Great HEAL Recipes

Carrot Cake Crêpe Bites 

Christiana Belcher 

Ingredients

• 1 ⅓ cups grated carrots 
• ¾ cup soymilk 
• 1 large egg 
• 1 Tbsp avocado 
• ½ teaspoon vanilla extract 
• ¾ cup whole wheat pastry flour 
• 1 lb. strawberries 
• 5 bananas 
• ½ tsp lemon zest 
• 2 Tbsp stevia 
• 2 Tbsp coconut sugar 
• 1 tsp pumpkin pie spice 
• ¼ tsp table salt 

Recipe Directions

1. Combine 1 cup carrots, milk, egg, butter and vanilla in a blender. Process mixture until smooth 
2. Stir in remaining ⅓ cup carrots 
3. Heat a nonstick pan coated with cooking spray over medium heat 
4. Add ⅓ cup batter to pan, spread evenly 
5. Cook for 2-3 minutes or until bottom of crêpe begins to brown 
6. Flip crêpe with spatula and cook for an additional 1-2 minutes 
7. Repeat with remaining batter, keeping cooked crêpes warm
8. Slice bananas and cut strawberries into quarters 
9. Cut crêpes into bite-sized pieces and top with fruit/any other desired toppings