Cottage Cheese Crepes
Start your day right with flavorful and filling protein-packed Cottage Cheese Crepes! Made from scratch with wholesome ingredients and stuffed with a high-protein cream filling and fresh berries, these crepes make the perfect high-protein, gluten-free breakfast.
This cottage cheese crepes recipe is more than a delicious dish –it’s a cherished family heirloom passed from my Nana to my mom to me!
I remember waking up to the smell of these crepes on Sunday mornings, a tradition I’ve carried on in my own home. My version focuses on making perfect gluten-free protein crepes that are just as satisfying as the original, if not better! You only need seven ingredients: cottage cheese, milk, gluten-free flour, eggs, vanilla, and EVOO.
I prep a double batch on the weekend for breakfast all week with toppings like fruit compote and maple syrup. But I also like stuffing them with a creamy cottage cheese filling and fresh berries for an even healthier version that doubles as dessert! Let’s make these delectable cottage cheese protein crepes part of your morning routine together!
Are crepes a healthy breakfast?
Crepes aren’t typically the first choice for a healthy breakfast, but when made with wholesome ingredients like those in this cottage cheese crepes recipe, they stand out as a healthy option. Here’s why:
- Nutrient-dense. Healthy ingredients like whole milk, cottage cheese, Fairlife milk, and whole eggs pack the crepes with protein, calcium, and other essential vitamins and minerals.
- Gluten-free. This recipe caters to those with gluten sensitivities without compromising the delicate deliciousness of a classic crepe. You can’t tell the difference!
- Optional protein boost. I included an option to stuff your crepes with a high-protein creamy cottage filling that makes the macros even more impressive!
Ingredients you’ll need
- Small curd cottage cheese. It adds richness and a tangy flavor while boosting the protein and calcium content. You can use whole milk or 2% but I don’t recommend fat-free for the best texture and flavor.
- Eggs. Help bind the ingredients together, contributing to tender and fluffy crepes.
- Gluten-free all-purpose flour. I had fantastic results using the King Arthur brand gluten-free all-purpose flour blend, but you can use another gluten-free flour or regular all-purpose flour if gluten isn’t an issue.
- Milk. I like Fairlife 2% milk because it’s lower in lactose and fortified with additional nutrients. Almond milk, soy milk, and other dairy-free alternatives also work.
- Extra virgin olive oil. It helps prevent sticking and adds a subtle flavor. You can also use avocado oil, melted butter, or coconut oil here.
- Vanilla. Adds sweet, aromatic notes. Select high-quality, pure vanilla extract for the best results.
- Sea salt. Enhances the overall taste.
How to make crepes with cottage cheese
Step 1: Prepare the filling (steps below) and batter. Add all the ingredients to a blender or food processor and blend for 1 minute. Scrape the sides of the blender and blend for a few more seconds until smooth.
Step 2: Preheat and grease the pan. Heat a non-stick skillet or crepe pan over medium heat. Add a small amount of butter or oil to coat the bottom of the pan evenly,
Step 3: Cook the crepes. Pour a small amount of batter into the pan, and cook until the edges start to lift and the bottom is lightly golden. Carefully flip and finish cooking on the other side. Repeat the process, adding more butter or oil to the pan, as needed, until all the batter is used.
Step 4: Serve. Stuff the crepes if desired (see below) and serve immediately with fresh berries and a drizzle of real maple syrup.
How to make cottage cheese crepe filling
Follow this step-by-step to make a creamy cottage cheese filling for your crepes. You can substitute ricotta cheese if you prefer, or do half ricotta half cottage cheese:
Step 1: In a food processor or blender, whip 1 cup small curd cottage cheese, 1-2 tbsp sweetener of choice, 1/2 tsp lemon (or orange) zest, and 1/2 tsp vanilla until well combined.
Step 2: Taste the filling and adjust the sweetness if needed, then spread a generous amount onto each crepe before rolling.
Recipe tips
- Use room temperature ingredients. To help the batter combine more smoothly, let the eggs, milk, and cottage cheese come to room temperature before mixing.
- No blender? No problem. You can mix the ingredients by hand. Just ensure the cottage cheese is well mashed.
- Rest the batter. Let the batter rest for about 30 minutes before cooking. This helps the gluten-free flour fully hydrate and encourages even cooking.
- Measure the batter. I only use about a half cup of batter for standard-size crepes. ¼ cup works well if you prefer a more pancake-like thickness.
- Tilt, swirl, and flip. Pour the batter into the center of the pan and immediately tilt and swirl the pan to spread it evenly in a thin layer. Wait until the edges start to lift and the surface looks set, then carefully use a thin spatula to flip the crepe in one quick motion.
How to fold crepes
You can do a traditional fold (shown in photos) or spread the filling in the center and roll them up like a cigar.
Variations
Here are a few sweet crepe combinations and one savory idea to inspire your next breakfast or brunch:
- Nut butter and banana – Spread a generous layer of almond butter, peanut butter, or Nutella over the crepe. Place sliced bananas and chopped nuts on top and drizzle with honey or melted chocolate.
- Berries and cream – Blend whipped cream or Greek yogurt with a sweetener or choice. Scatter fresh strawberries, blueberries, or raspberries on the cream filling. Garnish with a sprig of mint and a dusting of powdered sugar.
- Apple cinnamon – Spread baked cinnamon apples over the crepe and drizzle with caramel sauce. Serve with a scoop of vanilla ice cream for extra indulgence.
- Spinach, ham, and feta – Omit the vanilla in the batter and add a pinch of salt and pepper. Spread a layer of sautéed spinach and diced ham over the crepe and top with crumbled feta and a few cherry tomato halves.
Storing & freezing
Storing: Place the cooked crepes in an airtight container and store them in the refrigerator for 2-3 days.
Freezing: To store crepes for longer, stack them with parchment paper between each crepe in a freezer-safe bag or container and freeze for up to 2 months.
Reheating: Thaw frozen crepes in the refrigerator overnight. Reheat them in a warm pan on low heat or microwave for a few seconds until warmed through.
FAQs
Absolutely! You can prepare the crepe batter up to 24 hours in advance. Store it in the refrigerator and give it a good stir before cooking.
While these crepes are gluten-free and high in protein, they do contain carbohydrates from the gluten-free flour. I haven’t tested a low-carb version, but you could experiment with low-carb flour like almond flour or coconut flour, though the texture may vary.
More gluten-free breakfast and brunch recipes
- Gluten Free Sausage Muffins
- Gluten Free Breakfast Sandwich
- Ham Spinach Gruyere Gluten Free Quiche
- Eggs Benedict Potato Stacks
If you love these gluten-free high-protein crepes, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Cottage Cheese Crepes
Equipment
- Crepe pan or non-stick skillet
Ingredients
- For the filling: *filling is optional, but it's delicious and adds a nice protein boost
- 1 cup 2% small curd cottage cheese or 4% -I use Good Culture
- ½ tsp vanilla extract
- ½ tsp fresh lemon zest or orange zest
- 1 tbsp granulated sweetener of choice more or less, to taste-I used Microingredients monk fruit allulose blend (zero sugar and zero calories)
- For the crepes:
- 1 cup 2% small curd cottage cheese or 4%-I use Good Culture
- 6 large eggs
- ½ cup gluten-free all-purpose flour I used King Arthur brand
- ¼ cup Fairllife 2% milk or milk of choice
- 2 tbsp avocado oil or extra virgin olive oil
- ½ tsp vanilla extract
- ¼ tsp salt
- Fresh berries and powdered sweetener of choice for topping
Instructions
- First, make cottage cheese crepe filling.In a mini food processor or blender, whip 1 cup small curd cottage cheese, 1-2 tbsp sweetener of choice, 1/2 tsp lemon (or orange) zest, and 1/2 tsp vanilla until well combined. Taste the filling and adjust the sweetness, if needed.
- Add all of the crepe batter ingredients to a blender or food processor and blend for 1 minute. Scrape the sides of the blender and blend for a few more seconds until smooth.
- Heat a non-stick skillet or crepe pan over medium heat. Add a small amount of butter, coconut oil, or avocado oil to coat the bottom of the pan evenly,
- Pour 1/3 cup of batter into the pan, swirl to coat, and cook until the edges start to lift and the bottom is lightly golden. Carefully flip and finish cooking on the other side. Repeat the process, adding more butter or oil to the pan as needed until all the batter is used.
- Stuff the crepes by spreading 2 tbsp of filling on the crepe (if desired), then folding (see photos) and serve immediately with fresh berries and a drizzle of real maple syrup or sprinkling with confectioners sweetener of choice.
Notes
Nutrition
*Note: This recipe was originally published in June 2014. It has been updated throughout.
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These crepes were a success in our house! They are easy to make and I love the high protein content. I topped with fresh berries as recommended. So delicious!!
I’m so glad that you all enjoyed them! Thank you for the review Cathy!