Ingredients:
Serves 6, 1 crepe per serving
1 1/3 C carrots, grated, divided
3/4 C low-fat milk
1 large egg
1 Tbsp unsalted butter, melted
1/2 tsp vanilla
3/4 C whole wheat pastry flour
2 Tbsp sugar
2 Tbsp dark brown sugar
1 tsp pumpkin pie spice
1/2 tsp lemon zest
1/4 tsp salt
3 sprays cooking spray
2 C pineapple, fresh, chopped, drained
3 Tbsp fat free vanilla Greek yogurt
Directions:
Combine 1 C carrots, milk, egg, butter, and vanilla, in a blender. Process until smooth. Stir in remaining 1/3 C carrots.
In a large bowl, combine flour, sugar, brown sugar, pumpkin pie spice, lemon zest, and salt. Add carrot mixture. Stir until just combined.
Heat a medium skillet, sprayed with non-stick cooking spray, over medium heat.
Add 1/3 C batter to pan. Spread with a spoon to an even thickness.
Cook for 2-3 minutes or until crepe bottom begins to brown. Flip and cook crepe for an additional 1-2 minutes.
Repeat with remaining batter, until gone.
Divide pineapple and yogurt over crepes.
