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 (128g) unsalted butter, melted
- 6-7 medium (240g) carrots
- 3 large eggs
- 3 large egg yolks
- 2 1/4 cups (498g) whole milk
- 3/4 cups (156g) water
- 3 tablespoons (44g) granulated sugar
- 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 (375g) all-purpose flour
- 2 cups (454g) vanilla yogurt or skyr, plus more as needed
- 1 tablespoon powdered sugar, optional, for topping
For cooking the crepes:
- 4 tablespoons (57g) unsalted butter
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 your 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 ensure nothing sticks.
How to layer crepes for a crepe cake
To make a crepe cake, it’s way easier than it might look. Start by laying 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. That’s it!
Why is this recipe in grams?
Grams is always my preference for baking, and I hope it will be yours, too. The only way to ensure complete accuracy is through measuring by weight, not volume. One cup of flour can weigh all the way from 120 grams to 160 grams, depending on how it was packed. This ends up causing some volatility and mismatched results.
I want to ensure you get the best results with this recipe (and I want to keep this recipe foolproof!) so I highly recommend getting a small affordable kitchen scale if you want to move forward with this particular recipe.
Looking for more carrot dessert recipes?
Salted Date & Brown Butter Carrot Bread
Carrot Muffins for Two
Tamarind Carrot Cake
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
Equipment
- 1 cake stand
Ingredients
For the crepe batter:
- 9 tablespoons (128g) unsalted butter, melted
- 6-7 (240g) medium carrots
- 3 large eggs
- 3 large egg yolks
- 2 1/4 cups (498g) whole milk
- 3/4 cup (156g) water
- 3 tablespoons (44g) granulated sugar
- 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 (375g) all-purpose flour
- 2 cups (454g) vanilla yogurt or skyr, plus more as needed
- 1 tablespoon powdered sugar, optional, for topping
For cooking the crepes:
- 4 tablespoons (57g) unsalted butter
Instructions
- First, prepare the batter. Either on the stove top or in a microwave, melt 128 grams of 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 375 grams of all-purpose 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 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 for all 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. Cut into 16 slices and serve!
Comments
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!
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