Carrot Cake Crêpe Rolls
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
All the flavor of your favorite carrot cake rolled up in fun little crepes! Try these filled with fresh pineapple and a drizzle of vanilla yogurt at brunch, or simply dusted with confectioners sugar for dessert.
Servings: 6 crepes
Calories: 137 kcal
Ingredients
- 1 1/3 cups grated carrots divided
- ¾ cup low fat milk
- 1 large egg
- 1 TB melted butter
- ½ tsp vanilla extract
- ¾ cup whole wheat pastry flour
- 2 TB sugar
- 2 TB brown sugar
- 1 tsp pumpkin pie spice
- ½ tsp lemon zest
- ¼ tsp salt
- Optional: confectioners sugar for dusting
Instructions
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Combine 1 cup carrots, milk, egg, butter, and vanilla in a blender. Process until smooth.
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Stir in remaining 1/3 cup carrots.
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Combine flour, sugars, pumpkin pie spice, lemon zest, and salt in a large bowl. Pour in carrot mixture and stir gently until just combined.
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Heat a nonstick omelet pan coated with cooking spray over medium heat.
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Add 1/3 cup batter to pan and spread with a spoon to an even thickness.
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Cook for 2-3 minutes or until crepe bottom is beginning to brown.
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Use a large spatula to flip and cook crepe for an additional 1-2 minutes.
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Repeat for remaining crepes and keep warm until ready to serve.
