Desserts

Crepes with Carrots and Maple Syrup

Crêpes aux carottes et à l’érable

Ingredients
  • 250 ml (1 cup) whole wheat pastry flour
  • 250 ml (1 cup) kamut flour
  • 5 ml (1 teaspoon) ground cinnamon
  • 250 ml (1 cup) maple sugar
  • 3 ml (1/2 teaspoon) salt
  • 4 eggs
  • 250 ml (1 cup) carrots, grated
  • 250 ml (1 cup) plain yogurt
  • 15 ml (1 tablespoon) butter, melted

Topping

  • 1 pack (250 g) cream cheese, softened
  • 1 packet (approx. 100 g) of maple flakes
Preparation time
15 minutes
Cooking time
20 minutes
Servings
4 portions
Method
  1. Using a beater, mix all ingredients in a bowl in the same order as they appear in the list.
  2. Preheat a non-stick crepe or cast iron pan over medium heat.
  3. Lightly butter the pan, and cook one crepe after the other. Use about 125 ml (1/2 cup) of the crepe batter for each one, or to create circles of about 10 cm (4 inch) each. Cook each crepe for about 2 minutes on each side. 
  4. Layer the crepes into a cake, spreading a little bit of the cream cheese in between each layer and sprinkling with maple flakes, to taste.