This post may contain affiliate links. Please read our disclosure policy.
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!
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!
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.
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.
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!
Cream and Cottage Cheese Filled Crepes
Video
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
- 1/3 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:
- 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.
- 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:
- Rinse well cottage cheese in a colander and pat dry with paper towel.
- 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:
- 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.
- Dust some powered sugar on top, serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More crepes recipes:
don’t forget to follow me on:
and sign up for e-mail updates, to receive more recipes (link in the sidebar)
Those crepes look light, crispy and so delicious! Will note down the ratio and try it next time. The cottage cheese filling sounds great too 🙂
Maggie, let me know if you like these 🙂
I LOVE crepes and these look so spectacular and delicious!!
Thanks a lot Christina!
cottage cheese is so underappreciated!! these look great!
Thanks Caralyn!
It’s been too long since I’ve made crepes. These look and sound incredible! 🙂
Thanks for the kind comments Christina!
This is really clever!! Re: the filling. You know, I always have cottage cheese in my fridge. So this is actually a perfect recipe for me, thank you! Putting aside the healthier aspect, I really like the thought of combining cream and cottage cheese, it’s a good creamy / slight tang balance!! Hmm, you know, you never know, you might just see this filling in french toast one of these days soon….!!!
Thanks Nagi!
Mixing cottage cheese with cream cheese sounds like a healthy, delicious idea for a crepe filling! I never make crepes, and that needs to change. This would make such a nice, lighter breakfast!
Thanks Marcie!
All your food looks amazing! I wish I could cook like this but I’m a long way off. 🙂
Thanks Sarah!
I love crepes! Since it will be too cold again this weekend this might be something I need to do. I have everything except for the cottage cheese which I can easily get. They look great!
Thanks Deanna!!!
I been making crepes every Christmas morning for about 40 years. Easy and delicious. First time I’ve made crepes without struggling with the first one or two tearing up. I used a blender for the batter and they were perfectly thin(almost translucent) and sturdy. I was able to flip them without using a spatula. I just used my hands. I did stay with “my” traditional filling of cream and pineapple cottage cheese, sugar, egg, grated orange peel and vanilla. I topped the crepes with a dollop of sour cream , strawberries( with a little sugar to bring out the juices). And sprinkles if powdered sugar. My family loved them.