Crepes, pancakes – I love them all! Crepes make a perfect breakfast but they’re also nice for brunch, lunch or even dessert. These carrot cake crepes are especially great if you have a sweet tooth and want something healthy, too. They’re veggie breakfast crepes boasting nutrition as well as a wonderful flavour. This carrot cake inspired cake recipe is ideal for brunch or if you are craving a sweet and savoury crepe.
If you’re looking for unusual brunch recipes, what about making carrot cake crepes? They’re sweet, delicious and the whole family are sure to love the flavour of the crepe cake recipe.
Why You’ll Love These
- Healthy: Crepes are like thin pancakes. These French style treats with carrots make a healthy breakfast when paired with fruit and they taste incredible.
- Versatile: Whether you choose to make these for breakfast or brunch as a special treat for the family or you want to make them when it’s someone’s birthday, they suit any occasion.
- Simple: There’s nothing difficult about making carrot cake crepes and you’ll want to make them often. Maybe they will become your new favourite breakfast idea!
Ingredients for Breakfast or Brunch Carrot Cake Crepes
This carrot cake inspired cake recipe is ideal for brunch. It’s easy to make and tastes phenomenal. All you need for the crepes is flour, salt, sugar, carrots, milk, water, vanilla, butter, and eggs. In addition you need nutmeg, cloves and cinnamon. These spices are not only great in a sweet and savoury crepe but they pair well with the carrots too.
Toppings or garnishes for these carrot cake vegetable crepes include whipped cream or cream cheese, maple syrup or agave syrup, and walnuts or pecans. Blueberries and cherries are also especially good with these veggie breakfast crepes.
How to Make this Carrot Cake Inspired Crepe Recipe
For more detailed instructions with weights and measurements, jump to the printable recipe card.
If you’re into simple but yummy recipes, you’ll love this sweet and savoury crepe. This is how to prepare them:
Combine the dry ingredients: Sift them together through a sieve to get rid of lumps.
Mix in the wet ingredients: Mix in the milk, vanilla, eggs, and water.
Cook the crepes: Now you can heat some butter in a skillet then add spoonfuls of the batter mixture. Each crepe will take somewhere between 30 and 45 seconds each side.
You can see when the veggie crepes are done because they will be golden. Serve these delicious vegetarian crepes hot! Now you know how to make a healthy breakfast with crepes you’ll want to give this recipe a try.
You can roll these carrot cake crepes up or serve them as they are. The choice is yours. They’re a great way to use up carrots and the flavours in this sweet and savoury crepe is just amazing.
What’s the Difference Between Crepes and Pancakes?
At this point you might think the recipe sounds a lot like pancake batter and you’d be right! Pancakes and crepes are very closely related. So let’s take a look at the difference between these carrot cake crepes and carrot cake pancakes.
The main difference is that pancakes have a leavening agent but crepes do not. That makes crepes thinner than pancakes. If you’re making carrot cake crepes for brunch you just don’t need to add any kind of yeast or leavening agent. Pancakes include baking soda or baking powder for a fluffy result. Crepes don’t – and as a result they’re thinner.
Carrot cake crepe batter can be made up to 12 hours ahead, so if you want to make this carrot cake inspired crepe recipe you can prepare it ahead. Just refrigerate it until the morning when you can cook it.
These are thinner than pancakes so you might be wondering how much to use for one crepe. Actually you can use 1/3 of a cup of batter per crepe in a regular size skillet. That amount ensures you get the right thickness.
Do I Need a Special Crepe Pan?
Honestly you can make these in any skillet or frying pan. After all, that’s what a crepe pan is really. Make sure it’s non-stick and wide enough and then it’ll be ideal! Ensure you add plenty of butter or oil to the skillet before adding a 1/3 cup ladle of crepe batter. That way it won’t stick at all and should cook evenly.
Can I Make Crepes Gluten Free?
If gluten is a no-no, you can sub Bob’s Red Mill 1 to 1 for conventional wheat flour in the recipe. You could even use oat flour. The resulting carrot cake vegetable crepes will come out near-identical.
By the way, I haven’t tried this recipe with zucchini yet but I just know it’ll be as good as the carrots. So whether it’s the carrots or the zucchini going soft in the refrigerator and needing to be used up, this is the recipe to choose!
Knowing how to make a healthy breakfast means you can start the day with something nutritious. Healthy eating is important to anyone of any age. These veggie breakfast crepes present all the nutrients of carrots in a wonderful crepe which you will love. They’re sweet, chewy and delicious and perfect for breakfast. You can also make flavourful crepes for brunch using this recipe.
So now you have found the best sweet and savoury recipe for breakfast, you can go ahead and make these. If you typically prepare pancakes, then these carrot cake vegetable crepes are going to be a wonderful change. And the whole family will love this carrot cake inspired crepe recipe! If you are looking for another crepe option to add to the brunch menu, you might like these lemon sugar crepes.
Carrot Cake Crepe FAQs
What’s good to serve with this carrot crepes recipe?
You can’t go wrong with some whipped cream. I’d also have a glass of orange juice and a coffee on the side. You could expand the menu with some delicious strawberry crepes, too.How long will leftovers keep?
If you have any left, they’ll keep a few days as long as you put parchment paper between each crepe so they don’t stick together and break when you try to separate them.
Carrot Cake Vegetable Crepes with Berries Recipe
Carrot Cake Vegetable Crepes with Berries
- Into a medium-size bowl, sift the flour with salt, cinnamon, nutmeg and cloves. Then add sugar and grated carrot to the dry ingredients. Mix.
- Make a well in the middle and pour milk, water and vanilla extract. Crack eggs and whisk.
- Whisk until the carrot mixture is smooth and flour has been incorporated with no lump. Cover the bowl with a plastic and set aside for 30 minutes.
- Heat a pan over medium heat. Grease the pan lightly with butter. Pour ⅓ cup batter into the pan and swirl it around so the bottom of the pan is evenly coated. You can use the measuring cup to swirl. The crepe must be delicate so don’t add more batter.
- Cook crepe for about 45 seconds on one side until nicely golden and then flip on the other side with a spatula. Cook for about 30 seconds until it freckles.
- Remove the crepe gently from the pan and reserve on a plate or serve immediately.
- Cook until there is no crepe batter left.
- Serve with your choice of whipped cream, blueberry, cherry, maple syrup, and/or walnuts or pecans.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Let me know if you try out these carrot crepes. You will be surprised at how tasty they are and with fresh berries, you get a sweet and savoury crepe that is perfect for Sunday brunch. This carrot crepe recipe will become a family tradition.
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Bella Bucchiotti is a storyteller, food lover, dog mom and adventure seeker living on the Pacific coast. She shares her passion for food, dogs, fitness, adventures, travel and philanthropy, in hopes of encouraging followers to run the extra mile, try new recipes, visit unfamiliar places and stand for a cause. Bella lives with Type 1 Diabetes and Celiac Disease.