Can all the Carrot Cake lovers raise their hands?! From Carrot Cake Cookies to Carrot Cake with Pineapple Cream Cheese Frosting to Cream Cheese Stuffed Carrot Cake, I just can’t get enough – so why not carrot cake for breakfast with ridiculously delicious Carrot Cake Crepes with Cream Cheese Filling and Blueberry Sauce?! These Carrot Cake Crepes are some of the best crepes I’ve ever had the pleasure to devour. I am not exaggerating when I said they are seriously addicting. And seriously easy too!
How to Make Carrot Cake Crepes
To make these Carrot Cake Crepes, simply process your carrots with some milk until smooth. If you have an older blender that can’t blend the carrots completely, that is totally okay. I actually really like some carrot texture in the batter. After blending your carrots, blend in your eggs, butter, vanilla, sugars, flour and pinches of cinnamon, nutmeg and ginger until smooth. Refrigerate for at least one hour in order for the agitated gluten to “relax” and to bond to the milk and eggs in order to create light, airy crepes. If you have time or are able to plan ahead, it is always best to make crepe batter the night before or even a few hours before. While the batter rests, you get to make your Cream Cheese Filling and Blueberry Sauce! The filling is a simple blend of cream cheese, powdered sugar, milk and vanilla that is oh so velvety with just the right amount of sweetness. The Blueberry Sauce is equally stand-alone-delectable and is a simple simmering of blueberries, sugar, lemon juice and just a touch of cornstarch. After you simmer your Blueberry Sauce for 5-8 minutes, or until some of the berries burst, it will still seem a little thin but will completely thicken as it stands and you both wait in eager anticipation for it to douse your Carrot Cake Crepes. When you’re ready to make your Carrot Cake Crepes, the brown sugar carrot cake batter cooks into the most satisfying slightly textured thin crepe that is pure palate pleasing bliss. To make the perfect Carrot Cake Crepes, you want to make sure you heavily butter you pan and heat it to full medium heat before adding your batter. The first crepe will be more buttery and a little crisp but then your pan will be primed for perfect crepes. You should only need to lightly re-butter your pan after 6 crepes or so. You also want to make sure you don’t flip your crepes too early or they are likely to tear. Wait until the middle of your crepe is no longer shiny before flipping. Then its time to slather your Carrot Cake Crepes with luscious cream cheese and blanket with sweet Blueberry Sauce. And then its time to dig in. And become very very happy.
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