If you like my blended cottage cheese crepes, it’s time to make this incredible cottage cheese tiramisu creeper! That’s right, the team and I took a recipe for cottage cheese crepes, baked one large crepe in a sheet pan, rolled it up into a creamy cottage cheese tiramisu stuffing and made it into a notch. Served with cocoa powder, this protein dessert is ready to serve.
Why am I doing this clay roll?
Protein Pack! This Tiramisu Crepe roll contains 9g of protein per serving. This makes this a delicious, protein-rich dessert option.
Flavor! I love love, love tiramisu, and repeat tiramisu blended oats for breakfast. Now you can add this clay roll to your dessert spinning 😅.
Easy to make: Ok, listen to me – crepes can be meticulous in making. Flips, perfect thickness, etc. However, using this crepe lour recipe, you will pour crepe batter into a sheet pan and pop it into the oven.
Highlights of ingredients
All-purpose flour: APF is the key to making this clay roll light and airy. 4% Cottage Cheese: Star ingredient in this clay lore. Used in both crepe batters and crepe fillings. Adds a creamy texture and enhances protein. Espresso powder: You can’t have tiramisu without espresso! I use espresso powder in the filling for the best flavor. Eggs: The eggs act as binders and give the clay loul its structure. Maple Syrup: Use pure maple syrup for the best taste and quality. This crepe roll and crepe fill the naturally sweet taste.
For a complete list of ingredients and quantities, see the recipe cards below.
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.
My top tip for making this clay roll is to line up parchment paper on a baking sheet and spray non-stick cooking spray on the sides of the parchment paper and baking sheet.
why? This allows you to remove the clay rod from the top and parchment when it’s time to assemble the clay rod. I found that some of the corners and sides of the clay rolls adhered without using them using parchment.
Please give it a try!
Blended cottage cheese crepes
If you haven’t tried these blended cottage cheese crepes, now is your chance!
The remaining clay rolls can be stored in a fridge airtight container for up to 3 days.
Details of my favorite protein desserts
Preheat the oven to 350. Arrange standard size baking sheets (12″x18″) on parchment paper and spray with non-stick cooking spray. Don’t skip this part!
Add the crepe ingredients to a high-speed blender and blend until smooth.
Transfer the crepe mixture to the prepared baking sheet.
Bake 350 for 10 minutes. Remove from the oven and let cool for a few minutes before refrigerating for 1 hour.
Make the filling. To make the filling, add cottage cheese, syrup, vanilla extract and espresso powder to the high-speed blender. Blend until smooth. Please put it aside.
Then add heavy cream to a large bowl and whip until a hard peak forms.
Transfer the blended cottage cheese to whipped cream and fold together.
Place the cooled crepes on a large cutting board. Spread the filling over the crepes, leaving a final 3 inches.
Move the crepe away from you towards the end that is left empty.
Sieve the cocoa powder over top, slice it and serve.
It is recommended to spray and arrange sheet pans to ensure that the crepes remain intact when removing them from the pan.
calorie: 211 kcal, carbohydrates: 17 g, protein: 9 g, fat: 12 g, fiber: 1 g, sugar: 9 g
Nutrition information is calculated automatically and should only be used as an approximation.
