Cottage Cheese Crepes

5 from 1 vote

Soft, flexible, and naturally higher in protein, these Cottage Cheese Crepes are filled with a creamy cottage cheese filling and topped with fresh berries for an easy breakfast or brunch.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: American

Servings:

Author: Jamie N, Registered Dietitian

Ingredients

1 cup all-purpose flour
1 cup cottage cheese
3 eggs
3/4 cup milk more if needed
1 teaspoon vanilla extract
2 teaspoons butter or oil for coating the pan, or spray oil

Filling

1 cup cottage cheese
1/2-1 teaspoon lemon juice
1-2 tablespoons maple syrup
1 teaspoon vanilla extract
fresh berries and powdered sugar for topping

Instructions

In a blender or food processor, add cottage cheese, eggs, milk, and vanilla extract. Blend on high until smooth. Add all purpose flour and pulse in until smooth and combined. Note: Batter should be thin enough to swirl around the pan. Add an additional 2-3 tbsp of milk if needed.
Heat a small non-stick skillet over medium-low heat and lightly coat the pan with oil or butter.
Add 1/3 cup crepe batter and immediately tilt the pan in a circular motion to spread the batter into a thin layer, coating the bottom of the pan.
Cook for about 90 seconds until the top of the crepe appears dry and then the edges begin lifting away from the pan.
Flip and cook for about 1 minute. Repeat until all crepe batter is used (makes about 10-12 crepes). Use remaining tsp of butter to grease pan half way through if needed.
To make the filling, add cottage cheese, maple syrup, lemon juice and vanilla to a blender or food processor and blend on high until smooth.
Serve the crepes with filling if desired, berries, and powdered sugar.

Notes

Blend the batter until smooth. There should be no cottage cheese curds remaining.
Cook over medium-low heat. If the pan is too hot, the crepes can brown too quickly before cooking through.
Storage: Store leftover crepes and filling separately in the refrigerator for up to 4 days.

Nutrition