Thin, fluffy protein‑rich crepes made with cottage cheese and eggs—perfect topped with fruit or savory fillings.

Scale

½ cup cottage cheese

2 large eggs

2–3 tbsp whole wheat flour

¼ cup milk (any kind)

Pinch of salt

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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.

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.