- 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
Combine 1 cup carrots, milk, egg, butter, and vanilla in a blender. Process until smooth.
Stir in remaining 1/3 cup carrots.
Combine flour, sugars, pumpkin pie spice, lemon zest, and salt in a large bowl. Pour in carrot mixture and 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 for remaining crepes and keep warm until ready to serve.