Go Back
Print Pin

Brown Sugar Carrot Cake Crepes with Cream Cheese Filling and Blueberry Sauce

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

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 1/2 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 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, 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

**I personally omit the granulated sugar because both because both the crepes and blueberry sauce are sweet. If you are omitting the blueberry sauce, you will probably want to sweeten up the cream cheese filling with the addition of granulated sugar OR if you like sweet, sweet and sweet, you will want to add the granulated sugar. Taste after you have added the powdered sugar and decide how you like it!