Carrot crêpes
Fluffy carrot crêpes that can be served savoury or sweet. I make these simple crêpes from crêpe batter and, on top of the main ingredients, I also use fried grated carrot. The carrot changes the taste of the batter and gives it a beautiful colour. I start preparing crêpes by grating, then frying the carrot in a little oil. I cool it down once done, then mix it with flour, egg, milk, sparkling water, salt and sugar. For mixing, I use a hand blender, but you can also mix everything in a jar blender. Properly mixed batter should be uniform, smooth without pieces of carrot visible in it. I fry the crêpes from the batter, and after frying and filling them with my favourite filling, I serve them for dessert, dinner or lunch.
These crêpes can be filled with jam, cheese, fruit, meat, vegetables or little rolls can be made of out them. I like to serve my crêpes filled with chilli con carne or make rolls out of them, which I then serve as a snack. This simple egg and flour dish is quick to prepare and requires only 30 minutes to make. I encourage you to check out this recipe for carrot crêpes and I hope that you will try making them at home.
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Ingredients for carrot crêpes.
Carrot crêpes batter:
- 100 g carrot
- 2 tablespoons of oil
- 130 g flour (type 650)
- 2 eggs “L”
- 1/2 teaspoon of salt
- 1/2 teaspoon of crystal sugar
- 150 ml milk
- 100 ml sparkling water
Additionally:
- a little oil for frying
How to make carrot crêpes.
Grate the peeled carrot on a medium-sized grater, then put it with oil in a frying pan. Fry over a medium heat for just over 10 minutes, stirring occasionally, and when ready, cool it down.
Put the cold carrots into a tall container, add sifted flour, eggs, salt, sugar, milk and sparkling water. Using a hand blender, mix the whole thing to a uniform, creamy consistency.
Place a pan on the heat, warm it up and when hot, grease it with a little oil. Pour the crêpes batter into the pan, forming thin crêpes out of it. Reduce the heat to medium and fry the crêpes. While frying, turn the crêpes to the other side, and when ready, transfer them to a plate.
Good to know when making carrot crêpes.
The given amount of ingredients will yield 6 crêpes. I fried them in a pancake pan, which had a diameter of 24 centimetres. I greased the pan with oil each time before pouring the crêpes batter on it.
The carrots from which these crêpes are made should be juicy and fresh. The weight of the carrots is given after peeling.
Depending on how crispy I want my crêpes to be, I fry them for 3-4 minutes in total on both sides.
Do you like dishes with carrot? If so, try our recipe for Carrot roulade with cheese filling.
