Cottage Cheese Crepes
It’s time to take crepes to a whole new level. These easy Cottage Cheese Crepes are made using 5 simple ingredients. Kick up your breakfast with a low-carb treat full of delicious flavor.
I know what you’re thinking. Cottage cheese as the main ingredient? I was a bit skeptical at first because I used to only eat cottage cheese out of a bowl, plain, as a quick protein snack. Who knew that you could 100% make delicate crepes that melt in your mouth, using cottage cheese as the star of the show?
With just a few minutes of prep time, you’re about to see what all the rage on social media has been about with these yummy hot crepes!
And if you’re making your first crepe recipe ever, welcome. You’re about to realize why warm crepes topped with fresh berries (or a topping of your choice) are on the minds of breakfast and brunch fans all over the world. This easy recipe is a game changer for home cooks – and I think you’ll love it.
Be sure to check out my Cottage Cheese Cheesecake and this Cottage Cheese Frittata for more fun recipes using cottage cheese.
Ingredients
- Cottage cheese – I like to use a small curd cottage cheese for this recipe, but it’s up to you.
- Eggs – This helps add texture and fluffiness.
- Oat flour – Gives the crepes density while they cook.
- Xanthan gum – Adds texture.
- Unsweetened almond milk – Helps to make sure that the crepe batter isn’t too thick.
- Salt – For flavor.
- Optional flavors – You could always make them sweet by adding Joy Filled Eats Sweetener, cinnamon, or vanilla extract. If you want to make them savory, you can add garlic powder or black pepper.
See recipe card for quantities.
How to Make Cottage Cheese Crepes
Step One: Add the cottage cheese and large eggs to a blender. Top with the oat flour, xanthan gum, and salt.
Step Two: Blend until the mixture is smooth. If you are adding any optional flavors, add them now. Thin the mixture with the almond milk as you see fit. The mixture should have the same consistency as pancake batter.
Step Three: Preheat a non-stick skillet to medium heat. Spray with nonstick cooking spray or oil, and then add 1/4 cup of the crepe batter to the middle of the pan. Grab the skillet handle carefully and circle the batter around to evenly spread it out. This will get that thin crepe layer. You can also use a spatula to spread out the mixture. Cook for 2 minutes or until it starts to become golden brown. Turn it over and cook the other side for 1 minute. Remove from heat.
Step Four: Repeat to use all the batter. Serve with your favorite toppings.
Top Tip💡
You can add a little bit of protein powder to give these crepes an even bigger protein boost! I’ve added a scoop into the blender with the other ingredients, and it worked out great. Just be aware of using flavored powder as it will change the taste.
Substitutions
- Crepe pan – If you have an actual crepe pan, use it!
Variations
- Fresh fruit – You can top these fluffy crepes with fresh strawberries, blueberries, and even a bit of lemon zest.
- Toppings – These rolled cheese crepes are also super yummy, with a drizzle of real maple syrup on top.
- Coconut oil – I also think using coconut oil in your nonstick skillet adds a nice warmth of flavor.
- Filling – Wrap these around either Whipped Cottage Cheese Dessert or Cottage Cheese Chocolate Mousse for a double protein punch.
See this Keto Crepes recipe which uses almond flour for another super simple, low-carb delight!
Equipment
To make these homemade crepes, you’ll need to have a non-stick pan, a sharp-edged spatula or a thin spatula, and a high speed blender. Don’t forget a serving plate to stack the crepes on!
Storage
I’m a big fan of eating crepes fresh, but you can absolutely store leftovers if you have them. Let the cooked crepes cool, and then store them in an airtight container. To prevent them from stocking, you can layer plastic wrap, parchment paper, or aluminum foil in between them so that they’re easy to pull apart and warm up. They will need to be stored in the fridge.
These freeze pretty well. Just layer them and freeze in a large zipper storage bag.
Common Questions
A smooth batter is a must. If you notice lumps, let the mixture go in the blender for longer. It’s not going to hurt anything.
Once the batter is added, you need to either swirl it around carefully or use a spatula to spread it out. It should be nice and thin but without any holes or tears.
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Cottage Cheese Crepes
Ingredients
- 1 cup cottage cheese
- 3 large eggs
- 1 cup oat flour
- 1/2 tsp xanthan gum
- 1/2-1 cup unsweetened almond milk
- pinch salt
Optional Flavorings Sweet Crepes
- 1 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 tsp vanilla or 1/2 tsp cinnamon
Optional Flavorings Savory Crepes
- 1/2 tsp garlic powder
- 1/4 tsp pepper
Instructions
- In a blender add cottage and eggs. Top with the oat flour, xanthan gum, and salt.
- Blend until smooth. Add flavorings, if desired.
- Thin with almond milk as needed until the consistency is like pancake batter.
- Preheat a skillet to medium heat, once heated spray with oil to avoid the batter to stick to the skillet and 1/4 cup of batter in the middle.
- Carefully grab the skillet by the handle and circle the batter around to spread the batter evenly and to get a thin layer. Use a spatula to spread it if necessary.
- Cook for 2 min or until it starts to get golden and with a spatula turn over. Cook the other side for a minute and remove from the heat.
- Repeat until you have used all the batter.
- Serve with your favorite toppings.
Notes
Nutrition
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Hi Taryn,
For THM, would these be XO? Or E?
E. Having just one is almost a FP.
Is it really oat flour? I can only find oat flour that 23 carbs per 1/4 cup. Maybe it’s oat fiber?
1 cup of oat flour is divided by 12 servings in this recipe.
are whole eggs essential? would egg whites work? trying to find more THM E options.
I think egg whites would work but have not tested that myself. If you try please let me know how they turn out.
can’t rate, as haven’t tried them yet. Xanthan gum is just sooooo extremely expensive UGH Any alternative that doesn’t cost so much. Look really good.
I haven’t tested these without it. I just did a quick search and you can get 6 oz for $6 from Now brand. I’ll make sure the words xanthan gum in the recipe card are linking to this one. You use so little that one $6 bottle should last a long time.
Thanks for this crepe recipe. I’ve been following a low carb lifestyle for almost 10 years and this is the first crepe recipe I love. I’m 69 and learned to make crepes from my grandma when I was 11. I make both the sweet and savory version. Good to have them back in my meal rotation.
Would these be a Crossover on the THM plan?
They sound delicious and I love crepes!
Thank you for the recipe.
They are an E.