Easy Cottage Cheese Filled Crepes with Berry Sauce
Enjoy these cottage cheese-filled crepes with a sweet berry compote and fresh berries. Gluten-free with almond flour, the crepes are lacy yet easy to make. The smooth cottage cheese filling adds a protein boost, while the naturally sweetened berry compote is the perfect finishing touch for a beautiful breakfast or brunch.
What flour can I use for gluten-free crepes?
You can use almond flour, brown rice flour, or oat flour. This recipe uses almond flour for a delicious and lighter crepe.
Why You’ll Love This Light Cottage Cheese Filled Crepe Recipe
- Easy to make: Simple ingredients and step-by-step instructions make these crepes a breeze for any cook.
- Gluten-free: Made with almond flour, these crepes cater to gluten-free diets without compromising on taste.
- Protein-packed: The cottage cheese filling adds extra protein, making it a satisfying breakfast or snack.
- Perfect for special occasions: A beautiful, crowd-pleasing recipe for holidays, brunches, or family gatherings.
Ingredients & Substitutions
Here is everything you need to make the best-tasting gluten-free crepes with berry sauce and cottage cheese filling:
Almond Flour Crepes
Almond Flour: You can also use brown rice flour, or oat flour. Almond flour is finer than almond meal and makes a lighter crepe.
Tapioca Flour: This is also called tapioca starch and helps give structure to the crepe. You can also use potato flour or potato starch.
Milk: You can use any type of milk, including whole milk, almond milk, cashew milk, soy milk, or coconut milk.
Eggs: To make the recipe vegan, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg) or a commercial egg replacer.*
Pure Maple Syrup: Honey or agave syrup can be used instead of maple syrup. You can also omit the maple syrup for a savory crepes.
Vanilla Extract: You can use pure or imitation vanilla extract or omit it.
Oil: You can use any oil you like, including virgin olive oil, grapeseed oil, avocado oil, melted butter, coconut oil, vegetable oil, or canola oil.
Salt: Adjust the amount of salt to your preference or omit it altogether if you prefer.
Berry Compote Sauce
Berries: Any combination of fresh fruit or frozen strawberries, blueberries, raspberries, blackberries, or cherries can be used for the sauce.
Maple Syrup: Honey or agave syrup can be used instead of maple syrup.
Vanilla Extract: Almond extract or any other flavored extract can be used as a substitute. You can also omit the extract.
Lemon Juice: Lime juice or orange juice can be used instead of lemon juice. Or you can omit it.
Salt: Use any type of salt you have on hand, such as sea salt or kosher salt or omit it.
Cottage Cheese Whipped Cream
Cottage Cheese: You can use regular cottage cheese, small curd cottage cheese, or large curd. Ricotta cheese or Greek yogurt can be used as a substitute. You can also use cream cheese for a sweet cream cheese filling.
Powdered Sugar: You can use regular granulated sugar or a substitute like stevia.
Lemon Juice: Lime or orange juice can be used instead of lemon juice.
Salt: Use any type of salt you have on hand, such as sea salt or kosher salt, or omit it.
Whipped Cream: This is optional, but if you want a dairy-free option, you can use coconut whipped cream or another dairy-free whipped topping.
How to Make My Healthier Whipped Cottage Cheese-Filled Crepes with Strawberry Compote Recipe
Gluten-Free Almond Flour Crepes
Step 1: Make the Batter
In a blender or food processor, combine 3/4 cup oat flour, 1/4 cup tapioca flour, 1 cup milk (almond milk or your choice), 2 eggs, 1 tablespoon maple syrup, 1 teaspoon vanilla extract, 1 tablespoon light olive oil, and 1/4 teaspoon salt. Blend the ingredients until smooth and well combined. Let the batter rest for about 10-15 minutes to thicken slightly.
Step 2: Cook the Crepes
Heat a non-stick frying pan or crepe pan over medium heat. Lightly grease the pan with oil or cooking spray.
Pour 1/4 cup of batter into the nonstick skillet in a thin layer, swirling it around in a circular motion to evenly coat the bottom.
Cook the crepe for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden.
Carefully flip the crepe with a thin spatula and cook for an additional 30-60 seconds on the other side, or until cooked through and golden brown.
Repeat with the remaining batter, stacking the cooked crepes on a plate as you go and cover with a paper towel so they don’t dry out.
Serve the crepes warm with your favorite toppings, such as fresh fruit, yogurt, nut butter, or a drizzle of maple syrup.
Quick Strawberry Compote
Step 1: Make the Berry Sauce
In a saucepan, combine the berries, maple syrup, vanilla extract, lemon juice, and salt.
Cook over medium heat, stirring occasionally, until the berries break down, about 5-7 minutes. Mash the berries with a fork or potato masher. Then simmer for an additional 5 minutes or until the sauce thickens to your desired consistency. Remove from heat and set aside.
Step 2: Blend the Sauce
This step is optional for a smoother compote. Pour the strawberry sauce into a blender or the chopper cup with an immersion blender and blend until smooth.
Cottage Cheese Whipped Cream
Step 1: Make the Cottage Cheese Whipped Cream
In a food processor, the chopper cup of an immersion blender, or an upright blender, combine cottage cheese, powdered sugar, lemon juice, and salt.
Blend until smooth and creamy.
If desired, fold in whipped cream for a lighter texture.
Assemble the Crepes:
Spread a spoonful of cottage cheese whipped cream onto each crepe.
Roll up the crepes and place them on a serving plate.
Top rolled crepes with the berry sauce and fresh strawberries and blueberries.
Protein Cottage Cheese Filled Berry Crepes Recipe Notes
Consistency: The batter should be thin enough to coat the pan easily but not too watery. If it’s too thick, you can add a little more milk to thin it out.
Blending Time: Be careful not to over-blend the batter, as this can lead to tough crepes. Blend until the ingredients are combined and smooth (approximately 10-20 seconds) for fluffy crepes.
Resting Time: Allowing the batter to rest for 15 minutes helps hydrate the flour and makes a smooth batter. If you’re in a hurry, you can skip this step, but the crepes may have more air holes.
Cooking Temperature: The pan should be heated over medium heat. Too high heat can cause the crepes to cook too quickly and become rubbery.
Pan Size: The size of your pan will determine the size of your crepes. Use a larger pan for larger crepes or a smaller pan for smaller ones.
Flipping the Crepes: Wait until the edges of the crepe start to lift before flipping. Use a spatula to gently loosen the edges before flipping to ensure the crepe doesn’t tear.
Crepe Flavors: You can adjust the flavor of the crepe batter by adding lemon zest, or protein powder. If adding two tablespoons of protein powder, then reduce the oat flour amount by two tablespoons.
Crepe Serving Suggestions:
These sweet crepes are versatile and can be served with sweet fillings such as fresh berries, peanut butter, chocolate spread like Nutella, greek yogurt, cream cheese, or savory fillings like vegetables and cheese.
Do you love strawberries? Check out more of my easy and nutritious strawberry recipes:
Easy Cottage Cheese Filled Crepes with Berry Sauce
Ingredients
Almond Flour Crepes:
- 3/4 cup almond flour
- 1/4 cup tapioca flour
- 1 cup milk (almond milk is my fave)
- 2 eggs
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon oil
- 1/4 teaspoon salt
- 2 cups fresh berries (optional)
Berry Sauce:
- 2 cups strawberries (fresh or frozen)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 pinches salt
Cottage Cheese Whipped Cream:
- 1 cup cottage cheese
- 1/3 cup powdered sugar
- 1 teaspoon lemon juice
- 1 pinch salt
- 1/2 cup whipped cream (optional)
Instructions
Almond Flour Crepes:
- In a medium bowl with a hand mixer, in a blender or food processor, combine 3/4 cup oat flour, 1/4 cup tapioca flour, 1 cup milk (almond milk or your choice), 2 eggs, 1 tablespoon maple syrup, 1 teaspoon vanilla extract, 1 tablespoon light olive oil, and 1/4 teaspoon salt. Blend the ingredients until smooth and well combined. Let the batter rest for about 10-15 minutes to thicken slightly.
- Heat a non-stick frying pan or non-stick crepe pan over medium heat. Lightly grease the pan with oil or cooking spray.Pour 1/4 cup of batter into the nonstick skillet in a thin layer, swirling it around in a circular motion to evenly coat the bottom.Cook the crepe for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden.Carefully flip the crepe with a thin spatula and cook for an additional 30-60 seconds on the other side, or until cooked through and golden brown.Repeat with the remaining batter, stacking the cooked crepes on a plate as you go and cover with a paper towel so they don't dry out.Serve the crepes warm with your favorite toppings, such as fresh fruit, yogurt, nut butter, or a drizzle of maple syrup.
Strawberry Sauce:
- In a saucepan, combine the berries, maple syrup, vanilla extract, lemon juice, and salt.Cook over medium heat, stirring occasionally, until the berries break down, about 5-7 minutes. Mash the berries with a fork or potato masher. Then simmer for an additional 5 minutes or until the sauce thickens to your desired consistency. Remove from heat and set aside.
- This step is optional for a smoother compote. Pour the strawberry sauce into a blender or the chopper cup with an immersion blender and blend until smooth.
Cottage Cheese Whipped Cream:
- In a food processor, the chopper cup of an immersion blender, or an upright blender, combine cottage cheese, powdered sugar, lemon juice, and salt.Blend until smooth and creamy. If desired, fold in whipped cream for a lighter texture.
Video
Soooooo yummy!! All the elements in this crepe work so well together!
Thank you, Barbra!
stunning and decadent dessert
Thank you, Cheryl! I’m so glad you liked it!
First time trying cottage cheese with crepes…loved it!!
Thank you, Veronica! Thank you for taking a chance on my recipe 🙂
I didn’t know you could whip cottage cheese! These were delicious!! I used raspberries instead of strawberries and they tasted great!
Thank you, Freddy! Raspberries would taste delicious!!
The cottage cheese really comes thru in this!! Very sweet and decadent I highly recommend!
Awe…thank you, Brittany! I’m so glad you liked my recipe 🙂
I don’t love cottage cheese, so I wasnt sure if i would like it, but its really delicious
Hi Sarah, thank you for the feedback and for taking a chance on this recipe 🙂
These are incredibly good!!!! Who knew cottage cheese could replace whipped cream?? Now, I do!! Thank you for the recipe!
Thank you, Joan!! I was blown away too when I first discovered it 🙂