Carrot Cake Crepes

5
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

uncooked carrot(s)

1 cup(s), grated, divided

low-fat milk

¾ cup(s)

egg(s)

1 large

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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