Crepes with Cottage Cheese Filling
Crepes with Cottage Cheese Filling make a perfect high-protein and fulfilling weekend breakfast or brunch. These Crepes with soft and creamy cottage cheese filling are perfectly sweet, delicate, and so delicious!
Crepes with Cottage Cheese Filling Recipe
This is a pretty easy recipe to make. All you need is simply to fill your crepes with a cottage and cream cheese mixture, roll it up and enjoy your healthy, high-protein breakfast or dessert. These Crepes with Cottage Cheese Filling can be made ahead of time and are great for meal prep. Refrigerate them in an airtight container for up to five days and reheat on a greased skillet on both sides before eating.
These Crepes with Cottage Cheese Filling are a perfect treat if you’re watching calories or macros for weight loss.
I’ve recently posted the basic Healthy Crepes recipe and will share it again below. It is simple crepe batter for making thin and healthy crepes that you can store in your fridge for days, and fill with anything you love. Try this easy recipe and enjoy your tasty diet!
How to Serve Crepes with Cottage Cheese Filling
The great thing about Crepes with Cottage Cheese is that they can really be eaten with any toppings. I love to enjoy them with some sour cream or plain Greek yogurt and a cup of hot coffee. You also can top them with a chocolate drizzle and fresh berries to make your treat extra special!
| Serving: | Prep time: | Cook Time: | Total Time: |
| for 4 | 20 min | 15 min | 35 min |
Ingredients for Crepes
- ½ cup (70 g) whole wheat flour
- 1 tbsp. (10 g) cornstarch
- 3/4 cup (150 ml) almond milk (dairy milk works great, too)
- 2 large eggs
- ¼ cup (60 g) plain Greek yogurt, 2%
- pinch of salt
- 1 tsp. oil, for brushing a skillet
Ingredients for Cottage Cheese Filling
- 2 cups (400 g.) cottage cheese, 2%
- 5 oz (200 g.) cream cheese, fat reduced
- 2 tbsp. (20 g.) raisins
- 2-3 tbsp. stevia or 0 cal sweetener to taste
- 1 tsp. vanilla extract
How to Make Crepes
- For the crepes batter, place all the ingredients except the oil into a blender and blend until smooth and combined.
- Preheat a nonstick skillet over medium-high heat.
- Slightly brush the skillet with oil and pour about 1/4 – 1/3 cup of the batter on the preheated skillet and swirl it around just to cover the bottom, making the crepe as thin as possible.
- Cook until the top comes to dry and the underside is golden; turn and cook on the second side for about 20 seconds.
- Transfer the crêpe to a plate or a cutting board. Repeat with the remaining batter.
How to Make Crepe Cottage Cheese Filling
- Mix the cottage cheese and cream cheese with a hand mixer or blender until soft and smooth.
- Add stevia or any sweetener, vanilla extract, and raisins. Mix well to combine.
- Spread a layer of the cheese mixture onto each crepe, and roll up the crepe like you would a wrap.
- Optional: If you would like to get a crispy texture, heat your nonstick skillet over medium-high heat, lightly brush with oil or butter, and add your filled crepes.
- Sauté on both sides until golden brown.
- Serve immediately with sour cream or yogurt and enjoy!
P.S. These crepes with cottage cheese can be prepared ahead of time and stored in the fridge for up to five days.
How Many Calories in Crepes with Cottage Cheese Filling
| Calories (per 100 g): 155 cal | Calories (per 1 serve, 225 g): 350 cal |
|---|---|
| Fat: 6.3 g | Fat: 14.3 g |
| Carbohydrates: 14.4 g | Carbohydrates: 32.4 g |
| Protein: 10.3 g | Protein: 23.2 g |
Crepes with Cottage Cheese Filling
Ingredients
Ingredients for Crepes
- ½ cup 70 g whole wheat flour
- 1 tbsp. 10 g cornstarch
- 3/4 cup 150 ml almond milk (dairy milk works great, too)
- 2 large eggs
- ¼ cup 60 g plain Greek yogurt, 2%
- pinch of salt
- 1 tsp. oil for brushing a skillet
Ingredients for Cottage Cheese Filling
- 2 cups 400 g. cottage cheese, 2%
- 6.5 oz 200 g. cream cheese, fat reduced
- 2 tbsp. 20 g. raisins
- 2-3 tbsp. stevia or 0 cal sweetener to taste
- 1 tsp. vanilla extract
Instructions
- For the crepes batter, place all the ingredients except the oil into a blender and blend until smooth and combined.
- Preheat a nonstick skillet over medium-high heat.
- Slightly brush the skillet with oil and pour about 1/4 – 1/3 cup of the batter on the preheated skillet and swirl it around just to cover the bottom, making the crepe as thin as possible.
- Cook until the top comes to dry and the underside is golden; turn and cook on the second side for about 20 seconds.
- Transfer the crêpe to a plate or a cutting board. Repeat with the remaining batter.
How to Make Crepe Cottage Cheese Filling
- Mix the cottage cheese and cream cheese with a hand mixer or blender until soft and smooth.
- Add stevia or any sweetener, vanilla extract, and raisins. Mix well to combine.
- Spread a layer of the cheese mixture onto each crepe, and roll up the crepe like you would a wrap.
- Optional: If you would like to get a crispy texture, heat your nonstick skillet over medium-high heat, lightly brush with oil or butter, and add your filled crepes.
- Sauté on both sides until golden brown.
- Serve immediately with sour cream or yogurt and enjoy!
Notes
| Calories (per 100 g): 155 cal | Calories (per 1 serve, 225 g): 350 cal |
|---|---|
| Fat: 6.3 g | Fat: 14.3 g |
| Carbohydrates: 14.4 g | Carbohydrates: 32.4 g |
| Protein: 10.3 g | Protein: 23.2 g |
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