Cottage cheese crepes are fluffy and delicious! They’re filled with creamy cottage cheese and can be sweet or savory, making them super versatile for any meal.
I love how easy these crepes are to whip up! Just blend the ingredients, cook them in a pan, and fill with your favorite treats. Breakfast or dinner, they always hit the spot! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your crepes and gives them structure. If you’re looking for alternatives, you can use whole wheat flour for a nuttier flavor or a gluten-free blend to cater to dietary restrictions.
Cottage Cheese: Small-curd cottage cheese is recommended for the filling because it blends well and has a great texture. You can substitute ricotta cheese for a creamier filling, or even Greek yogurt for a tangy twist.
Milk: Whole milk provides richness, but feel free to use skim or almond milk if you’re looking for a lighter option. Coconut milk adds a fun flavor if you want to switch things up.
Fresh Berries: Strawberries and blueberries are delicious, but any fruit works! Sliced bananas, raspberries, or chopped peaches also make lovely fillings or toppings.
How Can I Ensure My Crepes Are Perfectly Thin and Flawless?
Making thin crepes can feel tricky at first, but with practice, you’ll get the hang of it!
- Rest the batter. Letting it sit for 15-20 minutes helps the flour absorb the liquid and improves texture.
- Use a hot pan. Preheat your skillet well and add just enough butter to coat the bottom. A nonstick pan works wonders!
- Swirl the batter. Pour in the batter and immediately tilt the pan in a circular motion to spread it evenly and thinly.
- Don’t rush flipping! Wait until the edges look golden and can lift easily with a spatula before flipping the crepe.
With these tips, you’ll be serving up beautiful crepes in no time! Enjoy the cooking process and have fun experimenting with different fillings!
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 small-curd cottage cheese
- 2 tablespoons powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
For serving:
- Fresh strawberries, sliced
- Fresh blueberries
- Powdered sugar, for dusting
- Fresh mint leaves (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and about 15 minutes to cook the crepes, so plan for around 35-40 minutes total. It’s a quick and delightful meal that can impress at breakfast, brunch, or even dessert!
Step-by-Step Instructions:
1. Make the Crepe Batter:
In a mixing bowl, whisk together the flour, sugar, and salt. In a separate bowl, beat the eggs with the milk and melted butter. Gradually pour the wet ingredients into the dry ingredients, whisking until the batter is smooth and lump-free. Let the batter rest for about 15-20 minutes on the counter.
2. Prepare the Cottage Cheese Filling:
While the crepe batter rests, prepare the filling. In a bowl, combine the cottage cheese, powdered sugar, and vanilla extract. Mix until well combined and slightly creamy. If you prefer a smoother texture, you can blend the mixture in a food processor until you achieve your desired consistency.
3. Cook the Crepes:
Heat a nonstick skillet or crepe pan over medium heat. Lightly brush the pan with butter. Pour about 1/4 cup of batter into the pan and promptly swirl it to form a thin, even layer. Cook for about 1-2 minutes, or until the edges are lifted and the bottom is golden. Carefully flip the crepe and cook for an additional 30 seconds. Remove the crepe from the pan and place it on a plate. Repeat this process until all the batter is cooked, stacking the crepes with parchment paper in between to prevent sticking.
4. Assemble the Crepes:
Take one crepe and lay it flat on a plate. Spread a spoonful of cottage cheese filling over half of the crepe. Add a few slices of fresh strawberries on top of the filling. Fold the crepe into thirds or roll it up gently.
5. Serve:
Arrange the filled crepes on a serving plate. Garnish with additional sliced strawberries, blueberries, and a light dusting of powdered sugar. If desired, add fresh mint leaves on top for an added burst of freshness and color.
6. Enjoy Immediately:
These delicious crepes are best served fresh and warm. Enjoy the delightful combination of flavors and textures—they’re perfect for any meal!
This recipe yields tender, lightly sweet crepes filled with creamy, subtly sweetened cottage cheese and fresh berries—a perfect breakfast or brunch treat!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour will give your crepes a nuttier flavor and a bit more fiber. Just keep in mind that the texture might be slightly denser, so you may want to adjust the liquid to get the right consistency.
Can I Prepare the Filling in Advance?
Yes, you can prepare the cottage cheese filling a day ahead! Just store it in an airtight container in the fridge. Give it a stir before using, as it might thicken up a bit in the fridge.
How Do I Store Leftover Crepes?
Store any leftover crepes in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet over low heat, or use the microwave for about 15-30 seconds until heated through.
Can I Freeze Crepes?
Yes, crepes freeze wonderfully! Just place parchment paper between each crepe to prevent them from sticking together, then store them in a freezer bag for up to 2-3 months. Thaw in the fridge overnight when you’re ready to use them!
