Cream and Cottage Cheese Filled Crepes

These cream and cottage cheese filled crepes are extremely easy to make and also taste as you’ve ordered them from a fancy bistro.

cream-and-cottage-cheese-filled-crepes

Cream and Cottage Cheese Filled Crepes

 

Fusing together fluffy crepes, creamy and lightly sweetened cottage and cream cheese filling and fresh strawberries, I can have them for breakfast any day! If I haven’t told you already, I love crepes! Any kind – sweet or savory, chocolate or even almond oat crepes. And the best thing is that I enjoy making crepes, of course when I have to do so.  The recipe for these is my go to recipe when making crepes. My sister and I used to make crepes almost every weekend when we were kids. I don’t know, but there is something magical, fancy and a little classy in the way crepes look!

Cream, and,Cottage,Cheese,Filled,Crepes

Cream and Cottage Cheese Filled Crepes

The batter for these crepes is simple to make and it can be kept in the fridge for a day or two. This way, if you’d like to surprise your family with a beautiful looking and delicious breakfast, you can help yourself and make the batter the night before. You can even make the crepes and keep them wrapped with plastic wrap in the fridge for 3-4 days. Or even better, you can freeze these crepes for up  to a couple months. But I do prefer my crepes fresh. Just love the smell and texture of fresh crepes.

Cream, and, Cottage,Cheese, Filled , Crepes

Cream and Cottage Cheese Filled Crepes

I like my crepes with strawberries or raspberries, but any other fresh fruit, jam or even dried raisins can be substituted,  just use whatever you like!

In a previous post on almond oat crepes recipe, I mentioned some useful tips for those of my readers, who are hesitant to make crepes, you can see it here.

Cream, and, Cottage, Cheese, Filled, Crepes

Cream and Cottage Cheese Filled Crepes

It’s been a while since I made that cottage and cream cheese filling last and I’m happy I finally got to make these. With the colder weather in Chicago last weekend, we had decided to stay home last Saturday, chill, relax and  not do anything (especially work related). Well, I just can’t sit and not do anything, so I made cream and cottage cheese filled crepes for breakfast. I was not planning on sharing the recipe on my blog, but took a few pictures of out breakfast. After sharing a picture of these crepes on social media, I got asked for the recipe and knew I have to share it. Not a problem- that’s what I love doing, cooking food, taking pictures and sharing the recipe on my blog.

I hope you guys like the recipe!

5.0 from 7 reviews
Cream and Cottage Cheese Filled Crepes
 
Prep time
Cook time
Total time
 
These cream and cottage cheese filled crepes are extremely easy to make and also taste as you've ordered them from a fancy bistro. Fusing together fluffy crepes, creamy and lightly sweetened cottage and cream cheese filling and fresh strawberries, I can have them for breakfast any day!
Author:
Recipe type: Breakfast
Cuisine: Bulgarian
Serves: 12-14 crepes
Ingredients
Crepes
  • 2 cups flour
  • 1 cup milk
  • 1 cup water
  • 4 eggs
  • 2 tablespoons butter, melted
  • pinch of salt
  • additional butter
Cottage and Cream Cheese Filling
  • 8 oz cream cheese at room temperature
  • 16 oz small curd cottage cheese
  • ⅓ cup sugar ( I prefer using powdered sugar)
  • 2 cups fresh sliced strawberries
  • jam of your choice, if you are not using fresh strawberries
  • powdered sugar for serving
Instructions
Crepes:
  1. I recommend putting all ingredients for the crepes in a blender and blending it until well combined. I you prefer not to use a blender, you can beat eggs in a large bowl, adding water, milk, butter and salt. Add flour and keep beating until smooth.
  2. In a nonstick skillet (I am using an 8 inch, 20cm skillet), melt a small piece of butter over medium heat. Pour 3 tablespoons of batter into the center of the skillet. (The amount of batter to make a thin crepe in 8 inch skillet is around 3 tablespoons, just use a small ladle to pour it). Lift and tilt the pan to coat the bottom evenly. When top starts to look dry, turn crepe using a thin spatula and cook the other side for 20-30 seconds more. Repeat the same process with all the remaining batter. Use some butter to coat the skillet each time. Make sure you don’t stack hot crepes on top of each other.
Cottage and cream cheese filling:
  1. Rinse well cottage cheese in a colander and pat dry with paper towel.
  2. In a medium bowl, mash cream cheese and cottage cheese with a fork, then add sugar. Mix until well combined. There will be some lumps from the cottage cheese.
To assemble the crepes:
  1. Using a spatula or the back of a spoon, spread cottage cheese mixture over crepes, add fresh strawberries (fruit of your choice) and fold crepes or roll into log.
  2. Dust some powered sugar on top, serve and enjoy!

More crepes recipes:

Almond Oat Cheesecake Crepes

almond-oat-cheesecake -filled-crepes

Almond Oat Cheesecake Filled Crepes

 

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