Carrot Cake Crepes
1⅓ cup(s), grated, divided
1 large egg(s)
1 Tbsp, melted
Whole wheat pastry flour
Dark brown sugar
Pumpkin pie spice
2 cup(s), fresh, chopped, drained
Fat free vanilla Greek yogurt
- Combine 1 cup carrots, milk, egg, butter and vanilla in a blender; process until smooth and then stir in remaining 1/3 cup carrots.
- 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.
- 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