Today, we bring a recipe that all crepe, Nutella, and red velvet lovers will love. Red velvet Nutella crepe rolls. Inspired by our Nutella crepe rolls recipe. This recipe brings velvety red velvet crepes filled with Nutella.

Making this recipe was easier than you think. Honestly, I love making crepes because they are so easy, and they make the perfect breakfast or snack. This is also a perfect Valentine’s Day recipe you can easily make at home.

Nutella lovers, looking for an easy breakfast idea? Try out Nutella-stuffed pancakes or chocolate Nutella pancakes for an extra chocolate flavor.

We have been retesting old recipes, and yesterday, we actually remade our Nutella rolls recipe, which we still need to update on the website, but we realized that we could do so many more flavors, chocolate Nutella crepes, red velvet, etc.

What are crepes?

Crepes are very thin and delicate French pancakes that don’t use any leavening agent. They’re usually a breakfast or brunch treat, but they are also enjoyed throughout the day. There are savory and sweet variations that you can find in many restaurants or little local shops.

They’re easy to prepare, and you can add anything you want to them. My favorite will always be with lemon and sugar, definitely a childhood favorite treat. You can stack them and create a crepe cake, roll them for Oreo rolls, or fold them into triangles.

The crepe itself is not very flavorful; it’s what you add and the texture you achieve that matters.

Overview: How to make crepe rolls

1. Warm up the butter so it melts and the milk so they are both warm. Let them cool slightly.
2. Prepare the crepe batter by mixing all the ingredients. You can blend the ingredients you mix them in a bowl and then passing them through a sieve.
3. Preheat the pan with some butter in it; the butter will give the crispy edges a nice taste and texture, and will help the crepes not stick to the pan.
4. Cook the crepes, make sure they are thin but not too thin, like you would do in a normal crepe. Stack them all in a plate as you cook all of the batter.
5. Grab a cooked crepe and spread Nutella. Fold both sides and then roll them until they form a roll. Place the seam under so they stay rolled.

Ingredients you need

Most of the ingredients you see here are very similar to the ones you will see in our Mango crepe roll and strawberries and cream crepe rolls.

• Eggs: Make sure the eggs are at room temperature so they can easily incorporate into the batter.
• Milk: make sure it’s slightly warm so it doesn’t cool the butter too much, resulting in butter chunks in the batter.
• All–purpose flour: gives structure to the crepes.
• Granulated sugar: sweetens the crepes.
• Butter: Use melted and unsalted butter for better results. You can use oil instead, which I do so many times as a quicker method. If you use oil, you don’t need the milk to be warm.
• Cocoa powder: Use 100% cocoa powder with no sugar added; this will help control the amount of sweetness that goes into it. I love using Cacao Barry for my cacao.
• Salt: balances the sweetness and enhances the flavors.
• Red food coloring: I actually used an oil-based oil, which I DON’T recommend. Since it’s a crepe batter, use a water-based one for easier incorporation into the batter. It was my only option, so I just used it, and then I fixed the mistake. Oil coloring worked amazingly on our red velvet brookies, red velvet Nutella rolls, or red velvet Nutella brownies.

Eggs

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Milk

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Butter

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Granulated sugar

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CACAO BARRY – cacao

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salt

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If you accidentally use an oil-based coloring in a crepe batter, here is how you can fix it. In a separate bowl, add 2 tbsp of oil and food coloring, mix it well, and slowly pour in the crepe batter, whisking constantly.

Best tips to make red velvet crepes

Making crepes is probably one of the easiest things you could do and one of the first things people like to learn when learning how to bake. They are easy, delicious, and mistakes are very easy to fix.

• If you use butter, it is important that the milk is warm; if it is cold, the butter would cool into chunks, and then it would be a little annoying to fix.

Did you mix cold milk with melted butter, and did the butter turn into solid butter? Pass the batter through a sieve and collect the cold butter, warm it up until melted again. Separate about 4 tbsp of the crepe batter and warm it up, mix it with the melted butter, and then add it again to the crepe batter.

• Always pass the crepe batter through a sieve as a final step; this will give you an extra silky smooth texture.
• When you cook the crepes, if the heat is too low and the pan is cold, you will notice how they slip from the pan. Make sure the pan is warm enough before you pour the crepe batter.
• The best heat to cook crepes is medium. If it’s too high, they will burn, and if it’s too low, they will slip from the pan.
• Make sure you use a water-based food coloring like gel so it can be incorporated into the crepe batter easily.

If you are using an oil-based coloring, you will notice how the color is separated from the batter. To fix that, you will need to mix the coloring with oil in a separate container and then slowly incorporate the crepe batter.

How to know if the crepes are fully cooked

For this recipe, I chose to only cook one side; this way, the exterior would be smooth and vibrant.

When you cook the crepe over medium heat, you will notice how it starts turning mate in some parts of the crepe, then, it will slightly bubble, finally, the crepe slightly lifts from the pan. That’s how you know your crepe is ready to enjoy.

If you prefer a crispier crepe and don’t care about the appearance much, you can flip it and cook the other side too.

Tools you will need to make crepes

The list is short, so you probably already have everything you need!

• Mixing bowl: You will need at least one mixing bowl to prepare the crepe batter.
• Whisk: to whisk the batter ingredients into a smooth mixture.
• Jug: I recommend you use something like a jug or one of those Pyrex glass bowls to easily pour it into the pan. I found it easier than using a ladle.
• Non-stick pan: ideal to cook the crepes, we are using a smaller one since we want the crepe rolls to be on the smaller, thicker side.
• Large spatula: to remove the crepes from the pan.
• Spoon or offset spatula: to spread the Nutella into the crepe.

Mixing bowls

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Whisk

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Pyrex glass

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Nonstick pan

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Pancake spatula

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offset spatula

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Serving suggestions

Serve them on a long plate and pile them all like a pyramid. We used the same method in our kinder crepe rolls, Nutella French toast, and chocolate crepe rolls.

If you want a more complete breakfast, make sure you are adding some fruits on the side, like strawberries, any berry, or a banana.

Crepe rolls are best served warm, so you can enjoy the melted Nutella and a silky, velvety crepe.

How to store red velvet crepe rolls

If you made extra red velvet crepe rolls, you can easily store them. Place all the crepes in a food container and refrigerate for up to 3 days.

To enjoy all you have to do is reheat them slightly in the microwave or in a pan with sizzling butter, and you’ll enjoy them as if they were fresh.

Can you make crepe batter ahead?

Yes! You can prepare the crepe batter the day before you need to use it, refrigerate it, and then use it whenever you need it. This is perfect for an easy breakfast or when you want to enjoy a treat when you don’t have time to prepare it.

Can you freeze red velvet Nutella rolls?

Yes. Place all of the crepe rolls in a tray lined with parchment paper, make sure to leave enough distance between them, freeze for 4 hours, and then transfer them into a freezer container or bag.

With this method, you prevent the crepe rolls from sticking to each other.

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