These carrot cake crepes quickly turned into carrot cake crepe CAKE, and I’m not mad about it at all. Crepes are already a bit of effort, but to turn them into a cake requires not that much extra work. So why not go cake? It’s a show-stopping brunch dish that will make you look super impressive, when really you only added ingredients to a blender and put them on a griddle. Of course, if you are in the mood to show-stop with normal crepes, this recipe is perfect for that, too.
To keep this crepe cake manageable and not-too-sweet, I like to use vanilla yogurt or skyr and the layer in between the crepes. Unlike whipped cream, this is something that lends a little protein while still giving a hint of sweetness. It makes this recipe a fun, filling breakfast recipe, and I’d be thrilled to have it at any brunch.
Table of contents
Ingredients you will need to make carrot cake crepes
For the crepe batter:
- 9 tablespoons unsalted butter, melted
- 6-7 medium carrots, 240 grams / 8.5 ounces
- 3 large eggs
- 3 large egg yolks
- 2 1/4 cups whole milk, 498 grams / 17.5 ounces
- 3/4 cups water, 156 grams / 5.5 ounces
- 3 tablespoons granulated sugar, 44 grams / 1.6 ounces
- 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 all-purpose flour, 375 grams / 13.2 ounces
- 2 cups vanilla yogurt or skyr, plus more as needed, 454 grams / 16 ounces
- 1 tablespoon powdered sugar, optional, for topping
For cooking the crepes:
- 4 tablespoons unsalted butter, 57 grams / 2 ounces
How to cook these crepes without panicking
Honestly, I feel like far too many people are intimidated by crepes! The key is having the right pan, and having the right patience.
This is the pan I use to make my crepes. It’s a shallow, 8-inch pan, and I find the size perfectly guides the sizing of my crepes. A crepe pan always feels a bit too low and unmanageable, where this pan keeps my crepes perfectly uniform and the lip of the pan helps me flip my crepes.
The other element of making great crepes is patience. The heat on your pan will be low, but that helps give you an even cook on the crepe without letting it get rubbery. Keep you pan at a consistent heat and you’ll get a fabulous crepe each time. Also, flip with confidence!
Lastly, I use a tiny (teeny!) pat of butter on the pan in between each crepe. Too much butter will make the crepes cook unevenly, but a thin coating will make them easy to manage and make sure nothing sticks.
And that’s it for these Carrot Cake Crepes!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Carrot Cake Crepe Cake
Equipment
- 1 blender
- 1 shallow 8-inch skillet
- 1 cake stand
Ingredients
For the crepe batter:
- 9 tablespoons unsalted butter melted
- 6-7 medium carrots 240 grams / 8.5 ounces
- 3 large eggs
- 3 large egg yolks
- 2 1/4 cups whole milk 498 grams / 17.5 ounces
- 3/4 cups water 156 grams / 5.5 ounces
- 3 tablespoons granulated sugar 44 grams / 1.6 ounces
- 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 all-purpose flour 375 grams / 13.2 ounces
- 2 cups vanilla yogurt or skyr plus more as needed, 454 grams / 16 ounces
- 1 tablespoon powdered sugar optional, for topping
For cooking the crepes:
- 4 tablespoons unsalted butter 57 grams / 2 ounces
Instructions
- First, prepare the batter. Either on the stove top or in a microwave, melt the butter until it is melted but not too hot. Stop as soon as it is fully melted. Set aside.
- 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.
- Add the 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.
- 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’s 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.
- 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.
- 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!
- 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 skyr doesn’t melt when you layer the crepes.
- To make individual crepe servings, place one crepe on a plate and spread a heaping tablespoon of skyr in the center. Fold the crepe into quarters. Repeat with the crepes and serve them as you’d like.
- To make a crepe cake, layer one crepe on a plate or cake stand. Smear a thin layer of vanilla yogurt or skyr 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.
- Use a sieve to sift a tablespoon of powdered sugar on top of the crepe cake, dust with any excess cinnamon. Slice into 16 slices and serve!
This is such an interesting idea! I never would have thought to combine carrot cake flavors with crepes, but it actually makes a lot of sense. The texture looks really nice, and I imagine the spices add a great depth of flavor. I’m curious—do you think this recipe would work well with a gluten-free flour blend, or would it need some adjustments? Either way, definitely something I’d like to try!
Hello! I typically recommend King Arthur Baking or Bob’s Red Mill’s 1:1 gf blend as a great substitute!