Name: Cottage Cheese Crepes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 large eggs; 3/4 cup egg whites (or 6 large egg whites); 2/3 cup cottage cheese; 1/2 cup milk; 2/3 cup all-purpose flour; 2 teaspoons pure vanilla extract; 1 pinch salt; Avocado oil or butter (for greasing the skillet, optional)

My Cottage Cheese Crepes are soft, light and high in protein. Perfect for cozy sweet and savory fillings or toppings, and ready in 25 minutes!

Cottage cheese crepes served on a plate with strawberries.

Why You’ll Love This Recipe

I’m sure majority of us grew up eating crepes for breakfast on the weekend. In an effort to eat more protein, I decided to try my hand at making cottage cheese crepes.

We loved them and here is why I think you are next:

Easy to make: All you have to do is add all ingredients to a blender and fry the crepes. No need for room temperature ingredients!
Delicious: Crepes with cottage cheese come out just as light, tender and foldable as regular crepes or crepes in Paris.
Nutritious: Each cottage cheese crepe contains 7 grams of protein and it’s so easy to add more with toppings. High protein breakfast is ready!
Sweet or savory: I love that you can stuff these crepes with anything! Please see below for Toppings Ideas section.

And if you prefer pancakes, try my cottage cheese pancakes.

Ingredients for Cottage Cheese Crepes

Cottage cheese, eggs, egg whites, all-purpose flour, vanilla, salt, oil, milk.

Cottage cheese: I used 2% cottage cheese. You can use non-fat or full-fat cottage cheese. Unlike with other cottage cheese recipes, the cottage cheese fat percentage doesn’t make much of a difference in this crepe recipe.
Eggs: Eggs are crucial for binding all ingredients and adding color.
Egg whites: To cut on fat and boost the protein in crepes, I substituted many eggs with egg whites. You can use egg whites from a carton or from 6 large eggs.
Milk: I added whole milk for richness. Feel free to use plant-based alternative like almond milk. Water will be fine too but will result in a bit less flavorful crepes.
Vanilla: Adding a generous amount of pure vanilla extract allows to skip on added sugar, making crepes welcoming sweet and savory toppings. Feel free to add 1-2 tablespoons of sugar to the batter, if you wish.
Salt: To bring out flavors. I find even with using high in sodium cottage cheese, recipes with flour still benefit from a pinch of added salt.
Flour: I have tested this recipe only with all-purpose flour. In my experience, whole wheat flour is too hearty for delicate crepes, so I recommend you stick to white flour. You can try gluten-free flour if you are confident you can thin out the batter’s consistency to a proper crepe one.
Oil: You should not need oil if you use non-stick crepe pan but keep one nearby just in case. I prefer butter or avocado oil when frying the crepes.

How to Make Cottage Cheese Crepes

I highly recommend to use a proper non-stick crepe pan for best results. Regular non-stick skillet will work but then you will need to cover the bottom of the pan with oil or butter each time.

Mix the batter: In a blender, add eggs, egg whites, cottage cheese, milk, flour, vanilla and salt. Blend until smooth and no lumps are visible.
Let it rest: Let batter sit for 5 minutes to thicken a bit.
Pour the batter: Preheat the crepe skillet on medium heat and pour 1/3 cup of batter in the center of the pan, quickly moving it in swirl motions and tilting to completely cover the bottom of it.
Cook the crepes: Cook for 45-60 seconds or until edges are set. Flip and cook for the same amount of time or more likely less on the other side.

Tips for Best Results

Batter consistency: The crepe batter should be smooth and lump-free. Consistency should be slightly thinner than the heavy cream. When poured into the pan, the batter should spread quickly and evenly when the pan is tilted, forming a thin, even layer.
Adjusting the batter: If it’s too thick, add a splash of water. Sometimes it keeps thickening as it sits too.
Adding oil: You can add oil or butter if you do not have a non-stick crepe skillet or crepes are sticking. I have a special one just for crepes. Or add 1 tablespoon of oil into the batter.
About the temperature of the pan: Always preheat it very well before adding the batter. You might have to turn heat down as you cook to avoid crepes from burning and crispy edges.
To avoid tearing: Do not flip the crepes until the edges look set. Also make sure to preheat your skillet.

Cottage cheese crepes dusted with powdered sugar served with berries.

Toppings and Fillings Ideas

More cottage cheese: Stuff or top crepes with whipped cottage cheese. Can always add a touch of vanilla extract and maple syrup to it, or use my cottage cheese frosting.
Greek yogurt and fruit: Add thick and rich Greek yogurt and maple syrup or honey on top. Serve with fresh fruit and berries.
Chocolate: Drizzle with chocolate sauce or even better, top with cottage cheese chocolate mousse for more protein. My Greek yogurt chocolate pudding will work very well too.
Nutella banana: The classic from Paris – spread Nutella spread on each crepe and top with banana slices. Roll or fold into a triangle, up to you.
Apple: This is from my Ukrainian childhood – peel and coarsely grate the apple, mix with a few tablespoons of sugar and roll inside the crepe. Add cinnamon or vanilla, if you wish.
Salmon: Spread crepe with cream cheese, top with salmon lox, sliced cucumber and red onion and dill. Roll or fold and enjoy.
Veggies: Stuff with sauteed mushrooms, sauteed spinach or caramelized onions.

Chocolate sauce dripping from crepe with cottage cheese.

How to Store and Reheat

Store: You can store crepes in the refrigerator for 3-4 days. Since they are very fragile, it’s best to roll them or fold and place in an airtight container. You can also place a sheet of parchment paper between each crepe but I find it a cumbersome process.

Freeze: Freeze the same way. Make sure you place them in an airtight Ziploc bag or container. Be sure to thaw completely before attempting to separate.

Reheat: Warm up in a microwave for 20-30 seconds or in a skillet on low heat.

More Recipes to Try

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Banana Egg Pancakes

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Spinach Tortillas

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Cottage Cheese Flatbread

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Cottage Cheese Bagels

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