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These crepes have a thin, almost delicate wrapper and a filling that’s creamy, lightly sweet, and rich enough to feel like dessert – made entirely from ingredients you likely already have.
These crepes have been on my breakfast table since I was a kid, and I still make them when I want something that feels special without spending much time in the kitchen. The cottage cheese filling adds real protein, the texture is light but satisfying, and honestly – they taste like something you’d order at a restaurant and pay too much for.
The batter takes five minutes. The filling is three ingredients. That’s the whole secret.
What you need to know before you start
- The most important step is draining the cottage cheese. Skip it and the filling turns watery inside the crepe. Just rinse it in a fine mesh strainer and press it gently with a paper towel – it makes a noticeable difference in texture.
- The first crepe almost always sticks. That’s normal. Consider it a test crepe and move on.
- Use an 8-inch nonstick pan on medium heat. Three tablespoons of batter per crepe – lift and tilt immediately so it spreads thin. When the edges look dry and the top is no longer shiny, it’s ready to flip. Thirty seconds on the second side is enough.
The filling
Mix room temperature cream cheese, drained cottage cheese, and powdered sugar until mostly smooth.
There will be small lumps from the cottage cheese — that’s fine, that’s the texture. Taste it. It should be lightly sweet, creamy, and rich enough to feel like dessert but not overwhelming.
Fresh strawberries on top keep it bright. Raspberries work just as well. A dusting of powdered sugar before serving and it looks like you tried much harder than you did.
Make ahead
The batter keeps in the fridge for up to two days. The plain crepes keep wrapped in plastic for three to four days, or frozen for up to two months. Fill them fresh – the filling doesn’t freeze well once assembled.
Frequently asked questions
Can I use ricotta instead of cottage cheese? Yes. Ricotta gives a smoother, slightly richer filling. Drain it the same way.
Can I make these without a blender? Yes — whisk the eggs, add the liquids, then sift in the flour and whisk until smooth. The blender just makes it faster.
Are these good for meal prep? Make the batter and filling separately, keep both in the fridge, and assemble in the morning. Takes about ten minutes.
A short closing note
This is the kind of breakfast that makes a Saturday feel different from a Wednesday. High protein, no complicated ingredients, and they look impressive on the plate. Make them once and they’ll be on regular rotation.
Cream and Cottage Cheese Filled Crepes
Ingredients
Crepes
- 2 cups all-purpose flour
- 1 cup whole milk
- 1 cup water
- 4 large eggs
- 2 tablespoons unsalted butter, melted
- Pinch of salt
- Extra butter for the pan
Cottage and Cream Cheese Filling
- 8 oz cream cheese, room temperature
- 16 oz small curd cottage cheese, drained
- ⅓ cup powdered sugar
- 2 cups fresh strawberries, sliced
- Powdered sugar for serving
Video
Instructions
Make the batter
- Blend all crepe ingredients until smooth. Rest the batter for 10 minutes while you prepare the filling.
Make the filling
- Drain cottage cheese through a fine mesh strainer and pat dry. Mash together with cream cheese and powdered sugar until combined. Some lumps are normal.
- Mash together with cream cheese and powdered sugar until combined. Some lumps are normal.
Cook the crepes
- Heat an 8-inch nonstick pan over medium heat. Melt a small piece of butter. Pour 3 tablespoons of batter into the center and immediately tilt the pan to spread thin. Cook until the edges look dry and the surface is no longer shiny, about 1 minute. Flip and cook 20–30 seconds more. Repeat with remaining batter.
Assemble
- Spread filling over each crepe, add strawberries.
- Fold or roll.
- Dust with powdered sugar and serve immediately.
Notes
The first crepe usually sticks. That’s normal, discard it and continue
Batter can be made the night before and stored in the fridge
Plain cooked crepes keep in the fridge for 3–4 days or frozen up to 2 months
Raspberries, jam, or any fresh fruit work in place of strawberries
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow – seriously, WOW! These look so incredibly delicious! Mira, please feed me!
Kathleen, come home and we’ll have some crepes 🙂
These cream and cottage cheese crepes look amazing! I know what I will be having for breakfast this weekend! Thanks for sharing.
Thanks Kelley! I hope you get to make the, LMK 🙂
Your crepes are absolutely gorgeous, Mira! I’ve never made crepes at home before (eeks I know) and I am so excited to try your recipe 🙂 Love the cottage cheese filling!
Thanks a lot Kelly! Yeah, you should try them if you have some free time 🙂
Oh god these crepes look delicious. Could definitely devour a couple right now.. especially as they are bursting with all that yummy cream cheese filling!
Thanks Thalia!
These would be great for brunch… or just snacking when I need a pick me up! These look delicious!
Thanks Pamela!
Okayyyyy! These are beautiful… and I can imagine how sweet and delicious they are! Thank you for a wonderful recipe.
You are welcome Annie!
These crepes look incredible! These would be perfect for breakfast or even dessert. I’m definitely craving some now!
Thanks so much Danielle!
OMG Mira! Your crepes are so delicate and perfect! I should try this combination, my daughter loves crepes. Perfect dessert for me!
Hey Oana, Thanks a lot! Crepes are my favorite dessert 🙂
These crepes look so good, Mira! Love the filling, so creamy and luscious!
Thanks Jess!
Woweee! Bistro quality indeed! I can’t get over how perfect they look Mira! 🙂 Trust you!
Thanks so much Tash!