Make the Batter

• Sauté carrots in ¼ cup melted butter on medium heat for 3 – 4 minutes until they start to soften.
• Remove from heat and set aside to let cool.
•  In a medium bowl, add gf 1 to 1 flour, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and a pinch of salt and whisk together until well combined.
•  In a large bowl whisk together milk, vanilla, and the buttery carrots.
• Slowly mix the dry ingredients into the wet ingredients.
• In a separate bowl, whisk together the eggs and then stir into the batter.
• Refrigerate the batter for at least 30 minutes, but up to overnight.
• When you are ready to make the crepes, pull the batter from the fridge and set aside.

Make the Filling

• Mix softened cream cheese, frozen whipped topping, powdered sugar, vanilla, lemon juice and lemon zest on low to medium-low, using a stand or handheld mixer.
•  Remove ½ Cup of filling and set aside. This will be for the drizzle.

Make the Crepes

•  Preheat the oven to 200 degrees and place a large cookie sheet on the middle rack.
• Warm a crepe pan, stove top griddle or large skillet on medium heat.
• Remove pan from heat, butter the pan and add 1/3 cup of batter, immediately and quickly spreading the batter around using a crepe spreader or the back of a spoon so the crepe is as thin as possible.
• Place pan back on heat and warm crepe for 2-3 minutes until it just starts to lightly brown.
• Flip crepe and cook for an additional 30 seconds to 1 minute.
•  Place crepe in oven to keep warm and repeat steps 4-7 until all batter is used.
• Pull a crepe from the oven, cut in half and spread 1 Tbsp of filling in middle of crepe half, leaving 1 inch around the edges.
• Sprinkle 1 tsp of finely chopped walnuts on the filling if desired.
• Fold the top of the rounded edges in, holding them in place with the filling.
• Starting at one end, roll the crepe to create your carrot shape.
• Repeat steps 1-4 with each crepe half, placing them back in the oven to keep them warm.

Make the Drizzle

• Heat remaining half cup of filling on low, stirring regularly.
• Stirring 2 drops of red and 6 drops of yellow food coloring to turn the drizzle orange.
• Stir in 2 tsp of milk to thin it out.
• While it's still warm and thinned out, drizzle the carrots with the remaining filling using a quick back and forth motion.

Garnish the Crepes

• Rince the carrot greens or mint leaves and cut about 12 stems (enough for each “carrot”), each containing a few leaves and leaving at least a half inch of stem.
• Add the carrot greens or mint to the top of each carrot crepe by tucking in the stem and allowing the leaves to stick out of the top.
• Sprinkle Crepes with lemon zest

Serve and Enjoy!