Carrot Cake Crepes
- Total Time
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.
uncooked carrot(s)1 ¼ cup(s), grated, divided
low-fat milk¾ cup(s)
unsalted butter1 Tbsp, melted
vanilla extract½ tsp
whole wheat pastry flour¾ cup(s)
dark brown sugar2 Tbsp
pumpkin pie spice1 tsp
lemon zest½ tsp
table salt¼ tsp
cooking spray3 spray(s)
pineapple2 cup(s), fresh, chopped, drained
fat free vanilla Greek yogurt3 Tbsp
- 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