Photo of Carrot Cake Crepes by WW

Carrot Cake Crepes

Points® value
Total Time
45 min
15 min
30 min
We packed all the flavour of carrot cake into a crepe. They’re fabulous served warm with fresh pineapple and vanilla yogurt or simply dusted with powdered sugar.



1 cup(s), grated, divided

1% low-fat milk

¾ cup(s)

Raw egg

1 large

Unsalted butter

1 tbsp(s), melted

Vanilla extract

½ tsp(s)

Whole wheat pastry flour

¾ cup(s)


2 tbsp(s)

Dark brown sugar

2 tbsp(s)

Pumpkin pie spice

1 tsp(s)

Lemon zest

½ tsp(s)

Table salt

¼ tsp(s)

Olive oil cooking spray

3 spray(s)


2 cup(s), fresh, chopped, drained

Fat free vanilla Greek yogurt

3 tbsp(s)


  1. Combine 1 cup carrots, milk, egg, butter and vanilla in a blender; process until smooth and then stir in remaining 1/3 cup carrots.
  2. Combine flour, both types sugar, pumpkin pie spice, lemon zest and salt in a large bowl; pour in carrot mixture and then stir gently until just combined.
  3. Heat a nonstick omelet pan coated with cooking spray over medium heat. Add 1/3 cup batter to pan and spread with a spoon to an even thickness. Cook for 2-3 minutes or until crepe bottom is beginning to brown. Use a large spatula to flip and cook crepe for an additional 1-2 minutes. Repeat with remaining ingredients; keep cooked crepes warm. When ready to serve, divide pineapple over crepes; spoon yogurt over top.


Serving size: 1 crepe with 1/3 cup pineapple and 1/2 Tbsp yogurt