Ingredients
Scale
- 1 cup cottage cheese
- 3 large eggs
- 1/2 cup milk of choice
- 1/2 cup gluten-free flour or oat flour
- Zest of 1 lemon
- 1 tablespoon maple syrup
- 1 cup fresh blueberries for serving
- Butter for greasing the skillet
Instructions
- Add the cottage cheese, eggs, milk, lemon zest, and maple syrup to a high-speed blender. Blend on high for 30 seconds until the mixture is completely smooth with no curds remaining.
- Pour the blended liquid into a mixing bowl. Stir in the flour until you have a smooth, pourable batter. If the batter is too thick, stir in an extra tablespoon of milk.
- Heat a nonstick skillet or griddle over medium heat and melt a small pat of butter.
- Pour 1/4 cup of batter into the hot skillet, immediately swirling the pan in a circular motion to spread the batter into a thin layer. Cook for 2 minutes until the edges are golden and begin to curl up. Carefully flip and cook the other side for 1 minute.
- Repeat with the remaining batter. Serve the crepes warm, rolled or folded, stuffed with fresh blueberries and a light drizzle of maple syrup.
Notes
- Use a high-speed blender to get a fully smooth batter with no cottage cheese lumps.
- Oat flour works well as a substitute for gluten-free flour in this recipe.
- Let the batter rest for 5 minutes before cooking if it seems too thin.
- Keep finished crepes warm in a low oven at 200 degrees F while you cook the rest.
- Store leftover crepes in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat.
- You can swap blueberries for sliced strawberries, raspberries, or a mix of your favorite berries.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 2 crepes
- Calories: 210
- Sugar: 8g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 145mg