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Crepes folded and topped with sliced strawberries, cream, and syrup on a white plate.
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Blended Cottage Cheese Crepes Recipe

These Cottage Cheese Crepes are a game-changer, offering a delicious twist on traditional crepes. Not only are they a treat to enjoy, but they’re also packed with high-quality protein (10g per serving!)!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American Fusion
Keyword: blended cottage cheese crepes
Servings: 4
Author: Emily Richter

Ingredients

Instructions

  • Preheat the oven to 425℉.
  • To prepare the savory filling, toss the diced butternut squash in olive oil, salt, and thyme and place on a baking sheet. Bake for 15 minutes. Remove from oven and set aside.
  • To prepare the sweet filling, place the cottage cheese and maple syrup in a high-speed blender and blend until smooth. Transfer the mixture to a bowl and refrigerate until ready to use.
  • Make the crepes. Add the cottage cheese and ¼ cup of water to a high-speed blender and blend until smooth.
    Blender jug with foamy white liquid inside, viewed from above.
  • Transfer the blended cottage cheese to a bowl and whisk in the eggs, melted butter, and maple syrup. Alternatively, you can make everything in your blender, which worked great too.
    A glass bowl containing two cracked eggs and milk, set on a textured gray surface.
  • Slowly add the flour and salt to the cottage cheese mixture. The batter should have the consistency of a very thin pancake batter. If it is not thin enough add the remaining water 1 tablespoon at a time.
    A whisk in a glass bowl mixes flour into a yellow batter on a light textured surface.
  • Spray a crepe pan with cooking spray and heat over low heat. Add ¼ cup of batter to the pan. Pick up the pan and slowly swirl the batter around the pan so that the batter spreads evenly, making a larger crepe. Cook for 1 minute, flip, and cook for another 20-30 seconds. Set on a plate. Continue until you have used all of the batter.
    A thin crepe cooking in a non-stick pan with a blue spatula lifting the edge.
  • To assemble the savory crepes fold crepe in half, add ¼ cup of cooked butternut squash and ¼ oz of crumbled Boursin to one-half of the half. Fold in half again so that you have a triangle-shaped crepe. To assemble the sweet crepe, follow the same folding steps as the savory, and add 2 tablespoons of maple cottage cheese and some sliced strawberries.
    A hand pours syrup over crepes filled with strawberries and cream, placed on a white plate. A small vase with white roses and a striped cloth are in the background.

Video

Notes

  • This recipe makes 12 6-inch crepes.
  • A nonstick pan is key to making these crepes. We tried using a cast iron skillet but needed significantly more oil and the crepes were significantly browned in the cooking process. To make in a nonstick pan with sides, add ¼ cup of batter to the pan and use an offset spatula to spread the crepe to a larger size.

Nutrition

Calories: 190kcal | Carbohydrates: 14g | Protein: 10g | Fat: 10g | Fiber: 0.4g | Sugar: 2g