Carrot Cake Crepe


Crunchy, healthy and sweet are the main characteristics of these Carrot Cake Crepe. Carrots are rich in vitamin A which is good to our skin and eyes. This crepe is filled withwhat a carrot cake usually have: greek yogurt, raisins, coconut shreds and walnuts.  You can substitute any ingredient according to your preferrence and macros. I also added hemp seeds. You can use any type of nut such as pistachios, pecans, walnuts, macadamias, cashews or almonds. Remember to soak you nuts after using themm. This way you assure that your body digests them better. At the last moment decorating this amazing crepe, I had the ideas to make and almond butter sacue. It is simply almond butter mixed with almond milk and heated in the microwave for 20 secs. ONce again, feel free to use other nut butter or instead of this delicious sauce, drizzle molasses or honey. You will feel like you are eating a sper healthy carrot cake. I ate my crepes with a ginger and molassses latte.


Ingredients:                                                                                                                                                                                                                          yield: 1 person

1/4cup whole wheat flour       half of a medium carrot shredded     2tsp brown sugar      a pinch of sea salt, anis seeds, nutmeg and cinnamon       1/4tsp vanilla and    1/4tsp coconut essence       ginger zest to taste          water for mixing


Filling: 1/3cup greek yogurt


Toppings:  1T chopped nuts (I usually use pecans or walnuts)     1Traisins       2tsp coconut shreds      1tsp hemp seeds


For the almond butter sauce: 2tsp almond butter      1T almond milk



In a bowl mix all the ingredients for the crrepe except the carrots. Mix with the ginger water until crepe consistency and add the shredded carrots. Turn on a pan on medium heat and spray coconut oil. Pour all the batter and let cook until golden and the center and edges look firm. Flip the crepe and cook 45secs more.


Tranfer the crepe to the serving dish.


Now, add the greek yogurt with the other ingredients.


Fold in the crepe and your are done.



Then, in a small recipient mix the almond butter with the almond milk. Heat it in the microwave for 10 secs and stir. Heat it again for 10 secs and stir until it is well incorporated. Pour the sauce over the crepe. Do not worry if you still have clumps of almond butter, enjoy them on top of the crepe and feel the texture in the bites you take.


Nutritional facts: 11.5g fat     45g carbohydrates      15g protein



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