Just in time for Easter, this is the dessert that will “wow” your family
or guests for Easter dinner. Take inspiration from the Easter bunny
and the carrots with a new twist.
Pineapple Cream Cheese Dessert Sauce:
1 cup pineapple juice from crushed pineapple. Reserve fruit
2 oz cream cheese, warmed in the microwave
1/4 cup sugar
In a medium sized saucepan, stir together softened cream cheese and sugar, slowly whisk
in pineapple juice. Bring to a simmer, and cook for about 10-12 minutes, stirring
Makes about 1 1/2 cups
Pineapple whipped Cream Filling:
2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla
15 1/2 oz can crushed pineapple, well drained, reserve 2 tbsp fruit for crepes
Whip together cream, powdered sugar, and vanilla, until soft peaks form.
Gently fold in pineapple.
Makes about 4 1/2 cups
1 cup baby carrots, cooked until very tender
2 tbsp crushed pineapple, drained
1 cup flour
2 tbsp sugar
1 tsp cinnamon
1/2 tsp salt
1 1/4 cups milk
1 tbsp butter, melted
1 tsp vanilla
Place carrots, pineapple, and a small amount of the milk in a food processor or blender,
pulse until smooth.
In a medium sized bowl, stir together dry ingredients. Add all the remaining ingredients,
and whisk until smooth. Batter should be thin.
Heat a small omelet pan over medium heat. Pour about 1/4 cup or less of the batter
onto heated pan. Quickly rotate pan in a circular motion to spread batter evenly in a
large, thin circle. Cook until top is dry, and edges are lightly brown. Turn, then remove
crepe to a paper towel lined plate.
Continue until batter is gone.
Makes about 12 small crepes.
Place a small amount of filling into crepe, roll or fold as desired.
Drizzle dessert sauce over the crepe and dust with powdered sugar.
Garnish with chopped pecans.