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–+ servings

Carrot Cake Crepe Cake

5 from 1 review
These carrot cake crepes are easy to turn into a crepe cake - a not-too-sweet, perfectly stunning breakfast that is wonderful for any spring brunch or fun morning get together. Plus, the whole recipe comes together in a blender. If you aren't in the mood for cake for breakfast, you can also serve the carrot cake crepes as a traditional folded-crepe. Just top with your favorite fruits and a dash of cinnamon, and you have a fresh, sweet, show-stopping breakfast ready to go.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 16

Equipment

Ingredients

For the crepe batter:
  • 9 tablespoons (128g) unsalted butter, melted
  • 6-7 (240g) medium carrots
  • 3 large eggs
  • 3 large egg yolks
  • 2 1/4 cups (498g) whole milk
  • 3/4 cup (156g) water
  • 3 tablespoons (44g) granulated sugar
  • 1 1/2 teaspoons ground cinnamon, plus more for topping
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups (375g) all-purpose flour
  • 1 pint (473mL) heavy cream
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon cinnamon
For cooking the crepes:
  • 4 tablespoons (57g) unsalted butter

Instructions 

  1. First, prepare the batter. Either on the stove top or in a microwave, melt 128 grams of butter, until it is melted but not too hot. Stop as soon as it is fully melted. Set aside.
  2. In a large blender, add the carrots, 3 eggs, 3 large egg yolks, 498 grams of whole milk, 156 grams of water, 44 grams of granulated sugar, 1 1/2 teaspoons of cinnamon, 1/2 teaspoon of kosher salt and 1 teaspoon of vanilla extract. Pour in the butter and blend until smooth, about 1-2 minutes.
  3. Add 375 grams of all-purpose flour to the blender and blend until just combined. Do not blend too long, or else you risk forming too much gluten and getting rubbery crepes.
  4. To cook the crepes, place a shallow 8-inch skillet over medium-low heat. Add a small pat of butter to the pan, about 1/2 teaspoon worth. Swirl to coat the pan with a thin layer of butter, then pour in 1/3 cup of crepe batter. Swirl the pan so that the batter reaches the edges of the base of the pan.
  5. Cook the crepe for 1-2 minutes, or until the crepe easily releases from the bottom. Flip and cook another 30 seconds, or until the crepe is cooked through.
  6. Repeat this 24 times, using a fresh 1/2 teaspoon of butter in between each crepe. It will take some time, but it’s worth it!
  7. When the crepes are finished, give them 30 minutes to cool, or pop them in the fridge for 5-10 minutes. The whole point is so that the whipped cream doesn’t melt when you layer the crepes.
  8. To make a crepe cake, in a large bowl, using a hand mixer or stand mixer fitted with the whisk attachment, whip together 473 mL of heavy cream, 50 grams of granulated sugar, and 1/4 teaspoon of cinnamon on medium speed for 4-5 minutes, or until stiff peaks form. Layer one crepe on a plate or cake stand. Smear a thin layer of whipped cream on the crepe. Aim to reach the edges, but it’s okay for it not to be perfect. Add another crepe and repeat until all of the crepes are stacked up.
  9. To make individual crepe servings, place one crepe on a plate and spread a heaping tablespoon of whipped cream (see above) in the center. Fold the crepe into quarters. Repeat for all the crepes and serve them as you’d like.
  10. Use a sieve to sift a tablespoon of powdered sugar on top of the crepe cake, or dust with cinnamon. Cut into 16 slices and serve!
Serving: 1 sliceCalories: 263kcalCarbohydrates: 27gProtein: 6gFat: 15g