In a mixing bowl, combine flour, cocoa powder, eggs, melted butter, salt, sugar, milk, and water until smooth.

Add red food coloring and vanilla extract, mixing until well incorporated.

Heat a skillet over medium heat and lightly grease it.

Pour a small amount of the batter into the skillet, tilting to spread evenly.

Cook crêpes for about 2 minutes until edges lift, then flip and cook for an additional 1-2 minutes.

Repeat with remaining batter, stacking crêpes on a plate.

In a separate bowl, whip the chilled heavy cream with granulated white sugar, cocoa powder, and vanilla extract until soft peaks form.

Serve crêpes filled with chocolate whipped cream, topped with strawberries and chocolate sauce if desired.