Here’s a Valentine’s Breakfast Idea: Red Velvet Crepes with Blueberry Cream Cheese Filling

August 19, 2018

Last year, we presented The Top 10 Food and Restaurant Trends in Manila for 2012 (whew, that was a mouthful). One of the mentioned trends was the everlasting Red Velvet. Come February, it doesn’t seem to have died down just yet! Especially since it’s the season of looove, bakeshops, cupcakeries, and restaurants have churned out more Red Velvet whatevers to celebrate this cupid-laden season.

While I still believe that Red Velvet would make an appetizing shade of lipstick, here’s a breakfast treat (or dessert) that holds the same crimson hue: Red Velvet Crepes stuffed with Blueberry Cream Cheese. Sounds like a crossbreed between Red Velvet and Blueberry Cheesecake, don’t you think? Imagining it alone makes my heart sweet tooth ache.

Crepes might seem intimidating to prepare, as evidenced by the delicate care chefs put into them during buffets. But fret not; if ever you come out with something thicker, they can do as pancakes! But if you really want that crepe-like consistency (which is what this recipe is all about in the first place), the key to achieving it is to spread a thin amount of batter evenly onto a non-stick pan’s cooking surface by using an offset spatula, or by tilting your pan around until it spreads all throughout. Make sure to lift it quickly so that it doesn’t burn!

This would make a perfect Valentine’s Day breakfast for all you lovebirds out there. The single won’t be able to relate, of course. But they can still stuff themselves with these Red Velvet Crepes to sweeten all the bitterness inside, yes?

Red Velvet Crepes with Blueberry Cream Cheese Filling

Total Time: 60 minutes / Yield: 2-3 servings

Ingredients for the Crepe

  • 1 cup all-purpose flour, sifted
  • 1 cup milk
  • 2 eggs
  • 1/2 – 1 tsp red food coloring gel or paste
  • 1 tbsp sugar
  • 1 tbsp cocoa, sifted

Ingredients for the Filling

  • 1 bar cream cheese
  • 1/4 cup sugar
  • 2-3 tbsp blueberry jam

Ingredients for the Topping

  • Chocolate syrup
  • Confectioner’s sugar


  1. Combine flour, sugar and cocoa. Set aside.
  2. In a separate bowl mix together milk, food coloring, and eggs.
  3. Gradually mix over the dry ingredients. Rest for 30 minutes
  4. Grease the pan with butter or oil and cook the crepes thinly.
  5. Prepare the filling by creaming together cream cheese and sugar.
  6. Fold in blueberry jam. Fill into the crepe sheets.
  7. Dust with confectioner’s sugar and drizzle with chocolate syrup.
  8. Serve.
Mikka Wee Mikka Wee

Mikka Wee is former editor of and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, She has always been crazy about travel, food, and her dog Rocket.

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