Home » 01 January » Carrot Crepes

Carrot Crepes

It took me a couple of tries to get these right, and while I keep picturing them filled with savoury goodies, like cheese, mushrooms, or spinach, I keep ending up plonking them on a plate and serving them with syrup. I’m pretty sure they would be good in a savoury setting if I can just get organized for it!  If you are going to stick with the sweet theme, though, I can really see filling these with slightly sweetened cream cheese, with a spoonful of nuts, raisins, or toasted coconut thrown in.

I found these rather delicate compared to some of the crepes I’ve made and they definitely cooked much better  in the steel pan than in the cast iron. I’m not sure they will hold and reheat as well as some, either. Very tasty though!

6 to 8 crepes
30 minutes prep time

2 cups grated (2 medium) carrots
1/3 cup potato starch
3/4 teaspoon salt
1 cup milk
4 large eggs
2 tablespoons mild vegetable oil

Put a large kettle of water on to boil. Peel and grate the carrots, and put them in a strainer. When the water boils, pour it slowly and evenly over the carrots. Stop and stir in the middle. There should be a slight odour of cooked carrots. Drain them well and let them cool for about 5 minutes.

Put the drained, cooled carrots into a blender. Add the potato starch, salt, and milk. Process until smooth. You may need to stop and scrape down the sides. Keep the lid on well, as I found this mixture had a tendency to rise straight up.

Break in the eggs and process again briefly until blended.

Put the oil in a small dish. Use a piece of paper towel to brush a film of oil over 1 or 2 skillets. Heat them over medium-high heat (the usual for cooking eggs, crepes, and pancakes). Add 1/4 to 1/3 of a cup of batter to each pan, swirling the pan to spread out the batter evenly and thinly as soon as the batter goes in. Let each crepe cook until it can be easily loosened with a thin spatula, and flipped. The top will be dry at that point. Cook for a minute or two on the second side, then remove to a plate in the oven (at 200°C) to keep warm, if they are being eaten at once. Otherwise, just set them aside on the plate.

Repeat with the remaining batter until it is all gone, brushing the pan with oil each time a new crepe goes in.

Last year at this time I made Creamy Tomato-Barley Soup.

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