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.

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.

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.

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.

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.