Cottage Cheese Crepes

These soft and tender cottage cheese crepes replace the typical milk with cottage cheese for an extra protein boost and taste just like delicious regular crepes!

Growing up, my dad would often make us crepes every Sunday. We’d top them with maple syrup or Nutella and strawberries and scarf them down hot off the pan! These are based on his thin and tender crepes, but they use cottage cheese in place of milk for an extra protein boost. (And if you prefer pancakes, these cottage cheese pancakes are one of my most popular recipes!)

Ingredients for cottage cheese crepes

• All-purpose flour: All-purpose flour works perfectly in these pancakes, though you can swap in 1/4 cup of whole wheat flour if you want a little more fiber. I haven’t tried a gluten-free swap, but I suspect a cup for cup gluten-free flour may also work.
• Cottage cheese: You can use full-fat, low-fat or nonfat cottage cheese here. Unlike other recipes like this cottage cheese cheesecake, the fat percentage doesn’t make as much of a difference in these crepes.
• Large eggs: Eggs are crucial for binding the batter together and providing a richer flavor. I always use large eggs in baking.
• Water: While you might think that adding milk would add even more richness to the crepes, it actually makes the texture a bit too heavy. This amount of water felt ideal to thin out the batter (which gets quite thick from the cottage cheese) for tender crepes, but you can try adding an extra tablespoon or two if you’d like even thinner crepes.
• Neutral oil: Any neutral oil like canola, vegetable, grapeseed, refined coconut, algae oil or even a mild olive oil will work here.
• Sugar: Just a little bit of granulated sugar works well for a crepe that you plan to eat with sweet toppings. However, if you’d like to add savory toppings (like egg, spinach or cheese), you can omit the sugar and vanilla extract.

How to make cottage cheese crepes

These couldn’t be easier to make–just blend everything in the blender, then cook and enjoy!

Filling suggestions

Here are some sweet filling ideas I like in crepes:

• Maple syrup
• Sugar and a squeeze of lemon
• Nutella or any chocolate hazelnut spread
• Pistachio spread (I love Pistakio)
• Peanut butter, almond butter, tahini or sunflower seed butter
• Jam
• Fresh fruit (strawberries, berries, banana, kiwi, mango)
• Cottage cheese (I blended up 1/2 cup of cottage cheese with a pinch of sugar for a lightly sweet, creamy filling)
• Chocolate chips (add them while the crepe is still hot so they melt!)

For some savory crepe filling options (just omit the sugar and vanilla in the crepe batter for this):

• Scrambled egg
• Fresh mozzarella
• Feta
• Cheddar
• Sauteed spinach
• Caramelized onions
• Caramelized peppers
• Cherry tomatoes
• Sauteed mushrooms
• A dollop of cottage cheese

Storage and make ahead

Most crepe recipes recommend making the crepe batter anywhere from an hour to a day ahead of time to let the batter fully hydrate. This isn’t necessary for these crepes (you can make the batter and then cook them right away), but you can also make the batter up to a day ahead and they might be even better! Just make sure to whisk the batter well before using.

Crepes are best enjoyed fresh out of the pan, but you can also store them in an airtight container in the fridge for up to 3 days.