Thank you so much for stopping by—I’m always excited to share a protein-packed Sunday favorite. Here’s my beloved High‑Protein Cottage Cheese Crepes, perfect for a guilt‑free breakfast topped with sweet berries or savory fillings. If you love mindful meals like this, don’t forget to subscribe for more recipes by email!
Overview of Recipe Content
These light, thin crepes are made with cottage cheese and eggs for a protein-rich twist on a classic. They’re ideal for brunch, a light dinner, or any time you crave something delicate yet satisfying.
- Why you’ll love them: They’re fluffy, flexible (fold or roll them!), and higher in protein than typical crepes—perfect if you’re aiming for balanced macros.
- Flavor & texture: Mildly tangy from the cottage cheese, tender from the milk and eggs, with a slightly nutty edge if you use whole wheat flour.
- Health benefits & seasonal relevance: Each crepe delivers about 12 g of protein and around 200 calories—great for active mornings and lighter lunches.
Ingredients
- ½ cup cottage cheese
- 2 large eggs
- 2–3 tbsp whole wheat flour (start small, add to desired batter thickness)
- ¼ cup milk (dairy or plant‑based)
- Pinch of salt
- Optional: a teaspoon honey or vanilla if you’re going sweet
Tools needed
- Blender or immersion blender
- Non-stick skillet or crepe pan
- Spatula
- Measuring cups and spoons
Substitutions & additions
- Use almond flour or oat flour if you avoid wheat (may yield a slightly different texture).
- Swap milk for almond, soy, or oat milk.
- Add flavor flair with cinnamon, vanilla extract, or lemon zest.
- For savory: stir in chopped herbs or finely diced veggies to the batter.
How to Make High‑Protein Cottage Cheese Crepes
- Blend the base
Combine cottage cheese, eggs, milk, salt, and optional honey or vanilla in a blender. Pulse until the mixture is smooth and silky. - Adjust consistency
Add whole wheat flour a little at a time until batter flows easily—but still coats the back of a spoon. It should pour but not be runny. - Heat your pan
Warm your non-stick skillet over medium heat. Lightly grease with butter or oil, then wipe excess with paper towel. - Cook the crepes
Pour about ⅓ cup batter into the center of the pan, swirling to form a thin round. Cook until edges set and lightly browned, about 1–2 minutes. - Flip gently
Slide a spatula underneath to flip. Cook the other side for about 30 seconds more until lightly golden. - Stack and keep warm
Transfer to a plate. Keep warm in a low oven or cover loosely while finishing the batch.
👉 I always picture weekend sunshine in my kitchen at this point—crepes dancing in the skillet!
What to Serve with High‑Protein Cottage Cheese Crepes
These crepes are delightfully versatile:
- Sweet: fresh berries, sliced banana, maple syrup or yogurt, and a dusting of cinnamon sugar.
- Savory: sautéed mushrooms, wilted spinach, sliced avocado, smoked salmon or crumbled feta.
- Add a side of lightly dressed greens or seasonal fruit to round out the meal.
Tips for Making It Perfect
- Use a blender for ultra-smooth batter—no lumps.
- Don’t overheat the pan or they’ll brown too fast or stick.
- Make ahead: Batter can rest in fridge for 20–30 minutes or even overnight.
- Keep cooked crepes warm by stacking them and covering loosely.
- Low‑fat tip: Wipe pan instead of greasing before each crepe for minimal added fat.
Storage Instructions
- Refrigerator: Stack cooled crepes between parchment and store in an airtight container for up to 2 days.
- Freezer: Layer crepes with parchment, seal in freezer‑safe bag, and freeze. Thaw before reheating.
- Reheat: Warm one in a non-stick pan for 30 seconds each side or microwave gently with a damp paper towel.
General Information
Cottage cheese crepes bring together traditional French technique with a protein twist. They make a smarter breakfast or brunch, and they’re perfect for customizing each by toppings or fillings. A fun way to use extra cottage cheese and eggs from your fridge!
Frequently Asked Questions
- Can I use ricotta instead of cottage cheese?
Yes! Ricotta gives similar moisture and richness—blend well before using. - Do they stick even in a non-stick pan?
If on too-high heat or under-greased, yes. Wipe a touch of fat each time and keep heat moderate. - Are these gluten‑free?
Swap wheat for oat or almond flour. Texture may change slightly—test a small batch first. - Can I make the batter ahead?
Absolutely—up to 24 hours in the refrigerator. Stir or blend gently before using. - How many crepes does this batter yield?
Around 6–8 crepes depending on size and thickness.
Conclusion
These High‑Protein Cottage Cheese Crepes are a wonderful way to start your day—or enjoy a light, elegant meal anytime. They’re fluffy, protein-packed, and endlessly adaptable.
If you love these, you’ll also enjoy:
- Fluffy Protein Banana Pancakes from my site → Fluffy Protein Banana Pancakes
- Savory Herb & Cottage Cheese Waffles → Herb & Cottage Cheese Waffles
Thanks for cooking with me today. I can’t wait to see your crepe photos—share them on Pinterest or tag me on Instagram with #poulefrecipe. Have a beautiful, delicious morning!
Interactive Elements
I’d love to hear how your crepes turn out—leave a review or comment below!
Share your creations on Pinterest too: https://www.pinterest.com/poulefrecipe/ 📌
Nutritional Information
Approximate per crepe (makes ~6–8):
| Nutrient | Per Serving |
|---|---|
| Calories | ~200 kcal |
| Protein | ~12 g |
| Carbohydrates | ~18 g |
| Fat | ~8 g |
| Fiber | ~2–3 g |
Delicious High-Protein Cottage Cheese Crepes (Thin & Fluffy!)
- Total Time: 15 minutes
- Yield: 6–8 crepes 1x
Description
Thin, fluffy protein‑rich crepes made with cottage cheese and eggs—perfect topped with fruit or savory fillings.
Ingredients
½ cup cottage cheese
2 large eggs
2–3 tbsp whole wheat flour
¼ cup milk (any kind)
Pinch of salt
Instructions
1. Blend cottage cheese, eggs, milk, salt until smooth.
2. Add flour a bit at a time until batter consistency is right.
3. Heat a non‑stick pan, lightly grease, and pour batter swirling into a thin crepe.
4. Cook until edges set, flip gently and cook briefly on second side.
5. Stack finished crepes and keep warm while cooking rest.
Notes
Use a blender for smooth batter.
Don’t overheat the pan.
Batter can rest up to 24 hours in fridge.
Stack and cover crepes to keep warm.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Blended crepes
- Cuisine: American
Nutrition
- Serving Size: 1 crepe
- Calories: 200
- Fat: 8
- Carbohydrates: 18
- Fiber: 2–3
- Protein: 12
