Blended Cottage Cheese Crepes (10g protein!)
These Cottage Cheese Crepes are a game-changer, offering a delicious twist on traditional crepes. Not only are they a treat to enjoy, but they’re also packed with high-quality protein (10g per serving!)! Whether you go sweet or savory, we’ve got you covered with 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 breakfasts. From Cottage Cheese Chocolate Chip Cookies to Cottage Cheese Pancakes, it’s safe to say cottage cheese is here to stay!
Cut to these cottage cheese crepes, the latest cottage cheese concoction to hit the Fit Foodie kitchen. And guess what? They taste phenomenal. Light, fluffy, and protein-packed. When Linley and Rosie were testing these crepes, Lee even said (and I direct quote!), “this is my favorite recipe on Fit Foodie Finds.” 👀 ❤️
crepe spreading 101
My #1 top tip for making these crepes at home, is to be patient with your crepe spreading! You know how the first pancake is always the wonkiest shape? The first one, worst one motto also applies to thee crepes. It takes me a couple crepes each time to perfect my method, but then you get in a grove and ROLL!
To make PERFECT crepes in a nonstick pan, add ¼ cup of batter to the pan and use an offset spatula or the back of a spoon to spread the crepe to a larger size. This will give you thin, delicate crepes that are perfect for rolling or folding.
- All-purpose flour: APF is key for making these crepes light and airy.
- 4% cottage cheese: The star ingredient of these crepes. It adds a creamy texture and boosts up the protein.
- Eggs: Eggs act as a binder and help give the crepes structure.
- Unsalted butter: Adds flavor and helps the crepes easily release from the pan.
- Maple syrup: Use pure maple syrup for the best taste and quality. It gives these crepes a naturally sweet taste.
If you have a crepe pan, great! If not, nonstick pans will be your BFF for crepe making. The team and I may have tried a cast iron skillet (because ~aesthetic~), but let’s just say things got… extra. Browning turned into burning, and I used enough oil to fry a turkey. Lesson learned: Nonstick = no-stress, golden-perfect crepes every time.
Sweet & Savory Fillings You’ll Want to Try ASAP
Team Savory
Who says you have to choose between sweet and savory when cottage cheese crepes are the ultimate blank canvas? For a savory twist, roast some butternut squash with olive oil, kosher salt, and fresh thyme until caramelized and tender, then smear a generous layer of Boursin Garlic and Herb cheese for creamy, herby decadence. YUM.
Team Sweet
Or go the sweet route with juicy fresh strawberries, a dollop of creamy 2% cottage cheese, and a drizzle of maple syrup for that just-right touch of golden sweetness.
Our Favorite
Blender
Looking to upgrade your blender? Check out our favorite Vitamix Blender. It’s 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 them in an airtight container. To reheat, microwave for 10-15 seconds or warm in a skillet over medium heat.
Breakfast and Beyond: Cottage Cheese Crepe Pairings
Crepes will make any brunch spread immaculate. To keep the good times rolling, add my Beermosa and Easy Spinach Quiche to your menu!
If you’d rather enjoy your crepes as dessert, this Greek Yogurt Fruit Dip or Chocolate Quinoa Crisps make for the very fun pairings.
Preheat the oven to 425℉.
To prepare the savory filling, toss the diced butternut squash in olive oil, salt, and thyme and place on a baking sheet. Bake for 15 minutes. Remove from oven and set aside.
To prepare the sweet filling, place the 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 the cottage cheese and ¼ cup of water to a high-speed blender and blend until smooth.
Transfer the blended cottage cheese to a bowl and whisk in the eggs, melted butter, and maple syrup.
Slowly add the flour and salt to the cottage cheese mixture. The batter should have the consistency of a very thin pancake batter. If it is not thin enough add the remaining water 1 tablespoon at a time.
Spray a crepe pan with cooking spray and heat over low heat. Add ¼ cup of batter to the pan. Pick up the pan and slowly swirl the batter around the pan so that the batter spreads evenly, making a larger crepe. Cook for 1 minute, flip, and cook for another 20-30 seconds. Set on a plate. Continue until you have used all of the batter.
To assemble the savory crepes fold crepe in half, add ¼ cup of cooked butternut squash and ¼ oz of crumbled Boursin to one-half of the half. Fold in half again so that you have a triangle-shaped crepe. To assemble the sweet crepe, follow the same folding steps as the savory, and add 2 tablespoons of maple cottage cheese and some sliced strawberries.
- This recipe makes 12 6-inch crepes.
- A nonstick pan is key to making these crepes. We tried using a cast iron skillet but needed significantly more oil and the crepes were significantly browned in the cooking process. To make in a nonstick pan with sides, add ¼ cup of batter to the pan and use an offset spatula to spread the crepe to a larger size.
Calories: 190 kcal, Carbohydrates: 14 g, Protein: 10 g, Fat: 10 g, Fiber: 0.4 g, Sugar: 2 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.