These cottage cheese crepes are a game changer, giving them a delicious twist on traditional crepes. Not only are they treats to enjoy, they’re packed with high quality protein (10g per serving!)! Whether you’re sweet or flavorful, we’re covered in the perfect filling options.
At Fit Foodie Finds, the team and I are no strangers to adding cottage cheese to our most favorite desserts and breakfast. From cottage cheese chocolate chip cookies to cottage cheese pancakes, it’s safe to say that cottage cheese is here to stay!
These cottage cheese crepes, the latest cottage cheese concoction, bump into a fitted foodie kitchen. What do you guess? They taste amazing. It’s light, fluffy and packed with protein. As Linley and Rosie were testing these crepes, Lee said (and I will direct the quote!), “This is my favorite recipe from Fit Foodie Finds.” 👀❤👀️
Cottage cheese crepes spreading 101
My top tip for making these crepes at home is to be patient with the spread of your crepes! Do you know that the first pancakes are always the most wondrous form? The first one, the worst motto applies to your crepes as well. To complete my method, you need a few crepes each time, but then you go into the glove and roll!
To make the perfect crepe with non-stick bread, add 1/4 cup batter to the bread and use the back of an offset spatula or spoon to spread the crepe into a larger size. This gives you thin, delicate crepes that are perfect for rolling and folding.
All-purpose flour: APF is the key to making these crepes light and airy. 4% Cottage Cheese: Star ingredients in these crepes. Adds a creamy texture and enhances protein. Eggs: The eggs act as binders and provide a crepe structure. Unsalted butter: Adds flavor and helps the crepes to release easily from the bread. Maple Syrup: Use pure maple syrup for the best taste and quality. Give these crepes a naturally sweet taste.
It’s great to have crepe bread! Otherwise, the non-stick frying pan will be the BFF for making crepes. The team and I may have tried a cast iron frying pan (~aesthetics~), but let’s say things have been extra. The browning burned and I used enough oil to fry the turkey. Lessons learned: Non-stick = stress-free, golden, perfect crepe every time.
Sweet and delicious stuffing you’ll want to try it as soon as possible
If cottage cheese crepes are the ultimate blank canvas, who says you have to choose between sweet and flavorful? For a delicious twist, caramelize butternut squash with olive oil, kosher salt and fresh thyme until softened, and apply a generous layer of bullsing garlic and herb cheese for a creamy Herbie Decadan. Yam.
Or go on a sweet route with a juicy fresh strawberry, a creamy 2% cottage cheese population, and a drizzle of maple syrup for just the right touch of golden sweetness.
Our Favorite
Blender
Want to upgrade your blender? Check out your favorite Vitamix blenders. This is our favorite high speed blender perfect for making smoothies, soups and nut butter.
Crepes can be stored in the fridge for up to 3 days or in the freezer for up to 2 months. Layer them between sheets of wax paper and store in an airtight container. To reheat, heat the microwave for 10-15 seconds or over medium heat in a frying pan.
Breakfast and beyond: Cottage Cheese Crepe Pairing
Crepes will leave the brunch blank. To keep up with the good times, add my beemosa and a simple spinach quiche to your menu!
If you want to enjoy crepes as dessert, this Greek yogurt fruit dip or chocolate quinoa potato chips make a very enjoyable pairing.
Preheat the oven to 425.
To prepare a delicious filling, throw diced butternut squash with olive oil, salt and thyme and place on a baking sheet. Bake for 15 minutes. Remove from the oven and set aside.
To prepare the sweet filling, place cottage cheese and maple syrup in a high-speed blender and blend until smooth. Transfer the mixture to a bowl and refrigerate until ready to use.
Make the crepes. Add cottage cheese and ¼ cup of water to the high-speed blender and blend until smooth.
Transfer the blended cottage cheese to a bowl and whisk the eggs, melted butter and maple syrup. Alternatively, you can create everything in the blender.
Slowly add the flour and salt to the cottage cheese mixture. The batter should have a very thin pancake batter consistency. If it’s thin enough, add the remaining water to one tablespoon at a time.
Spray the crepe pan with cooking spray and heat over low heat. Add ¼ cup batter to the bread. Pick up the pot and slowly swirl the dough around the pot, allowing the batter to spread evenly to create a larger crepe. Cook for 1 minute, turn over and cook for another 20-30 seconds. Set it on the plate. Continue until you use all the batters.
To assemble the flavorful crepes, fold the crepe fold in half, add ¼ cup of cooked butternut squash and add 1/5 of the crushed burshin to half. Fold in half again so that you can make a triangular crepe. To assemble the sweet crepe, follow the same folding steps as the tasty ones, adding 2 tablespoons of maple cottage cheese and sliced strawberries.
This recipe creates 12 6 inch crepes. Non-stick bread is the key to making these crepes. We tried to use a cast iron skillet, but it required a lot of oil and the crepes were significantly browned in the cooking process. To make it in a non-stick pan on the sides, add ¼ cup batter to the bread and use an offset spatula to spread the crepes to a larger size.
calorie: 190 kcal, carbohydrates: 14 g, protein: 10 g, fat: 10 g, fiber: 0.4 g, sugar: 2 g
Nutrition information is calculated automatically and should only be used as an approximation.
Photo: The photos taken in this post are from Erin from a wooden frying pan.
