I have a really bad memory when it comes to “memories.” Like, crazy bad. I have been known, on more than one occasion, to start telling a story only for my captive audience to remind me, “Remember, I was there?” Nope. I don’t remember. But it doesn’t mean I don’t love you! (you know who you are!)
I blame it on an incident over 14 years ago when I underwent a routine lung biopsy when I was ready to be discharged from the hospital after my double lung transplant (for cystic fibrosis). While collecting a lung tissue sample in order to test for rejection, the physician inadvertently nicked an artery that caused massive bleeding to my lung and swelling in my brain (diffuse cerebral edema). For over 5 days, my family and doctors thought I was going to have permanent brain damage. I couldn’t feed myself, button my buttons or walk. But after much prayer and fasting, I was 100% healed. I was in intensive care on a ventilator Friday, Saturday, Sunday, and Monday, came home on Thursday and went rollerblading on Saturday. Another miracle (miracles also here, and multiple miracles here). (And yes rollerblading, back when it was cool, although I am not going to lie, I still rollerblade, you have my permission to judge me uncool, but that’s okay because I won’t remember)
So even though we thought I was 100% healed, I might argue 99.9% healed because, did I tell you already? I can’t remember anything!
One thing I am terrible at is song lyrics and movie lines. I am that girl always one beat behind the song lyrics because I need a jump start. I am that girl everyone loves to stump with movie lines because I am 100% stumpable (leaving the stumpers quite proud of themselves – I’m happy to help)
But there is one movie scene I always remember. I don’t know why, but I do.
Just think Jack Nicholson and Tom Cruise in a Few Good Men….That’s right!
“You want answers?” – Nicholson, scowling, growling
“I want the truth!” – Cruise, yelling, cheeks flushed
“You can’t handle the Truth!” – A very angry, furrowed browed, mean faced Nicholson
And that’s the one movie scene I remember. 3 lines. Its an accomplishment in my book!
So you might be wondering what this has to do with Brown Sugar Carrot Cake Crepes with Cream Cheese Filling and Blueberry Sauce?
Sometimes the truth is unexpected.
Sometimes the truth is shocking.
Sometimes the truth leaves you in denial and sometimes the truth makes you see something in a whole new light.
Enter Carrot Cake Crepes. I am here to shed some light.
“Do you want the truth about Brown Sugar Carrot Cake Crepes?” – Me, in a wide eyed, hopeful way
“I’m going to give you the truth about Brown Sugar Carrot Cake Crepes with Cream Cheese Filling and Blueberry Sauce!” – Me, in a loving, giddy way
The truth is these are the best crepes. No joke!
Truth is the brown sugar compliments the carrots beautifully.
Truth is the light carrot brown sugar batter cooks into the most satisfying slightly textured thin crepe that that you never want to end.
Truth is they came to an end far too quickly for me.
Truth is I couldn’t stop eating them as I was making them so I don’t know exactly how many crepes this recipe makes.
Truth is the silky cream cheese blanketed by the crepes and then covered with blueberry sauce is my favorite breakfast mouthful so far.
Truth is I have been craving these since I made them over a week ago.
Truth is it is 2AM and I can’t sleep because I can’t stop thinking about Brown Sugar Carrot Cake Crepes.
Truth is it is now the next evening after I was typing at 2AM and I couldn’t stop thinking about these crepes so I made these Brown Sugar Carrot Cake Crepes for dinner, but this time with my Pineapple Coconut Syrup.
Truth is, they were divine.
Truth is you should make these as soon as you finish reading this post.
Truth is I really hope you do make them!
Truth is they are the most perfect breakfast for Easter.
Truth is they are the most perfect breakfast when its not Easter too.
Truth is you are gong to love them.
Truth is I love you.
Truth is I am grateful you have visited my craving creations at Carlsbad Cravings!
Truth is “I will Always Remember You” by Whitney Houston was the first CD I ever bought.
Truth is sometimes ironic.
Brown Sugar Carrot Cake Crepes with Cream Cheese Filling and Blueberry Sauce
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Ingredients
BLENDER INGREDIENTS
- 2 cups peeled carrots roughly chopped into 1/2” slices
- 1 1/2 cups milk any kind but nonfat
- 2 eggs
- 2 tablespoons butter melted
- 1 teaspoon vanilla extract
- DRY INGREDIENTS
- 1 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground ginger
BLUEBERRY SAUCE
- 1 pint blueberries
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon cornstarch
CREAM CHEESE FILLING
- 8 oz Cream Cheese softened
- 1/2 cup Powdered sugar
- 1/2 cup granulated sugar optional**
- 2 tablespoons milk
- 1 teaspoon vanilla extract
GARNISH
- Powdered sugar optional for sweeter
Instructions
- In a large bowl, whisk together Dry Ingredients until well combined. Set aside.
- Add carrots to a blender with ½ cup milk and pulse until carrots are broken up then continue to process until smooth. Add the remaining 1 cup milk, eggs, butter and vanilla and process until smooth.
- Add carrot mixture to the dry ingredients and stir until just combined. Cover and refrigerate for at least 30 minutes while you prepare the Cream Cheese Filling and Blueberry Sauce.
- To make the Cream Cheese Filling: Beat cream cheese until fluffy and lump free. Add sugar, milk and vanilla and beat until smooth.
- To make the Blueberry Sauce:, Combine Blueberry Sauce ingredients in a small saucepan and simmer over medium heat, stirring occasionally, until berries break down and release their juices, about 5-8 minutes. Remove from heat and set aside. The sauce will thicken as it cools, so if desired, you can add water to reach desired consistency when ready to serve.
- After crepe batter has been refrigerating for at least 30 minutes, make crepes by lightly greasing a nonstick skillet (butter, oil or nonstick spray) and heat over medium heat. Using a ⅓ cup measuring cup, add batter to the center of the pan and swirl to spread batter into thin circle. Cook until golden on each side, approximately 1-2 minutes per side.
- Assemble by adding cream cheese filling to the center of each crepe, rolling up and topping with Blueberry Sauce.
Notes
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You might also like:
Cream Cheese Stuffed Carrot Cake
Overnight Creme Brulee French Toast
Angel Food Cake French Toast with Cream Cheese and Strawberry Syrup
Cream Cheese Stuffed Banana Bread Coffee Cake
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Sophia @ NY Foodgasm says
Stop being so damn talented! LOL! These are kick-ass and damn the photos are mouth watering! Great styling and beautiful! Also this is so damn creative! LOVE it!
Jen says
You are killing me Sophia! LOL! I love your passion! Thank you!
Debbie says
Thank you for sharing and I really appreciated your notes as my husband has cystic fibrosis too. Can’t wait to try this recipe!
Jen says
Thank you so much for letting me know you appreciate my posts! Cystic Fibrosis has definitely shaped my life and made me a better person. How is your husband doing?
Rebecca Lambert says
WOW!!!! THOSE LOOK FANTASTIC!!!! YUM! Thanks for posting.
Jen says
Thanks Rebecca! I hope you enjoy them!
Sandra says
If you and I were neighbors we would be best friends! And over weight. lol!
Jen says
LOL! That is awesome! I would love it!
Mary Ellen says
I’d like to be your neighbor, these look amazing!
Jen says
Thanks Mary Ellen! The feeling is mutual!
Jodie says
Oh my! These look amazingly delicious!
Jen says
Thanks so much Jodie!
Clarissa says
Oh my gosh, it would be hard not to eat that whole plate! It’s so beautfiul and looks SO yummy!
Jen says
Thanks Clarissa, it is hard. Too hard. I failed.
Spencer says
Yummmm
Jen says
Thanks Spencer!!!
Melissa says
These sounded good but I had no idea HOW GOOD they would be! My whole family loved the crepes, loved the filling, loved the blueberry sauce! Thanks for our new favorite crepes!
Jen says
You made my day Melissa! I am so happy you and your family loved the crepes! They have a special place in my heart as well 🙂
Michelle says
I made these for brunch and looked like such a rock star-thanks to you! Your site has become my go-to for all things delicious. I really appreciate your sharing these recipes in a way that is easy to follow. Thanks again!!
Jen says
Hi Rockstar Michelle! That is awesome! I am so happy you made these and shared them especially because they are one of my favorites so I love to see them getting the attention they deserve 🙂 Thank you for your kind words – I am so happy you are enjoying my site for “all things delicious” – that is quite the compliment – thank you!!! I hope you continue to enjoy my recipes!
Kimberly Scruggs says
Can these crepes be made ahead & frozen, then filled later when thawed? If so, would you use wax paper or parchment between each layer? I’ want to make these for more than forty people.
Jen says
Hi Kimberly, I have never frozen this particular crepe. I know for normal crepes you can freeze the crepes once cooled with parchment paper in between each crepe, just like you mentioned, and then cover the entire stack of crepes with plastic wrap. Because I have never frozen this particular crepe and I would hate for them to not freeze well when making them for so many people, I would suggest a test run – and the bonus is you get to eat the test run 🙂 Sorry I can’t be more helpful but I hope they all work out, these would so fun for a crowd!
hea rim says
so wonduful ^^* look really appetizing. i like this recipe~~:) thank you for posting ☆*
hea rim says
sorry ;;WONDERFUL-!
Jen says
You are so welcome, enjoy!
Alaina @ A Not So Quiet Kitchen says
I’m stuck in between being SO ready for fall and hanging on to summer!! These crepes look so good! Crepes are one of my favorite things to make (and eat) and I never would have though to make carrot crepes! Definitely saving this recipe for later!
Jen says
Right?! I know after a while of Fall recipes I’ll be all ready for Spring recipes again so I’m trying to enjoy each season 🙂 If you love crepes, I think you will especially love these, can’t wait for you to make them! Thanks so much Alaina!
Kathie Donahue says
Hi Jen – I hope you are well. I got to your page through a link from Delish for your Orzo Chicken recipe. It looks yum! Then I saw your love story and red some things that caught my eye, i.e., church, promptings, eternal perspective……and I thought, “Could it be?” So I scrolled down, looking for the bottom of the right hand column where a lot of bloggers, me included, put something they think some special others might enjoy and there it WAS! “I Believe”. So I clicking on it and when it opened I knew I had found a sister, another sweet sister, who loves to blog, like me. Then, I realized, I had to have the same sort of button. So I added one to my page, quick as a wink. Sweet girl, you have a hard road with your health, I know, but you are doing beautiful things with blogging and food. Your husband is such a lucky fellow. I enjoyed reading your story. Thanks so much for sharing. Come over and see us at Prairie Cottage Corner when you have a second or two. Love to you, Kathie and family in Odessa, WA.
Jen says
Hi Kathie, so nice to meet you! Thank you so much for taking the time to read my story and exploring my site! It has been a fun journey and and I’m so grateful everyday for people like you who are such rays of sunshine! Your blog is so fun, I love that it has a little bit of everything and I am especially loving the sound of those zucchini pancakes! Thanks again Kathie and all the best to you and yours! xo
Christina says
Jen,
I SO wish you could have been in my kitchen Sunday morning! Typically, after Church on Sundays we stop at the local donut place to enjoy such confections after breakfast. Yesterday, I told my family that I had a special treat for them, so we passed up the donut shop. After my husband and I made omlets and all of my 7 children had had their fill, I made my way to the stove and proceeded to fill plates with your DIVINE crepes with cream cheese filling and blueberry sauce. Imagine, if you will, 8 people sitting around a table talking, laughing and pretty much ignoring what’s about to be placed in front of them. As I served and they began to dig in, the room fell silent. No one said a word. I got nervous, thinking they didn’t like my culinary treat. I looked upon them with a questioning gaze. My 18 year old son was the first to look up at me. You should have seen his face! It was priceless! He spoke, “Oh My GOSH Mom! Oh my Gosh!” My husband, who doesn’t typically eat sweets, at two! He went on and on about how good these crepes are. Needless to say, these crepes were the hit of the day, maybe the week!
Thanks Jen, for another FABULOUS recipe!
Jen says
Hi Christina, your comment had me smiling ear to ear! First of all, what a fabulous mom you are to establish such fun traditions with your family and to go out of your way to make something special for them when I am sure you are so busy! I can just visualize the whole event from your husband helping you make omlets to the room falling silent as they ate…to the moment of sweet relief as your son spoke…priceless! I am thrilled these were such a hit – thank you so much for sharing!!! xo
Afsheen says
This recipe looks amazing. My question for you is: I have a centrifugal style juicer. When I make carrot juice, it spits out all of this amazing carrot shreds. Would I be able to use these remnants in the mixture in the blender ? The only reason I think not is because the remaining carrot is rather dry. I’m going to try these tomorrow as breakfast for Monday!! Thank you so much. And also. Your lasagna soup. Oh. My. God. Devoured. Thank you so much!!!
Jen says
Hi Afsheen, I am so sorry to get back to you so late and I am probably way too late! I am getting over pneumonia and have been so behind! I think you would be just fine using the remnants from the blender. Can’t wait to hear what you think! Also, I am so happy to hear you loved the Lasagna Soup – that makes me so happy!
Anna says
Just made these yesterday for my family and for a party today, definately a hit, thank you! I made a few changes– the first time, i followed your recipe almost exsctly (i only have a cheap stick blender, do not as smooth as desired) but after resting, it was still too gloopy and more of a pancake than crepe consistancy. So i added 1/2 c more milk and whizsed the whole thing, but didnt let it sit as i figured the bubbles might actually help the consistancy since so heavy looking. The first couple crepes were disasters, since strange consistancy for flipping, so kept tearing. But the taste of the rejects was fab, and my 3& 5 yr old demanded i make some tiny thick ones for them to eat with nutella– they promptly wolfed 3 each and later that day and twice today asked for more!! Way to sneak some veg in their snacks!! To finish the first batch i found letting it go really brown on bottom and flipping in the air was the easiest way to stop them tearing. For the 2nd batch (my kids insisted on more immediately!!) i added an egg, upped the milk to 2c, blended the whole thing together before resting — they were perfect! I made a large batch of small pancakes as snacks for my kids, and the rest of the crepes i made into a cake for todays party — i whipped marscarpone, greek yog, 1 c cream, 1TB powdered sugar, and 4 TB maple syrup w pumpkin pie spice and vanilla for the layers and topped w spiced brown butter pears. The party was all french people and they loved it!
Jen says
So happy you were able to make these work – the moisture in the carrots/different blenders can all effect the outcome. Your mascarpone layers sounds positively divine!