Brown Sugar Carrot Cake Crepes with Cream Cheese Filling and Blueberry Sauce
Brown Sugar Carrot Cake Crepes are super easy made in the blender and are about to become one of your family’s favorite crepes! ¬†These Carrot Cake Crepes are stuffed with silky sweet Cream Cheese and smothered in the most amazing Blueberry Sauce!¬† You can make the batter the night before for stress free breakfast or entertaining that is crazy addicting and so fun!!
    Servings Prep Time
    10-12 crepes, I lost track because I was eating them 10minutes
    Cook Time
    20minutes
    Servings Prep Time
    10-12 crepes, I lost track because I was eating them 10minutes
    Cook Time
    20minutes
    Easy Blender Brown Sugar Carrot Cake Crepes are my family's favorite crepes! Stuffed with silky sweet Cream Cheese and smothered in the most amazing Blueberry Sauce - these are addicting and so fun!!
    Ingredients
    Blender Ingredients
    • 2cups sliced peeled carrots
    • 1 1/2cups milk(any kind but nonfat)
    • 2 eggs
    • 2tablespoons butter, melted
    • 1teaspoon vanilla extract
    • 1 1/4cup all-purpose flour
    • 1/4teaspoon salt
    • 1/4cup packed brown sugar
    • 2tablespoons granulated sugar
    • 1/2teaspoon ground cinnamon
    • 1/4teaspoon ground nutmeg
    • 1/4teaspoon ground ginger
    Blueberry Sauce
    • 1pint blueberries
    • 1/2cup sugar
    • 1tablespoon lemon juice
    • 1/2teaspoon cornstarch
    Cream Cheese Filling
    • 8oz. cream cheese, softened
    • 3/4cup Powdered sugar
    • 2tablespoons milk
    • 1teaspoon vanilla extract
    Garnish
    • Powdered sugar(optional for sweeter)
    Instructions
    Crepe Batter
    1. Add carrots to blender with 1 cup milk and pulse until carrots are broken up then continue to process until smooth. Add the remaining milk, eggs, butter and vanilla and process until smooth.*
    2. Add all remaining Blender ingredients and blend just until smooth. Cover and refrigerate for at least 60 minutes (overnight is best). Meanwhile, make Cream Cheese Filling and Blueberry Sauce.
    Cream Cheese Filling
    1. Beat cream cheese until fluffy and lump free. Add sugar, milk and vanilla and beat until smooth. Refrigerate.
    Blueberry Sauce
    1. 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 be on the thin side but thicken as it cools. When ready to serve, add water to thin to desired consistency if needed.
    Make Crepes
    1. Grease a nonstick skillet with butter and heat over medium heat. Using a 1/3 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 and no longer shiny in the center, approximately 1-2 minutes per side.
    Assemble
    1. Add cream cheese to the center of each crepe and roll up then top with Blueberry Sauce OR, spread cream cheese on half of the crepe, fold in half then cover the top half of the crepe with cream cheese then fold in half one last time. Top with Blueberry Sauce.
    2. Dust with powdered sugar for sweeter crepes (optional)
    Recipe Notes

    *If you have an older blender and can’t process the carrots until completely smooth, that is totally fine – they will still be delicious!
    **Total time does not include refrigerating batter as this will vary between individuals.