Carrot Cake Crepes
These carrot cake crepes are soft, spiced and just the right amount of sweet. With real carrots and warm spices, they’re a cozy twist on a breakfast favorite. Serve them with your favorite toppings for a treat worth sharing.
Servings: 8
Ingredients
- ¾ Cup + 3 Tablespoons all purpose flour regular or gluten-free
- 1 Teaspoon ground cinnamon
- ½ Teaspoon ground nutmeg
- ¼ Teaspoon ground cloves
- 2 Tablespoons granulated sugar
- 1 ⅓ Cups carrots shredded
- 7 ¾ Ounces milk
- 3 ¼ Ounces water
- ½ Teaspoon vanilla extract
- 2 eggs
- 1 ½ Tablespoons butter
Optional Toppings
- pecans or walnuts
- maple syrup
- fruit syrup or compote blueberry, cherry or similar
- whipped cream
- fresh berries
- fruit chopped
Instructions
- 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 nonstick skillet 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 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 fruit, whipped cream or your choice of toppings.
Notes
Shred carrots finely: This helps them blend smoothly into the batter.
Let the batter rest: Resting helps the crepes cook evenly without tearing.
Use a nonstick pan: A lightly greased nonstick skillet will give you the best results.
Let the batter rest: Resting helps the crepes cook evenly without tearing.
Use a nonstick pan: A lightly greased nonstick skillet will give you the best results.
Nutrition
Calories: 104kcal | Carbohydrates: 17g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 46mg | Potassium: 142mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3675IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
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