Let me introduce you to the ultimate mash-up of flavors: Carrot Cake Blintzes!
Shavuot is a time of joy, celebration, and, of course, delicious food! As we gather to commemorate this special holiday, why not add a unique twist to your menu with Carrot Cake Blintzes? Get ready to embark on a culinary adventure where Jewish tradition meets the irresistible flavors of a classic dessert.
Carrot cake and blintzes might seem like an unlikely pair, but trust me, they are a match made in culinary heaven! Both are beloved in their own right, with carrot cake being a timeless dessert and blintzes being a cherished dish for Shavuot. By combining these two classics, you’re about to take your Shavuot celebration to a whole new level of deliciousness!
Carrot cake is known for its warm spices, rich texture, and sweet notes of carrot and cream cheese frosting. Now imagine all those flavors wrapped in a tender blintz, lightly dusted with powdered sugar. It’s a heavenly combination that will have your family and friends coming back for seconds (and maybe even thirds)!
This Shavuot, let your culinary creativity shine with these Carrot Cake Blintzes. With their irresistible blend of flavors and unique twist on tradition, these blintzes will become a highlight of your holiday feast. So roll up your sleeves, gather your ingredients, and happy cooking!
Carrot Cake Blintzes
Author: Micah Siva
Makes: 12
Ingredients
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4 eggs
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1 1/2 cups almond milk
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1 cup all purpose flour
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¼ cup sugar
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2/3 cup finely shredded carrots
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1 teaspoon vanilla extract
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1 teaspoon cinnamon
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¼ teaspoon ginger
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¼ teaspoon nutmeg
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¼ teaspoon salt
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Coconut oil, to cook
Filling:
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1 large egg
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2 cups cream cheese
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2 tablespoons walnuts, finely chopped
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¼ cup finely shredded carrots
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1 teaspoon vanilla extract
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¼ cup powdered sugar
Preparation:
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Whisk the eggs and milk in a large bowl. Add the flour, sugar, carrots, vanilla, cinnamon, ginger, nutmeg and salt. Whisk until well combined. Let sit, at room temperature for 20 minutes, or covered, overnight, in the fridge.
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Make the filling:
Whisk the egg, cream cheese, walnuts, carrots, vanilla, and sugar in a medium bowl until well combined. Set aside. -
Cook the crepes
Lightly grease a 9-inch nonstick skillet with 1 tablespoon of coconut oil over medium-low heat. Once melted, wipe the pan using a paper towel, and set the buttered paper towel aside to reuse. -
Pour a scant ⅓ cup of batter into the pan, immediately swirling the pan to coat the bottom.
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Cook until the top of the crepe is completely dry, 3 to 4 minutes. Using an offset spatula or silicone spatula, gently flip the crepe, and cook the other side for 1 minute.
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Remove the crepe from the pan and place it on a plate or tray. Repeat with the remaining batter, stacking the crepes with a small piece of parchment paper between each layer.
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Once the crepes have cooled, spoon 2 heaping tablespoons of filling on the bottom third of a crepe, 1-inch from the edge closest to you. Fold in the sides, and roll it up tightly like a burrito. Place the blintz in a baking dish or on a plate with the seam on the bottom. Repeat for all remaining crepes.
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Heat the remaining 1 tablespoon of coconut oil in the pan over medium-low heat. Place the blintzes in the pan, seam side down, and cook until golden brown, 3 to 4 minutes per side.
For more sweet recipes, click here!