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Cottage Cheese Crepes

Deliciously creamy and nutritious crepes filled with cottage cheese, perfect for breakfast, lunch, or a sweet treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 crepes
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 cup 2% small curd cottage cheese or 4% — I use Good Culture
  • ½ tsp vanilla extract for an aromatic touch
  • ½ tsp fresh lemon zest or orange zest for a hint of tanginess
  • 1 tbsp granulated sweetener of choice, adding just the right amount of sweetness
For the Crepes
  • 1 cup 2% small curd cottage cheese or 4% — I swear by Good Culture
  • 6 large eggs providing richness and moisture
  • ½ cup gluten-free all-purpose flour I used King Arthur brand for the perfect tender texture
  • ¼ cup Fairlife 2% milk or any milk of your choice for a creamy batter
  • 2 tbsp avocado oil or extra virgin olive oil to keep the crepes nice and supple
  • ½ tsp vanilla extract for that delightful aromatic flavor
  • ¼ tsp salt to balance all the flavors
Topping
  • Fresh berries for garnish
  • Powdered sweetener of choice for a perfect finishing touch

Method
 

Preparation of Filling
  1. In a mini food processor or blender, whip 1 cup of small curd cottage cheese, 1-2 tbsp of sweetener, ½ tsp of lemon (or orange) zest, and ½ tsp of vanilla until well combined. Adjust sweetness to taste.
Preparation of Crepe Batter
  1. In a blender or food processor, combine 1 cup cottage cheese, 6 eggs, ½ cup gluten-free flour, ¼ cup milk, 2 tbsp avocado oil, ½ tsp vanilla extract, and ¼ tsp salt. Blend for about 1 minute until smooth.
Cooking the Crepes
  1. Heat a non-stick skillet or crepe pan over medium heat and coat the bottom with a small amount of butter or oil.
  2. Pour ⅓ cup of the batter into the pan, swirling to coat the surface. Cook until edges lift and the bottom is lightly golden, about 2-3 minutes.
  3. Carefully flip the crepe and finish cooking on the other side. Repeat until all batter is used.
Serving
  1. Stuff each crepe by spreading 2 tbsp of filling on top. Fold and serve immediately, garnished with fresh berries and a drizzle of maple syrup or a sprinkle of confectioners' sweetener.

Notes

For extra light crepes, let the batter rest for about 15 minutes before cooking. Experiment with adding different flavors in the filling for variety.