Thin egg crepes are prepared and then filled with a lemon-flavoured cottage cheese and sliced berry mixture, then rolled up and cooked on hot skillet, These crepes are so delicious they can be enjoyed as a dessert and nutritious enough they can be served for breakfast.
Cottage Cheese Berry Crepes
Ingredients Makes: 6 crepes Time: 1 hour
~Cottage Cheese and Fruit Filling~
1 (16 ounce) container 2% cottage cheese
2 Tbsp maple syrup
1 tsp lemon juice
1 egg yolk
1/2 cup fresh blueberries
1/2 cup fresh strawberries, sliced
~Dessert Crepe Ingredients~
1 1/2 cup all-purpose flour ~or~ spelt flour
1 Tbsp cane sugar
1/8 tsp sea salt
3/4 cups milk
3/4 cup purified water
3 Tbsp unsalted butter, melted
3 Tbsp coconut oil ~or~ avocado oil (for frying)
Prepare Cottage Cheese and Fruit Filling. In a medium-sized bowl add the 2% cottage cheese. Add the maple syrup and lemon juice to the cottage cheese and mix in. In a small bowl add the yolk of an egg, discarding the rest; mix and then stir into cottage cheese until well combined. Slice strawberries and then add the fruit also to the cottage cheese mixture; then set aside.
Prepare the Dessert Crepes. In a medium-sized bowl, sift together flour, sugar and sea salt. In a large mixing bowl combine the eggs, then pour in the flour and mix well until smooth (mixture should be thick). Combine milk and water; then slowly pour into flour and egg mixture, mix and whisking until 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 large frying pan on medium-high heat (5 to 6 on electric stove), then add about 1/2 teaspoon of coconut oil. A large soup ladle can be used to pour the batter into the pan. Pour about 1/2 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 the 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 1/2 teaspoon of coconut oil to the frying pan and repeat the process, starting with adding another 1/2 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.
Put the Crepes Together. To fill, place a crepe in front of you and add about 1/3 cup of the cheese/fruit filling 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 set aside on a plate. Repeat until all crepes are filled and rolled.
Heat 1 teaspoon of coconut oil in a large skillet over medium-low (4 on electric stove) heat, and then place a couple of the filled crepes into the hot skillet. Pan-fry the crepes until a light golden brown on both sides, about 2 to 3 minutes per side, then transfer to a serving plate. Repeat until all crepes are cooked. Enjoy cottage cheese berry crepes hot or cold.
Recipe shared by: J. Marshall
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