Christmas Red Peppermint Twist Crepe

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I seriously adore these Red Peppermint Twist Crepes. They are like Christmas wrapped up on a plate with their bold red color and cool peppermint-chocolate flavor.

The crepe itself is soft and tender, the filling is creamy and chocolatey with a hint of mint, and honestly, the festive look just makes everyone smile.

I whip these up for holiday breakfasts or dessert, and every bite feels like unwrapping a little gift.

INGREDIENTS :

Ingredients for the Crepes

1 cup all purpose flour
1 cup milk
2 large eggs
2 tablespoons granulated sugar
1 tablespoon melted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
Red food coloring, about 4-5 drops

Ingredients for the Filling

8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon peppermint extract
1/4 cup heavy cream
1/4 cup melted dark chocolate, cooled a little

For the Topping

1 cup whipped cream
1/4 cup crushed candy canes
Chocolate shavings, optional

Why I Love These Ingredients

Flour makes the crepes soft and flexible, milk keeps the batter smooth, eggs add richness and structure. Sugar and vanilla give a gentle sweetness and warm aroma.

Butter adds that cozy, buttery taste and red food coloring makes it festive.

The cream cheese filling is creamy and tangy, peppermint extract gives that refreshing holiday zing, heavy cream makes it light, and chocolate adds decadence.

Topping it with whipped cream and candy canes just takes it over the top, and chocolate shavings make it look extra fancy if you want.

Making the Crepes

I start by whisking the flour, milk, eggs, sugar, melted butter, vanilla, and salt in a big bowl until the batter is smooth.

If I am lazy, I throw it in a blender and it is done in a minute. Then I add the red food coloring until the batter is bright and festive.

I let it rest in the fridge for 10 minutes. It helps make the crepes soft and easy to flip.

Making the Filling

While the batter chills, I beat the cream cheese with powdered sugar until creamy.

I add peppermint extract, heavy cream, and melted chocolate and mix it until spreadable. The smell is amazing, like chocolate meets candy cane heaven.

Cooking the Crepes

I heat my non-stick skillet over medium and rub a little butter on it. I pour about 1/4 cup of batter and swirl it into a thin circle.

Cook for a minute or two until the edges lift and the bottom is lightly golden, then flip for another 30 seconds. I stack them on a plate as I go, and usually get 8 crepes.

Assembling the Crepes

I spread about 2 tablespoons of the chocolate peppermint filling on each crepe, then fold it into a triangle or roll it if I am feeling fancy.

I top each one with whipped cream and sprinkle crushed candy canes. If I am feeling extra, I add chocolate shavings.

Serving

I like them warm so the filling is soft and melty. They are perfect for a holiday breakfast, dessert, or even a party treat.

Sometimes I drizzle a little extra melted chocolate or dust with powdered sugar for flair.

Pair it with hot chocolate or a peppermint latte and it is basically Christmas on a plate.

Leftovers

If there are any leftovers, which almost never happens, I store the crepes and filling separately in airtight containers in the fridge for up to 3 days.

I reheat the crepes in a skillet for about 30 seconds per side so they stay soft.

The filling can be used cold or at room temperature.

I don’t usually freeze assembled crepes because the filling makes them soggy, but plain crepes freeze well for up to a month if you layer them with parchment.

My Tips

Let the batter rest for 10 minutes to make flipping easier.

Add red coloring little by little so it does not affect flavor. A non stick skillet is key.

If the batter seems too thick, a splash of milk thins it out.

You can even prep the batter and filling a day ahead to save stress during the holiday chaos.