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High-Protein Cottage Cheese Crepes

High-Protein Cottage Cheese Crepes
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These protein-packed crepes are tender and delicate, with a subtle tang from cottage cheese. They are a versatile canvas for both sweet and savory fillings, offering a substantial 18g of protein per serving.

Ingredients

Scale
  • 1 cup full-fat cottage cheese (preferably small curd or blended until smooth)
  • 2 large eggs
  • 1/4 cup all-purpose flour
  • 1/4 cup whole milk
  • 1 tablespoon granulated sugar (optional, for sweet versions)
  • 1/2 teaspoon vanilla extract (optional, for sweet versions)
  • 1/4 teaspoon kosher salt
  • 2 tablespoons unsalted butter, melted (plus more for the pan)

Instructions

  1. Blend the batter: In a blender, combine 1 cup full-fat cottage cheese, 2 large eggs, 1/4 cup all-purpose flour, 1/4 cup whole milk, and 1/4 teaspoon kosher salt. If making sweet crepes, add 1 tablespoon sugar and 1/2 teaspoon vanilla extract. Blend on high for 30-45 seconds until completely smooth. The batter will be thin, similar to heavy cream. Let the batter rest for 5 minutes — this relaxes the gluten and ensures tender crepes.
  2. Prepare the pan: Place a 10-inch nonstick skillet over medium heat. Add 1/2 teaspoon melted butter and swirl to coat the entire surface. When the butter foams and then the foam subsides (after about 30 seconds), the pan is at the right temperature. If it smokes, the pan is too hot — reduce heat slightly and let it cool for 10 seconds.
  3. Ladle and swirl: Pour a scant 1/4 cup of batter into the center of the hot pan. Immediately lift the pan off the heat and tilt and rotate it so the batter spreads evenly across the entire bottom in a thin, even layer. The batter should reach the edges but not overflow. Return the pan to the heat.
  4. Cook until set and golden: Cook the crepe undisturbed for 60-90 seconds, until the edges turn light golden brown and begin to lift away from the pan. The surface should look dry and matte, not wet or shiny. Small bubbles may appear on the surface. Do not flip too early or the crepe will tear.
  5. Flip and finish: Using a thin silicone spatula or your fingertips (carefully), gently lift one edge of the crepe, then quickly but carefully flip it over. The second side will cook faster — only 30-45 seconds — until it is spotty golden brown. Slide the crepe onto a plate. The first crepe is often a test — if it tears, adjust heat or batter thickness (add 1 teaspoon more milk if too thick, or 1 teaspoon flour if too thin).
  6. Repeat with remaining batter: Continue cooking crepes, adding a small pat of butter to the pan before each one and swirling to coat. Stack cooked crepes on a plate with a piece of parchment paper between each to prevent sticking. Keep warm in a 200°F (93°C) oven if serving immediately.
  7. Serve: Fill or top crepes as desired. For sweet: fill with fresh berries and Greek yogurt, or a drizzle of honey and a squeeze of lemon. For savory: fill with sautéed spinach, mushrooms, and a sprinkle of cheddar. Fold into quarters or roll loosely. Serve warm.

Notes

Storage: Store leftover crepes in an airtight container in the refrigerator for up to 3 days, with parchment between each to prevent sticking. Freezing: Stack cooled crepes with parchment, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Reheating: For a single crepe, microwave on high for 15-20 seconds. For multiple, warm in a 300°F (150°C) oven for 5-8 minutes, or reheat in a dry nonstick skillet over medium heat for 30 seconds per side. Do not overfill crepes or they will tear.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-cottage-cheese-crepes/