Cottage Cheese Crepes are thin, tasty pancakes filled with creamy cottage cheese. They make a lovely breakfast or snack that’s soft and satisfying!
What’s great is how easy they are to whip up! I like to add a drizzle of honey or some fresh fruit on top—makes them extra yummy! 🍯🍓
Key Ingredients & Substitutions
All-purpose flour: The foundation of your crepes! If you want a gluten-free option, try using almond flour or a gluten-free flour blend. They might change the texture slightly, but still delicious!
Cottage cheese: I recommend small-curd cottage cheese for a smoother filling. If you want something lighter, consider ricotta cheese. Greek yogurt can also work but will be tangier.
Milk: This recipe uses regular milk, but feel free to swap in almond milk, oat milk, or any non-dairy milk. Just keep an eye on the texture; you might need a dash more or less.
Eggs: Eggs give structure and richness. For a vegan version, you can try 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
How Do I Make Sure My Crepes Don’t Tear?
The key to perfect crepes is patience! Here’s how to prevent tearing:
- Let the batter rest to allow the gluten to relax. This helps the crepes to be more pliable.
- Use a non-stick pan to reduce sticking. If you’re worried, give it a quick wipe with butter in between crepes.
- Ensure the pan is hot enough but not too hot. Cook on medium heat. If the crepes are browning too quickly, lower the heat!
- When flipping, use a spatula to loosen the edges first, making the flip easier and less likely to tear.
Cottage Cheese Crepes with Fresh Berries
Ingredients You’ll Need:
For the Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tablespoons melted butter plus extra for the pan
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Filling:
- 1 cup cottage cheese (small or medium curd)
- 2 tablespoons honey or powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
- Fresh strawberries, sliced (about 1 cup)
- Fresh blueberries (about 1/2 cup)
For Garnish:
- Powdered sugar for dusting
- Fresh mint leaves (optional)
- Whipped cream or yogurt (optional)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prep and about 30 minutes to cook. You’ll spend a bit of time mixing the ingredients and letting the batter rest, and then cooking the crepes just takes a few minutes each. Overall, it’s a quick and enjoyable process!
Step-by-Step Instructions:
1. Prepare the Crepe Batter:
In a large bowl, whisk the eggs, milk, melted butter, sugar, salt, and vanilla extract together until everything is well combined. Slowly add in the flour while whisking continuously to prevent lumps from forming. Let the batter rest for about 15-20 minutes—this lets the gluten relax, making your crepes tender!
2. Make the Cottage Cheese Filling:
While the batter rests, prepare the filling! In a mixing bowl, combine the cottage cheese with honey (or powdered sugar for sweetness) and the vanilla extract. Mix well until it becomes slightly creamy. If you like a smoother texture, feel free to lightly mash the cottage cheese with a fork.
3. Cook the Crepes:
Next, it’s time to cook your crepes! Heat a non-stick skillet or crepe pan over medium heat and add a little butter to coat the pan. Pour about 1/4 cup of batter into the hot pan, tilting it to spread the batter thinly and evenly across the surface. Cook for about 1-2 minutes until the edges of the crepe begin to lift and the underside turns lightly golden. Carefully flip the crepe and cook the other side for another 30 seconds to 1 minute. Transfer each cooked crepe to a plate and keep warm while you repeat with the remaining batter.
4. Assemble the Crepes:
Now, it’s time to fill your lovely crepes! Lay one crepe flat on a plate and spread about 2 tablespoons of the cottage cheese filling over one half of the crepe. Top the filling with a few slices of fresh strawberries and some blueberries. Fold the crepe over to encase the filling, creating a triangle or rolling it up if you prefer!
5. Serve:
Arrange the filled crepes on a serving plate. Dust them lightly with powdered sugar, and feel free to garnish with extra fresh berries and a dollop of whipped cream or yogurt if you’d like. For an extra pop of freshness, add some mint leaves on top. Enjoy your soft, delicate cottage cheese crepes bursting with fresh fruity sweetness!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour can be used for a healthier option. Just note that it may make the crepes slightly denser, so you might want to add a little extra milk to maintain a smooth batter.
How Should I Store Any Leftover Crepes?
Store leftover crepes in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a non-stick skillet over low heat or in the microwave for a few seconds until heated through.
Can I Make the Batter Ahead of Time?
Yes, you can! Prepare the crepe batter a day in advance and keep it covered in the refrigerator. Just give it a good whisk before using; it may thicken slightly overnight.
What Other Fillings Can I Use?
The filling possibilities are endless! Try ricotta instead of cottage cheese, or mix in some spinach and feta for a savory option. You can also use fruit preserves or Nutella for a sweet twist!
