Today’s Recipe: Carrot Cake Crepes

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
2 eggs
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.

To Assemble:

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.

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