High-Protein Cottage Cheese Crepes

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Intensity: Easy to Intermediate – The batter is incredibly simple, but mastering the swirl-and-tilt motion for a perfect, thin crepe requires a bit of practice. Your first crepe might not be perfect, but it will still be delicious! By the second or third, you’ll be a pro.

Equipment You’ll Need

A high-speed blender or immersion blender (a regular blender works too)
A non-stick skillet or crepe pan (8-10 inches)
Spatula (a thin, flexible one is ideal)
Measuring cups and spoons
Ladle or 1/4 cup measuring cup
Whisk (if not using a blender)

Ingredients

For the Crepe Batter:

1 cup (225g) low-fat or full-fat cottage cheese
3 large eggs
¼ cup milk of choice (dairy, almond, oat)
½ cup all-purpose flour or oat flour
1 tablespoon melted butter or avocado oil, plus more for the pan
1 teaspoon vanilla extract (for sweet crepes) OR 1/4 teaspoon salt (for savory crepes)
1/8 teaspoon baking powder (optional, for a slightly more tender texture)

Sweet Filling Suggestions:

Greek yogurt mixed with honey and lemon zest
Fresh mixed berries (sliced strawberries, blueberries, raspberries)
Sliced bananas and a drizzle of almond butter
Sugar-free chocolate chips and a sprinkle of sea salt

Savory Filling Suggestions:

Smoked salmon, fresh dill, and a dollop of Greek yogurt
Sautéed spinach, mushrooms, and feta cheese
Sliced avocado, microgreens, and a poached egg
Shredded rotisserie chicken with pesto

Instructions

Step 1: Create the Silky-Smooth Batter

The Blender Method (Recommended): This is the secret to a perfectly smooth, lump-free batter that fully incorporates the cottage cheese. Combine all the batter ingredients—cottage cheese, eggs, milk, flour, melted butter/oil, and your chosen seasoning (vanilla for sweet, salt for savory)—in your blender. Blend on high speed for 20-30 seconds, until the mixture is completely smooth and silky. Scrape down the sides if needed and blend for a few more seconds.
The Whisk Method (Alternative): If you don’t have a blender, you can use an immersion blender directly in a bowl. Alternatively, in a large bowl, whisk the eggs, milk, and melted butter together vigorously. Add the cottage cheese and try to break it up as much as possible. Gradually whisk in the flour and seasoning until mostly smooth. A few tiny cottage cheese specks are okay, but the batter should be largely homogeneous.

Step 2: The Art of Cooking the Perfect Crepe

Preheat the Pan: Place your non-stick skillet or crepe pan over medium heat. Allow it to get properly hot. A drop of water should sizzle and evaporate instantly upon contact.
Butter and Ladle: Using a pastry brush or a paper towel, lightly coat the hot pan with a tiny amount of butter or oil. Give your batter a quick stir. Using a ladle or a 1/4 cup measure, pour the batter into the center of the hot pan. Immediately lift the pan from the heat.
The Swirl: Quickly tilt and rotate the pan in a circular motion, allowing the batter to spread outwards from the center into a thin, even circle. This entire process should take only 2-3 seconds. The key is to work swiftly before the batter sets.
Cook Until Set: Return the pan to the heat. Cook the crepe for 1-2 minutes, until the edges begin to look dry and lift away from the pan, and the top surface is no longer wet and appears matte. You will see small, set bubbles across the surface. The bottom should be a light golden brown.
The Flip: Slide your thin, flexible spatula under the crepe to loosen it. With confidence, flip the crepe. This can be a quick wrist-flick or a gentle lift-and-turn with the spatula.
Finish Cooking: Cook on the second side for another 30-60 seconds, until it has a few light brown spots. The second side always cooks faster. Slide the finished crepe onto a plate.

Step 3: Repeat and Stack

Continue the Process: Re-grease the pan lightly before making each subsequent crepe. You will find a rhythm as you go. It’s normal for the first crepe to be a “test” crepe—a little too thick or buttery—as you calibrate the heat and batter amount.
Keep Warm (Optional): To serve all crepes at once, you can stack them on a plate and cover them with a clean kitchen towel to keep them warm and pliable as you cook the rest of the batch.

Step 4: Fill, Fold, and Serve

Customize: Lay a crepe flat on your plate. Spoon your desired fillings in a line down the center for a classic roll, or spread them over one half for a fold.
Fold and Serve: Fold the crepe into a roll, a triangle, or simply fold it in quarters. Serve immediately while warm.

The Last of the Recipe: Storage & Reheating

Storing Leftovers: Allow the crepes to cool completely. Place a small piece of parchment paper between each crepe to prevent sticking, then stack them and store in an airtight container or zip-top bag in the refrigerator for up to 3 days.
Freezing: These crepes freeze beautifully. Follow the same stacking method with parchment paper, place the stack in a freezer-safe bag, and freeze for up to 2 months.
Reheating: The best method is to reheat them in a dry non-stick skillet over medium heat for 30-60 seconds per side until warm and pliable. You can also microwave them for 15-20 seconds, though they may become a bit softer.

Nutrition Information

*Please note: The following nutrition information is an estimate provided by an online nutrition calculator. Actual values may vary based on specific ingredients and brands used. Calculations are for one crepe made with low-fat cottage cheese, 2% milk, and all-purpose flour.*

Serving Size: 1 crepe (from a batch of 7)
Calories: ~115 kcal
Total Fat: 5g
Saturated Fat: 2g
Cholesterol: 85mg
Sodium: 180mg
Total Carbohydrates: 9g
Dietary Fiber: 0g
Sugars: 2g
Protein: 8g

Chef’s Notes & Customizations

Blender is Best: For the smoothest texture and to completely disguise the cottage cheese, the blender method is non-negotiable. It creates a professional-quality batter in seconds.
Batter Consistency: The batter should be the consistency of heavy cream. If it seems too thick after resting, add a tablespoon of milk at a time until it thins out. A thin batter makes a thin crepe!
Pan Temperature is Key: If the pan is too cool, the batter won’t spread thinly and will be gummy. If it’s too hot, the crepe will cook too quickly and be brittle. Medium heat is your sweet spot.
Don’t Be Afraid to Flip: The first flip can be intimidating. Use a good spatula and a confident motion. Even if it tears, it’s still delicious—just consider it a “taster” for the cook!
Flavor Twists:
- Lemon Poppy Seed: Add the zest of one lemon and 1 teaspoon of poppy seeds to the sweet batter.
- Herb-Infused: Add 1 tablespoon of finely chopped fresh chives, dill, or parsley to the savory batter.
- Cocoa: Add 1 tablespoon of unsweetened cocoa powder to the sweet batter for a chocolatey version.