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In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt. Ensure there are no lumps.

In a separate medium bowl, whisk the large egg, then gradually add the milk, melted unsalted butter, red food coloring, and vanilla extract. Whisk until well combined.

Pour the wet ingredients into the dry ingredients. Whisk continuously until a smooth batter forms. Be careful not to overmix. The batter should be slightly thin.

Cover the bowl with plastic wrap and refrigerate the crepe batter for at least 30 minutes. This allows the flour to fully hydrate and results in more tender crepes.

Heat a non-stick pan (about 20-25 cm diameter) over medium heat. Lightly grease the pan with a small amount of vegetable oil, wiping off any excess with a paper towel.

Pour about 1/4 cup (60 ml) of batter into the hot pan. Immediately swirl the pan to evenly coat the bottom with a thin layer of batter, forming a round crepe.

Cook the crepe for 1-2 minutes, or until the edges begin to crisp and the surface shows small bubbles. Gently flip the crepe with a spatula and cook for another 30-60 seconds, or until lightly cooked through. The crepes should remain soft and pliable.

Transfer the cooked crepe to a plate. Repeat steps 6 and 7 with the remaining batter, stacking the cooked crepes on top of each other. You should get approximately 8-10 crepes.

Once all crepes are cooked, allow them to cool slightly. Take one crepe and tightly roll it into a cylindrical shape.

Arrange the rolled crepes on a serving plate. Spoon Nutella generously over the top of the Red Velvet Nutella Crepe Rolls. Serve immediately and enjoy!


In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt. Ensure there are no lumps.

In a separate medium bowl, whisk the large egg, then gradually add the milk, melted unsalted butter, red food coloring, and vanilla extract. Whisk until well combined.

Pour the wet ingredients into the dry ingredients. Whisk continuously until a smooth batter forms. Be careful not to overmix. The batter should be slightly thin.

Cover the bowl with plastic wrap and refrigerate the crepe batter for at least 30 minutes. This allows the flour to fully hydrate and results in more tender crepes.

Heat a non-stick pan (about 20-25 cm diameter) over medium heat. Lightly grease the pan with a small amount of vegetable oil, wiping off any excess with a paper towel.

Pour about 1/4 cup (60 ml) of batter into the hot pan. Immediately swirl the pan to evenly coat the bottom with a thin layer of batter, forming a round crepe.

Cook the crepe for 1-2 minutes, or until the edges begin to crisp and the surface shows small bubbles. Gently flip the crepe with a spatula and cook for another 30-60 seconds, or until lightly cooked through. The crepes should remain soft and pliable.

Transfer the cooked crepe to a plate. Repeat steps 6 and 7 with the remaining batter, stacking the cooked crepes on top of each other. You should get approximately 8-10 crepes.

Once all crepes are cooked, allow them to cool slightly. Take one crepe and tightly roll it into a cylindrical shape.

Arrange the rolled crepes on a serving plate. Spoon Nutella generously over the top of the Red Velvet Nutella Crepe Rolls. Serve immediately and enjoy!
