Here’s a full recipe for Cottage Cheese Crepes, including the batter, filling, and optional toppings. These are delicate, lightly sweet or savory, and perfect for breakfast, brunch, or dessert.
Cottage Cheese Crepes Recipe
Servings: 4 (8-10 crepes)
⏰ Total Time: 35–40 minutes
Ingredients:
For the Crepes Batter:
1 cup all-purpose flour
2 large eggs
1 1/4 cups milk (whole or 2%)
2 tablespoons melted butter (plus extra for greasing the pan)
1 tablespoon sugar (optional, for sweet crepes)
1/4 teaspoon salt
1/2 teaspoon vanilla extract (optional, for sweet crepes)
For the Cottage Cheese Filling:
1 1/2 cups cottage cheese (drain if watery)
1–2 tablespoons honey or maple syrup (optional, for sweet crepes)
1/2 teaspoon vanilla extract (optional)
Zest of 1/2 lemon (optional, for brightness)
Pinch of salt
Optional Add-ins:
Chopped fresh herbs (dill, parsley) for savory
Raisins or chopped fruit for sweet
Toppings (optional):
Fresh berries or banana slices
Powdered sugar
Yogurt or sour cream
Syrup, jam, or fruit compote
Butter (for savory version)
Instructions:
1. Make the Crepe Batter:
In a blender or mixing bowl, combine flour, eggs, milk, melted butter, sugar (if using), salt, and vanilla (if using).
Blend or whisk until smooth and no lumps remain.
Let the batter rest for 15–20 minutes (optional, improves texture).
2. Prepare the Cottage Cheese Filling:
In a bowl, mix cottage cheese with honey/maple syrup, vanilla, lemon zest, and a pinch of salt.
Taste and adjust sweetness or seasoning.
(For savory crepes, skip sweeteners and add herbs, pepper, or a bit of garlic powder.)
3. Cook the Crepes:
Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter.
Pour about 1/4 cup of batter into the pan. Swirl to coat the bottom evenly.
Cook for about 1–2 minutes, until edges lift slightly and bottom is lightly golden.
Flip and cook the other side for 30–60 seconds.
Transfer to a plate and repeat with remaining batter.
4. Fill and Serve:
Place 1–2 tablespoons of the cottage cheese filling in the center or spread across each crepe.
Roll, fold, or stack the crepes as desired.
Top with fruit, powdered sugar, jam, or sour cream for sweet.
For savory: add sautéed mushrooms, spinach, or tomatoes.
Storage:
Leftover crepes: refrigerate in an airtight container for up to 3 days.
To freeze: stack with parchment paper between, wrap well, and freeze for up to 2 months.
Reheat gently in a pan or microwave.
