Carrot Cake Crepes with Cream Cheese Filling
These carrot cake crepes are perfect for either an Easter brunch or just a fun spring day. If you like this recipe, please leave a star rating in the comments section of this post to help other followers in our EYN community!
Equipment
- 1 Blender
Ingredients
Crepe Ingredients
- 2 cups carrots (shredded)
- 1 cup all-purpose flour, gluten-free
- 2 scoops vanilla protein powder
- ½ teaspoon cinnamon, ground
- ⅛ teaspoon cloves, ground
- ¼ teaspoon ginger, ground
- ½ teaspoon nutmeg, ground
- ¼ teaspoon sea salt, fine
- 2 tablespoons sugar, coconut
- 2 tablespoons maple syrup
- 2 large eggs
- 1 ½ cups milk of choice
- 2 tablespoon coconut oil (melted)
- 1 teaspoon vanilla extract
Cream Cheese Filling Ingredients
- 8 ounces cream cheese (can use vegan, dairy-free kind)
- 2 tablespoons milk of choice
- 1 teaspoon vanilla extract
- ¾ cup sugar, powdered
- 1 tablespoon lemon juice
- ⅛ teaspoon turmeric, ground (optional, for aesthetic carrot coloring)
- 1 small pinch black pepper, ground (optional, use if you add the ground turmeric)
Styling & Serving
- ¼ cup walnuts (chopped)
- 12 carrot green stems (can use fresh mint leaves)
Instructions
Make the Batter
- In a blender, combine carrots, milk, eggs, coconut oil, maple syrup, and vanilla extract.
- Next, add the remaining dry ingredients and blend until smooth. Cover and refrigerate while you make the cream cheese filling.
Prepare the Filling
- Using either a hand held blender or stand alone mixer, combine all the cream cheese filling ingredients.
Make the Crepes
- Preheat oven to 200 degrees.
- Spray a crepe pan or small nonstick pan with nonstick cooking spray. You can also grease the pan with a small amount of coconut oil instead.
- Using a ⅓ cup measuring cup, spread the batter evenly in the pan. The batter should be a thin layer. Cook for 1 to 2 minutes and flip. Cook for an additional minute until golden brown.
- Place the cooked crepes on a parchment lined baking sheet in the oven to keep them warm before assembling.
- Continue cooking crepes until you have used up all your crepe batter.
Assemble the Crepes
- Grab your warmed crepes from the oven. Spread 1 tablespoon of the cream cheese filling inside the crepe. Sprinkle 1 teaspoon of chopped walnuts and fold over the crepes into a carrot shape.
- Drizzle the remaining cream cheese filling over top, and garnish with carrot greens or mint leaves to resemble carrot stems coming out of the top of the crepe. Enjoy.
Video
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Nutrition
Serving: 1 ServingCalories: 491kcalCarbohydrates: 51gProtein: 16gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 108mgSodium: 407mgPotassium: 354mgFiber: 4gSugar: 31gVitamin A: 7835IUVitamin C: 4mgCalcium: 182mgIron: 3mg
The information shown is an estimate provided by an online nutrition calculator. Modify as needed and enjoy.
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