Protein-Packed Crepes w/ Cottage Cheese

Prep: 5 mins
Cook: 15 mins
Yields: 16 crepes


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


  • 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.


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!