Easy Cottage Cheese Filled Crepes with Berry Sauce

These are the best-tasting cottage cheese-filled crepes with an easy berry compote sauce and fresh berries. The delicate crepes are made gluten-free with almond flour. and the cottage cheese is blended sweet and smooth. The easy strawberry compote sauce is naturally sweetened with maple syrup for the perfect breakfast, dessert, or snack.

Cottage cheese filled crepes with strawberries and blueberries on a plate.

These are the best-tasting cottage cheese-filled crepes with an easy berry compote sauce and fresh berries. My healthier crepe recipe includes delicate crepes made gluten-free with almond flour. The sweet cheese filling is made with cottage cheese and is higher in protein than a traditional filling and blended smooth to remove the curdled texture. The strawberry compote sauce is naturally sweetened with maple syrup and adds the finishing luxurious touch to this simple breakfast, dessert or snack.

You’re going to love this easy recipe for homemade crepes that is a family favorite in our house for Easter, Mother’s Day, July 4th, brunches, showers, and other special occasions. 

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.

YouTube video

Why You’ll Love This Healthy Cottage Cheese Filled Crepe Recipe

  • You only need a few simple ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.
Cottage cheese filled crepes with strawberries and blueberries on a plate.

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.

Cottage cheese filled crepes with strawberries and blueberries on a plate.

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.

Adding crepe batter to blender cup.

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.

Pouring 1/4 cup of batter in a frying pan.
Oat flour batter poured in a fry pan.
Oat flour crepe flipped in a fry pan.

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.

Adding maple syrup to strawberries in a sauce pan.
Stirring strawberry compote in a sauce pan.

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.

Adding powdered cane sugar to cottage cheese in a blender.

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.

Cottage cheese filled crepes with strawberries and blueberries on a plate.

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. 

Crepes: Store leftover crepes in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a pan or microwave before serving.

Berry Sauce: Store any leftover berry sauce in a sealed container in the refrigerator for up to 1 week. Reheat gently in a saucepan or microwave before serving.

Cottage Cheese Whipped Cream: Store any leftover cottage cheese mixture in an airtight container in the refrigerator for up to 2-3 days. Stir well before using.

Assembled Crepes: If you have assembled crepes with the filling and sauce, store them in an airtight container in the refrigerator for up to 1 day. However, it’s best to assemble them just before serving for the freshest taste and texture.

Freezing: While it’s not recommended to freeze the assembled crepes, you can freeze the crepes themselves. Place a piece of parchment paper between each crepe to prevent sticking, then store them in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheating: To reheat crepes, place them in a skillet over low heat and warm them gently on both sides. Alternatively, you can reheat them in the microwave for a few seconds until warm. Reheat the sauce and whipped cream separately.

Can I use a different type of flour for the thin crepes?
Yes, you can use almond flour, all-purpose flour, or a gluten-free flour blend as a substitute for oat flour.

Can I make the sweet crepe batter ahead of time?
Yes, you can make the crepe batter ahead of time and store it in the refrigerator for up to 24 hours.

Can I freeze the crepes?
Yes, you can freeze the crepes. Place a piece of parchment paper between each crepe to prevent sticking, then store them in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator overnight before reheating.

Can I omit the whipped cream topping?
Yes, the whipped cream topping is optional. You can omit it if you prefer a lighter dish.

Can I use fresh berries instead of frozen for the sauce?
Yes, you can use fresh berries instead of frozen for the sauce. Adjust the cooking time as needed until the berries break down and the sauce thickens.

Cottage cheese filled crepes with strawberries and blueberries on a plate.

Easy Cottage Cheese Filled Crepes with Berry Sauce

Gluten-Free diet-friendly recipe
These are the best-tasting cottage cheese-filled crepes with an easy berry compote sauce and fresh berries. The delicate crepes are made gluten-free with almond flour. and the cottage cheese is blended sweet and smooth. The easy strawberry compote sauce is naturally sweetened with maple syrup for the perfect breakfast, dessert, or snack.
5 from 12 votes
Servings 8
Prep Time 20 minutes
Cook Time 20 minutes

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

YouTube video

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.

Nutrition

Calories: 226kcalCarbohydrates: 27gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 48mgSodium: 305mgPotassium: 145mgFiber: 3gSugar: 18gVitamin A: 144IUVitamin C: 23mgCalcium: 99mgIron: 1mg
Keyword almond flour crepes, blender crepes, cottage cheese filling, strawberry compote, strawberry sauce, whipped cottage cheese
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

14 Comments

  1. 5 stars
    I didn’t know you could whip cottage cheese! These were delicious!! I used raspberries instead of strawberries and they tasted great!

  2. 5 stars
    These are incredibly good!!!! Who knew cottage cheese could replace whipped cream?? Now, I do!! Thank you for the recipe!

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