup all-purpose flour
- 1 1/2 tablespoons cocoa powder
- Red food coloring
- Extra butter for cooking
Filling & Toppings
- Raspberry preserves
- Sweet Cream Cheese Filling see below
- Nutella or melted chocolate
Sweet Cream Cheese Filling
- 16 ounces cream cheese softened
- 1/2 teaspoon lemon juice
- 2 cups powdered sugar
- 1/2 cup ricotta cheese
- 1 teaspoon vanilla extract
- 2 tablespoons strong coffee
- 1 teaspoon rum optional
Instructions
- In a blender, combine eggs, egg yolk, milk, water, salt, sugar, vanilla extract, red food coloring, and melted butter. Pulse until foamy.
- Add flour and cocoa powder. Blend until smooth. Let batter rest for 1 hour.
- Prepare the sweet cream cheese filling by mixing all filling ingredients with a mixer until smooth and well combined. Set aside.
- Heat a small non-stick pan over medium heat and lightly butter the surface.
- Pour about 1 ounce of batter into the center of the pan, swirling to spread evenly.
- Cook until the top loses its glossy appearance (about 1 minute). Flip and cook for about 15 seconds more.
- Transfer to a plate and repeat with remaining batter.
- To assemble, spread a 1-inch wide strip of raspberry preserves down the center of each crepe.
- Top with sweet cream cheese filling.
- Fold both sides over the filling and place on a serving plate.
- Microwave Nutella for about 30 seconds until smooth and drizzle over crepes before serving.
Notes
- Let Batter Rest: Ensures tender crepes.
- Use a Non-Stick Pan: Prevents tearing.
- Adjust Food Coloring: For deeper red color.
- Don’t Overcook: Crepes cook quickly.
- Serve Fresh: Best enjoyed shortly after assembling.
