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–+ servings

Easy Cottage Cheese Filled Crepes with Berry Sauce

Gentle Tummy
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Ingredients
  

Almond Flour Crepes:

Berry Sauce:

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

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.
Did you make this recipe?Please let me know in the comments below how it turned out :)