These cottage cheese crepes are light, fluffy, and filled with delicious goodness. They make for a tasty breakfast or a fun snack any time of day!
There’s something about the creamy cottage cheese that makes them extra special. I like to sprinkle a bit of sugar on top or add some fruit—so yummy! You’ll love how easy they are to whip up!
Key Ingredients & Substitutions
All-Purpose Flour: This is what gives the crepes their structure. If you’re looking for a gluten-free option, try using a gluten-free all-purpose flour blend. I’ve found that oat flour can also work well for a different flavor!
Cottage Cheese: Small curd cottage cheese is best for a smoother filling. If you prefer a creamier texture, you can substitute it with ricotta or farmer’s cheese. I love using ricotta for its rich flavor!
Milk: The type of milk can be varied to your taste – almond milk or oat milk works great for a dairy-free option. Just check for unsweetened varieties to keep the flavors balanced.
Butter: Important for both flavor and texture. If you’re looking to make this dairy-free, coconut oil is a tasty substitute. Just melt it and use it as a 1:1 swap!
How Do You Achieve the Perfect Crepes?
Making crepes might seem tricky, but it’s all about the technique! Resting the batter helps create a smoother texture, and using a non-stick pan makes flipping a breeze.
- Whisk together your dry and wet ingredients to avoid lumps—gradually adding wet to dry is key.
- Let the batter rest for 15-20 minutes; this allows gluten to relax, making the crepes tender.
- When pouring batter, swirl the pan immediately for an even layer; too thick leads to chewy crepes.
- Keep your pan at medium heat to prevent burning, and add butter or oil when needed for a non-stick surface.
How to Make Cottage Cheese Crepes
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 cooking)
- 1 tablespoon sugar
- 1/4 teaspoon salt
For The Cottage Cheese Filling:
- 1 cup cottage cheese (preferably small curd)
- 2 tablespoons powdered sugar (adjust to taste)
- 1/2 teaspoon vanilla extract
- Optional: a splash of heavy cream or milk to soften the filling
For Serving:
- Fresh strawberries (sliced)
- Fresh blueberries
- Powdered sugar for dusting
- Honey or maple syrup (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the batter and the cottage cheese filling, plus an additional 15-20 minutes for cooking the crepes. So, plan for around 40 minutes in total to create these delicious crepes!
Step-by-Step Instructions:
1. Prepare the Crepe Batter:
In a mixing bowl, whisk together the flour, sugar, and salt. In a separate bowl, beat the eggs and then add in the milk and melted butter. Carefully mix the wet ingredients into the dry ones, whisking continuously to create a smooth, slightly thin batter. Let the batter rest for about 15-20 minutes at room temperature. This helps make your crepes tender!
2. Make the Cottage Cheese Filling:
In another bowl, combine the cottage cheese, powdered sugar, and vanilla extract. If you prefer a creamier texture, add a splash of heavy cream or milk to the mixture. Gently mix until smooth, but leave it slightly textured for a nice consistency.
3. Cook the Crepes:
Heat a non-stick skillet or crepe pan over medium heat and lightly butter it. Pour about 1/4 cup of the batter into the pan, swirling it around to coat the bottom evenly with a thin layer. Cook the crepe for 1-2 minutes until the edges start to lift and the bottom is golden. Flip the crepe and cook for another 30 seconds to 1 minute. Remove it from the pan and place it on a plate. Repeat this process with the remaining batter, adding a little more butter to the pan as needed.
4. Assemble the Crepes:
Take one crepe and spoon a generous amount of cottage cheese filling onto one side. Fold the crepe over the filling, and if you’d like, fold it again or roll it into a cone shape for easy eating!
5. Serve:
Arrange your filled crepes on a pretty serving plate. Add some sliced strawberries and blueberries on top for a fresh touch. Lightly dust with powdered sugar and drizzle a bit of honey or maple syrup if you want to add some sweetness.
6. Enjoy:
These delightful cottage cheese crepes are best served warm or at room temperature. Share them with family and friends and enjoy every bite!
This recipe yields tender, creamy cottage cheese-filled crepes, perfect for breakfast or a light dessert. Enjoy your cooking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Whole wheat flour will give the crepes a nuttier flavor but may require a little extra liquid. You might need to add a splash more milk to your batter to achieve the right consistency.
Can I Make the Crepes in Advance?
Absolutely! You can prepare the crepes ahead of time and store them in the refrigerator for up to 2 days. Just place parchment paper between each crepe to prevent sticking. Reheat them on a skillet for a minute on each side before serving.
How to Store Leftover Crepes?
Store leftover crepes in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet or microwave. If you have leftover filling, keep it in a separate container and enjoy it within 3 days as well!
Can I Substitute the Cottage Cheese?
Yes! If you’re not a fan of cottage cheese, you can use ricotta cheese for a creamier filling, or even Greek yogurt for a tangier twist. Just remember to adjust the sweetness to your taste if using yogurt!