Prep: 5 mins
Cook: 15 mins
Yields: 16 crepes
Ingredients:
2 cups cottage cheese
6 eggs
1 cup almond flour or gluten-free flour for a smoother crepe
1 tsp salt
½ tsp cinnamon
2 tsp vanilla extract
¼+ cup almond milk or water
2 TBSP coconut oil, for greasing pan
Instructions:
- Combine all the ingredients except the coconut oil in a blender and blend until smooth.
- Thin with additional almond milk or water if needed to create a smooth and slightly thin batter.
- Preheat a pancake griddle or a skillet on the stove over medium heat, adding a small amount of coconut oil.
- Use a ¼ cup measure to pour batter onto preheated griddle or pan and cook until set in the middle, greasing with additional coconut oil between batches if necessary.
- Serve without flipping or for best texture, (carefully) flip and lightly cook the other side.
- Serve with fresh fruit, peanut butter, honey, or any other desired topping.
Notes:
These aren’t as easy to flip as regular crepes, so if you have that trouble you’re not alone! Practice makes perfect? They still taste great!
Source: https://wellnessmama.com/366455/crepes/