These adorable and fun Red Velvet Crepes turn regular crepes into an exciting edible piece of art. Fill the crepes with sweetened cream cheese, fold into envelopes, and secure with white chocolate hearts – perfect for special occasions!
Why You’ll Love These Love Letter Red Velvet Crepes
Adorable treats that are perfect for special occasions – These adorable red velvet crepes are perfect for Valentine’s day, a birthday, high tea, and other special events, such as bridal and baby showers.
Make ahead – Easily make the crepes ahead of time to store in the fridge or freezer, ready to pull out and assemble with fresh cream cheese filling.
Easily customisable – These red velvet crepes are perfectly suited to a cream cheese filling. However, there’s nothing preventing you from experimenting with other delicious sweet fillings, such as Nutella, mascarpone, or whipped cream. You secure heart-shape strawberries on the folded crepe envelopes as an alternative to the white chocolate hearts.
Get the kids involved – Get the kids to help you fill the crepes, fold them, and decorate them. It’s easy to supervise and a lot of fun to assemble together!
Red Velvet Crepe Ingredients
Ingredients
White Chocolate Hearts
- 3 oz white chocolate, melted
- Sprinkles (optional)
Crepes
- 1 cup all-purpose flour
- 1 tbsp cocoa powder
- ½ tsp granulated sugar
- 2 large eggs
- ½ cup milk
- ½ tsp melted butter
- 1 tsp vanilla extract
- ½ tsp red gel food coloring
Cream Cheese Filling
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ¼ tsp vanilla extract
- ½ cup whipped cream
For some more chocolatey treats, try these:
- Chocolate Snowball Cookies
- Mini Oreo Peppermint Cheesecakes
- Chocolate Snowball Cookies
- Chocolate Chia Pudding
- Banana Chocolate Chip Muffins
- Chocolate Peppermint Shake
How To Make Love Letter Red Velvet Crepes
Make the White Chocolate Hearts
Melt the white chocolate in a heatproof bowl, using either a microwave or double boiler.
Transfer the melted chocolate into a piping bag. Pipe small heart shapes onto a parchment-lined baking sheet. Add sprinkles while the melted chocolate is still wet, if desired.
Place the baking sheet in the freezer until the hearts are firm, about 15-20 minutes.
Prepare the Crepe Batter
In a medium bowl, whisk together the flour, cocoa powder, and sugar.
In a separate bowl, whisk the eggs, milk, melted butter, vanilla extract, and red gel food coloring until well combined.
Gradually add the wet ingredients to the dry ingredients, whisking until smooth and lump-free. Let the batter rest for 20-30 minutes.
Cook the Crepes
Heat a nonstick skillet over medium heat. Lightly grease with butter if needed.
Pour about ¼ cup of the crepe batter into the skillet, swirling to coat the surface evenly.
Cook for 1-2 minutes, or until the edges start to lift. Flip and cook for an additional 30 seconds.
Transfer the crepe to a plate and repeat with the remaining batter.
Prepare the Filling
In a mixing bowl, beat the softened cream cheese until smooth.
Add the powdered sugar and vanilla extract, beating until fully incorporated.
Gently fold in the whipped cream. Transfer the filling to a piping bag.
Assemble the Crepe Envelopes
Pipe a square of cream cheese filling in the center of a crepe.
Fold two sides of the crepe inward to form a long vertical shape.
Take the bottom of the crepe and fold it up over the filling. On the top part, fold the edges inward to create a point, forming the shape of an envelope.
Fold the top over to seal the envelope.
Add a small dollop of cream cheese filling to the flap as “glue” and attach a white chocolate heart as the seal.
Storage Instructions For Red Velvet Crepes
In The Fridge
Place leftover red velvet crepes in an airtight container with pieces of parchment paper between each crepe to prevent sticking and store them in the fridge for up to 4-5 days. Serve the chilled crepes directly from the fridge when ready to enjoy again.
Freezing
I don’t recommend that you freeze assembled red velvet crepes as the freezing and thawing process can affect the texture of these treats. That said, you could freeze the plain crepes without the cream cheese filling.
Once the crepes have fully cooled, stack them with pieces of wax paper or parchment paper between each crepe to prevent them from sticking together. Cover the stacked crepes with plastic wrap or foil and place them in an airtight container or freezer-safe bag to store in the freezer for up to 3 months. Thaw the frozen crepes and assemble with cream cheese filling when ready to enjoy.
Here are some more delicious baked treats:
- Mini Apple Hand Pies
- Sourdough Bread Blueberry French Toast Muffins
- Caramel Apple Dumplings
- 2 Banana Choc Chip Banana Bread
- Blueberry Heart Pie Pops With Blueberry Icing
Love Letter Red Velvet Crepes Filled With Cream Cheese & Sealed With Choc Hearts
Ingredients
White Chocolate Hearts
- 3 oz white chocolate melted
- Sprinkles optional
Crepes
- 1 cup all-purpose flour
- 1 tbsp cocoa powder
- ½ tsp granulated sugar
- 2 large eggs
- ½ cup milk
- ½ tsp melted butter
- 1 tsp vanilla extract
- ½ tsp red gel food coloring
Cream Cheese Filling
- 8 oz cream cheese softened
- ¼ cup powdered sugar
- ¼ tsp vanilla extract
- ½ cup whipped cream
Instructions
Make the White Chocolate Hearts
- Melt the white chocolate in a heatproof bowl, using either a microwave or double boiler.
- Transfer the melted chocolate into a piping bag. Pipe small heart shapes onto a parchment-lined baking sheet. Add sprinkles while the melted chocolate is still wet, if desired.
- Place the baking sheet in the freezer until the hearts are firm, about 15-20 minutes.
Prepare the Crepe Batter
- In a medium bowl, whisk together the flour, cocoa powder, and sugar.
- In a separate bowl, whisk the eggs, milk, melted butter, vanilla extract, and red gel food coloring until well combined.
- Gradually add the wet ingredients to the dry ingredients, whisking until smooth and lump-free. Let the batter rest for 20-30 minutes.
Cook the Crepes
- Heat a nonstick skillet over medium heat. Lightly grease with butter if needed.
- Pour about ¼ cup of the crepe batter into the skillet, swirling to coat the surface evenly.
- Cook for 1-2 minutes, or until the edges start to lift. Flip and cook for an additional 30 seconds.
- Transfer the crepe to a plate and repeat with the remaining batter.
Prepare the Filling
- In a mixing bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar and vanilla extract, beating until fully incorporated.
- Gently fold in the whipped cream. Transfer the filling to a piping bag.
Assemble the Crepe Envelopes
- Pipe a square of cream cheese filling in the center of a crepe.
- Fold two sides of the crepe inward to form a long vertical shape.
- Take the bottom of the crepe and fold it up over the filling. On the top part, fold the edges inward to create a point, forming the shape of an envelope.
- Fold the top over to seal the envelope.
- Add a small dollop of cream cheese filling to the flap as “glue” and attach a white chocolate heart as the seal.
