Carrot Cake Crepes
5
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
We packed all the flavor of carrot cake into a crepe. They’re fabulous served warm with fresh pineapple and vanilla yogurt or simply dusted with powdered sugar.
Ingredients
Carrots
1⅓ cup(s), grated, divided
1% low fat milk
¾ cup(s)
Egg
1 large egg(s)
Unsalted butter
1 Tbsp, melted
Vanilla extract
½ tsp
Whole wheat pastry flour
¾ cup(s)
Sugar
2 Tbsp
Dark brown sugar
2 Tbsp
Pumpkin pie spice
1 tsp
Lemon zest
½ tsp
Table salt
¼ tsp
Cooking spray
3 spray(s)
Pineapple
2 cup(s), fresh, chopped, drained
Fat free vanilla Greek yogurt
3 Tbsp
Instructions
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.
4
Serving size: 1 crepe with 1/3 cup pineapple and 1/2 Tbsp yogurt
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