Go Back
–+ servings
Three crepes with raspberries on a white plate.
Print Recipe
5 from 8 votes

Cottage cheese crepes

These tender, vanilla-scented crepes get a boost of extra protein thanks to cottage cheese.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Servings: 8 crepes
Author: Erika Kwee

Equipment

  • 1 8-inch nonstick pan

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup cottage cheese, any fat content
  • 2 large eggs
  • 1/2 cup + 2 tbsp water
  • 2 tbsp neutral oil, plus more for greasing the pan
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 3 tbsp salted or unsalted butter, for greasing the pan (optional)
US Customary - Metric

Instructions

  • Add 1 cup all-purpose flour, 3/4 cup cottage cheese, any fat content, 2 large eggs, 1/2 cup + 2 tbsp water, 2 tbsp neutral oil, plus more for greasing the pan, 2 tbsp granulated sugar, 1 tsp vanilla extract and 1/4 tsp kosher salt to a high-powered blender and blend for 30-60 seconds, or until smooth and combined.
  • Heat a medium (around 8") nonstick skillet over medium heat. Once the pan is hot, add a small pat of butter or a little oil and swirl to coat the pan.
  • Add 1/3 cup of batter at a time, quickly swirling to coat the entire surface of the pan. Cook 1-2 minutes, or until the edges look dry, the bottom is golden, and the crepe easily releases from the pan. Flip and cook for another minute and enjoy hot! Make sure to re-grease the pan in between every crepe for the best browning and to prevent sticking.
  • Optional - to make these in the ruffled style of Cafe Mutton: Add a heaping teaspoon of butter to the pan and swirl to coat. Let cook over medium heat for about 1 minute, or until the butter browns and nearly starts to burn. Add 1/3 cup of batter, quickly swirling to coat the entire surface of the pan. Reduce the heat if the pancake is browning too quickly.
    While the top of the crepe is still wet-looking, immediately use your spatula to start to nudge the edges of the pancake towards the center to create a ruffled look. Cook 1-2 minutes until the bottom is golden and crepe releases easily from the pan. Flip and cook for another minute. Repeat with fresh butter before each crepe.

Notes

Omit the sugar and vanilla if you'd like to use these crepes for a savory application.