Have you even heard of that before? Carrot juice, and crêpes? Together?
Your answers to those questions don’t really matter because you’re hearing about it now, and let me tell you, this is DELICIOUS.
What’s great about these crêpes is that you can make a BUNCH of them at once, keep them in the fridge, and eat them all week long as you’re rushing out the house.
Now the biggest question with this recipe is: can you taste the carrot juice? The answer is nope, not really. The liquid from the carrot juice evaporates and the remaining sugars caramelize when you cook the crêpe. In result, it renders a every so slightly earthy, sweet crepe that has a comforting orange tinge.
Yield: 3-4 small crêpes or 2 large crêpes
– 1 heaping tbsp of almond butter (the smoother it’s ground, the better)
– 1 egg, preferably pasture raised and organic
– 1/2 to 2/3 cup of carrot juice
– 1 tbsp of arrowroot powder (you can find this at Whole Foods, usually in the baking/spices section)
– 1 tsp of vanilla extract
– 1/2 tsp of coconut sugar
– Dash of sea salt
– Maple syrup
- Combine all ingredients except the butter and maple syrup in a bowl. Mix the ingredients EXTREMELY well. The almond butter likes to clump up so pay careful attention to thoroughly integrate the almond butter into the batter.
- Heat up a pan on medium heat and melt just a little bit of butter onto the pan. I used a pan that’s 8 inches in diameter for my small crêpes.
- Using a ladle, give the batter a quick stir to bring up anything that has sunk to the bottom and ladle approximately 1/3 cup of the batter into the pan. Because the batter is fairly watery, you can swivel the pan around and get the batter to completely coat the base of the pan. DO THIS QUICKLY before the batter cooks through too much to be spread around.
- Allow your crêpe to cook until the edges become golden brown and slightly crispy. Then, using a butter knife, loosen up the crepe from the pan. While holding up a part of the crêpe up with the butter knife, grab a spatula and get underneath the crêpe and flip it! I recommend you hold up part of the crêpe with the knife because it makes flipping MUCH easier.
- Keep an eye on your crêpe as the reverse side cooks, it’s very easy to walk away and let it burn.
- Once your crêpe has cooked through, take it off the heat and place it on a plate.
- Repeat steps 3-6 until you run out of batter.
- Top your crêpes with grass fed butter and maple syrup (as much as you like), and if you’d like, you can add chopped up nuts or maybe some amazing granola that you have on hand.
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