Cottage Cheese Crepes
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.
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.
Notes
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.
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.
Nutrition
Serving: 1servingCalories: 330kcalCarbohydrates: 49gProtein: 15gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 114mgSodium: 364mgPotassium: 296mgFiber: 1gSugar: 16gVitamin A: 382IUCalcium: 199mgIron: 2mg
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