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

Name: Brown Sugar Carrot Cake Crepes with Cream Cheese Filling and Blueberry Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 -12 crepes, I lost track because I was eating them
Ingredients: 2 cups sliced peeled carrots; 1 1/2 cups milk; 2 eggs; 2 tablespoons butter, melted; 1 teaspoon vanilla extract; 1 1/4 cup all-purpose flour; 1/4 teaspoon salt; 1/4 cup packed brown sugar; 2 tablespoons granulated sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1 pint blueberries; 1/2 cup sugar; 1 tablespoon lemon juice; 1/2 teaspoon cornstarch; 8 oz. cream cheese, softened; 3/4 cup powdered sugar; 2 tablespoons milk; 1 teaspoon vanilla extract; powdered sugar

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
10 -12 crepes, I lost track because I was eating them
Course
Breakfast, Brunch

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

Victor Mills

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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!!

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Ingredients

Servings

Blender Ingredients

2 cups sliced peeled carrots
1 1/2 cups milk (any kind but nonfat)
2 eggs
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 cup packed brown sugar
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground 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
3/4 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract

Garnish

powdered sugar (optional for sweeter)

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Instructions

Crepe Batter

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.*
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

Beat cream cheese until fluffy and lump free. Add sugar, milk and vanilla and beat until smooth. Refrigerate.

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 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

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

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.
Dust with powdered sugar for sweeter crepes (optional)

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.