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–+ servings
Rolled crepe with creamy cottage cheese filling and chopped strawberries on top
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5 from 7 votes

Cream and Cottage Cheese Filled Crepes

Light, protein-rich crepes with a lightly sweetened cottage and cream cheese filling. Restaurant quality, simple ingredients, ready in 40 minutes.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: bulgarian
Keyword: cottage cheese, cream cheese, crepes
Servings: 14 crepes
Author: Lyubomira L

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
US Customary - Metric

Instructions

Make the batter

  • Blend all crepe ingredients until smooth. Rest the batter for 10 minutes while you prepare the filling.
    Smooth crepe batter blended in a container with small bubbles on the surface.

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.
    Bowl with cottage cheese, sugar, lemon zest, and vanilla being combined for a sweet crepe filling.
  • Mash together with cream cheese and powdered sugar until combined. Some lumps are normal.
    Creamy cottage cheese filling mixed with lemon zest in a glass bowl with a spoon.

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.
    Thin crepe cooking in a skillet with light golden browning on the surface.

Assemble

  • Spread filling over each crepe, add strawberries.
    Stacked crepes topped with creamy filling and sliced strawberries in the center.
  • Fold or roll.
    Stack of soft crepes with one rolled on top showing thin, tender texture.
  • Dust with powdered sugar and serve immediately.

Video

Notes

Drain the cottage cheese well — skipping this makes the filling watery
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

Calories: 220kcal | Carbohydrates: 22g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 76mg | Sodium: 211mg | Potassium: 146mg | Sugar: 8g | Vitamin A: 410IU | Vitamin C: 12.1mg | Calcium: 75mg | Iron: 1.2mg
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