These high-protein cottage cheese crêpes are thin, golden, and very easy to make. They’re packed with protein, lighter than classic crepes, and honestly taste so good you’d never guess they’re made with cottage cheese.
As a Moroccan, so many of our favourite dishes are inspired by French cuisine, and that definitely includes crêpes. My dad’s absolute favourite breakfast/dessert. It was always a warm, buttery crêpe with Nutella. Pure nostalgia. Now I'm into higher-protein, more balanced meals; these will curb the cravings.
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Why I love this recipe
- Ultra high protein: thanks to cottage cheese and eggs, these protein crêpes are nourishing, filling, and perfect for a healthy breakfast or post-workout treat. You can also serve it with a whipped vanilla cottage cheese filling to make it even higher in protein.
- Easy blender batter: no fancy tools, no whisking, no fuss. Just blend, strain, and cook.
- Versatile: You can make them sweet or savoury for breakfast or dessert. If you want them savoury, just skip the sugar and vanilla and adjust the consistency- please see the process pictures to have an idea baout the right consistency- these cottage cheese crêpes work with any filling.
Key ingredients
Cottage cheese: The key ingredient that adds creaminess, protein, and moisture. Full-fat gives the best flavour, but low-fat also works.
Granulated sweetener: Sugar, coconut sugar, monk fruit, or honey. Adjust based on how sweet you want your crepes to be or skip for savoury crepes.
Eggs : Help bind the batter and give the crêpes that soft, flexible texture, and add more protein and nutrients.
Milk of choice: I used whole milk for richness, but almond milk, oat milk, or skim milk all work well if you prefer your milk dairy free.
Flour: All-purpose is classic, but a gluten-free 1:1 blend works too.
Salt : Just a pinch to balance sweetness and bring out the flavours.
Vanilla extract : For warmth and a dessert-like aroma, especially if you’re making sweet crêpes. Skip if you're making savoury high protein crepes.
How to make cottage cheese crepes
Blend cottage cheese, eggs, milk, flour, sweetener, salt, and vanilla until completely smooth
Pass the batter through a sieve to remove any cottage cheese bits
Lightly grease your pan with a tiny amount of butter or oil for the first crepe or two.
Pour in enough batter to thinly coat the pan, swirl, and cook until the edges lift. Flip and cook briefly on the other side.
Reminder: The first crepe is almost always a flop. I don't even know why.
High-protein cottage cheese filling for crepes - sweet-
Blend cottage cheese with a sweetener and vanilla extract to make a creamy, dessert-like filling that’s extra high-protein.
Or use thick Greek yoghurt instead of cottage for a tangy, lighter option.
Hanaa's recipe tips
Use a nonstick pan: for obvious reasons, but also to help use the butter less.
Rest the batter 5–10 minutes : helps the flour hydrate and prevents ripping when filling and folding the crepes.
Swirl the batter immediately after pouring to avoid thick patches.
Storage instructions
Fridge: Store crepes (unfilled to prevent sogginess) in an airtight container for up to 3 days.
Freezer: Freeze unfilled crepes with parchment between each one for up to 2 months.
Frequently asked questions
Yes, but you must whisk very aggressively and strain twice to avoid lumps
Yes, if you're calculating your macros, the texture is slightly less rich, but still excellent.
Absolutely, store it for 24 hours in the fridge and stir before using
The pan wasn’t hot enough, or the batter wasn’t smooth enough.
Too much flour, too much blending/whisking which develops the gluten or overcooking.
Yes, use a 1:1 gluten-free blend and rest the batter a bit longer.
Definitely, just skip the sweetener and vanilla.
Cottage cheese crepes (Recipe card)
Cottage Cheese Crepes
Ingredients
- ⅔ cup Cottage cheese
- 2 large eggs
- 2 cups milk
- ⅓ cup granulated sweetener
- 1 ¼ cup flour
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
For the Cottage Cheese Filling
- 1 cup cottage cheese
- 1 tablespoon sweetener of choice
- ½ teaspoon vanilla extract
Instructions
- Blend cottage cheese, eggs, milk, flour, sweetener, salt, and vanilla until completely smooth.
- Pass the batter through a sieve to remove any cottage cheese bits.
- Lightly grease your pan with a tiny amount of butter or oil for the first crepe or two.
- Pour in enough batter to thinly coat the pan, swirl, and cook until the edges lift. Flip and cook briefly on the other side.
For the filling
- In a blender or food processor whip the cottage cheese along with the sweetener of choice and vanilla extract for at least 2 minutes. scraping the sides 2-3 times.
Shno says
Amazing
Shno says
nice and easy to make