These cottage cheese and fruit breakfast crepes are stuffed, rolled and baked (instead of pan-fried) before being served with a blueberry infused maple syrup.
Baked Cottage Cheese and Berry Crepes
Ingredients Makes: 10 medium crepes
~Cottage Chese and Fruit Filling~
500 g (16 oz/1 container) 2% cottage cheese ~or~ ricotta cheese
1/4 cup maple syrup
1 tsp lemon juice
1/2 tsp vanilla extract
4 eggs, mixed
1/2 cup fresh blueberries
1/2 cup strawberries, sliced
1 1/2 cup all-purpose flour ~or~ spelt flour
1 1/2 Tbsp cane sugar ~or~ coconut sugar
1/8 tsp of sea salt
1/8 tsp cinnamon powder
3 eggs, mixed
3/4 cups milk
3/4 cup purified water
3 Tbsp unsalted butter, melted
3 tsp coconut oil ~or~ avocado oil (for frying)
1/3 cup maple syrup
1/4 cup blueberries
Prepare cottage cheese and fruit filling. In a medium-sized bowl add the cottage cheese, maple syrup, lemon juice and vanilla; then stir to combine. In a small bowl break the eggs and remove any shells; mix the eggs well, then stir into cottage cheese mix. Clean the fruit and slice the strawberries; then stir the fruit into the cottage cheese mixture. Transfer 1/4 cup of the cottage cheese and fruit mixture to a small bowl to use as a topping for the rolled crepes; then set the bowls aside.
Prepare the dessert crepes. In a large bowl, sift together the flour, the sugar and sea salt. In a medium mixing bowl break the eggs, remove any shell fragments and then mix well; then stir in the milk and water. Pour the milk and egg mixture into the flour mixture, slowly and mix well until there are no lumps and the batter is smooth. An electric hand mixer or an immersion hand blender can be used. Pour in the melted unsalted butter and whisk until smooth.
Heat a medium non-stick frying pan on medium-high heat (5 to 6 on electric stove), then add about 1/4 teaspoon of coconut oil. A large soup ladle can be used to pour the batter into the pan. Pour about 1/3 cup of batter into the pan and gently tilt the pan, swirling in a circular motion so that the batter coats the surface evenly.
Cook crepe for about 1 to 2 minutes or until the bottom is light brown. Loosen the crepe with a large flat spatula, and then turn the crepe over and cook its other side for about 1 minute. When crepe is finished cooking, transfer to a large plate lined with a paper towel.
Add another 1/4 teaspoon of coconut oil to the frying pan and repeat the process, starting with adding another 1/3 cup of batter to the hot frying pan. Transfer all the cooked crepes to the plate and then cover with a clean dish-towel to keep them warm and moist.
Preheat the oven. Empty the oven and move the wrack to the middle of the oven. Preheat the oven to 350 degrees F.
Put the crepes together. Grease a 9×13 casserole dish with coconut oil. To fill, place a crepe in front of you on and add about few tablespoons of the cheese/fruit filling from the larger bowl, lengthwise in the center of the crepe. Fold in one end then bring one side over and tuck around the filling. Next tightly roll the crepe to seal the filling in, and then place seam-down in the prepared casserole dish. Repeat until all crepes are filled and rolled and the dish is full.
Bake. Pour the small bowl of reserved cheese and fruit mixture over the rolled crepes until they are all covered. Bake in a preheated oven for about 25 to 30 minutes or until golden.
Prepare the syrup topping. In a small sauce pot over medium-low heat, cook the maple syrup and blueberries together for 15 minutes; then remove from heat source and set aside.
Serve. When the crepes are finished baking, remove from oven and allow to cool for at least 5 minutes before serving. They should pull apart easily. Serve the crepes warm or cold with a couple tablespoons of the blueberry maple syrup over each. Enjoy.
Recipe shared by: J. Marshall
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