Fluffy, protein-packed crepes filled with a warm creamy fruit filling. Light, tender, and perfect for breakfast, dessert, or meal prep.
Servings & Timing
- Servings: 8–10 crepes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients List
For the High-Protein Crepes
- 1 cup cottage cheese
- 3 large eggs
- 1 cup milk (or high-protein milk)
- ½ cup oat flour (or all-purpose flour)
- 1 scoop vanilla whey or casein protein powder
- 1 tablespoon melted butter
- 1 tablespoon sweetener or sugar
- 1 teaspoon vanilla extract
- Pinch of salt
For the Filling (Choose One or Mix)
Cream-Fruit Filling:
- 1 cup cottage cheese or Greek yogurt
- 2 tablespoons cream cheese
- 2 tablespoons sweetener
- ½ teaspoon cinnamon
- 1 cup sliced bananas or cooked apples
Caramelized Apple Filling:
- 2 apples, sliced
- 1 tablespoon butter
- 1 tablespoon sweetener
- ½ teaspoon cinnamon
Instructions
1. Blend the Crepe Batter
Add cottage cheese, eggs, milk, oat flour, protein powder, melted butter, sweetener, vanilla, and salt to a blender.
Blend until completely smooth and silky.
Let batter rest 5 minutes to remove bubbles (optional but helps crepes cook evenly).
2. Cook the Crepes
- Heat a nonstick pan on medium.
- Lightly grease with a tiny bit of butter or spray.
- Pour about ¼ cup batter and swirl the pan to make a thin circle.
- Cook 30–45 seconds until edges lift.
- Flip and cook another 15–20 seconds.
- Stack cooked crepes on a plate covered with a towel to keep them soft.
3. Prepare the Filling
Option A: Cream-Fruit Filling
Mix cottage cheese or yogurt with cream cheese, sweetener, cinnamon. Fold in fruit.
Option B: Caramelized Apple Filling
Cook apples in butter, sweetener, and cinnamon for 5–7 minutes until soft and glossy.
4. Assemble the Crepes
- Spread 1–2 tablespoons filling inside each crepe.
- Roll tightly into logs like in the image.
- Dust with powdered sweetener if desired.
Additional Notes
- Casein protein makes crepes softer; whey makes them thinner.
- Batter should be runny like traditional crepe batter—add 1–2 tablespoons milk if too thick.
- Keeping the pan lightly greased helps crepes stay flexible.
