Savory Cottage Cheese Crêpes

Soft, thin crêpes filled with a creamy, herby cottage cheese filling—so good and surprisingly simple.

👋 Let’s Make Something Cozy

These Savory Cottage Cheese Crêpes are the kind of thing I love to make when I want something that feels a little fancy without a lot of work. The crêpes are soft and delicate, and the filling is creamy, cheesy, and full of flavor from herbs and a touch of garlic. They work for breakfast, lunch, or even dinner with a side salad.

this recipe!

🍽 Servings & Time

• Servings: 4 (makes 8 crêpes)
• ⏱ Prep Time: 10 minutes
• 🔥 Cook Time: 20 minutes
• ✅ Total Time: 30 minutes

❤️ Why I Love This Recipe

These crêpes remind me of brunch at home on a quiet morning. Something about folding warm crêpes around a creamy, cheesy filling just feels good.

• Elegant but super simple
• High in protein
• Filling and satisfying
• You can prep the batter ahead
• They feel special but use everyday ingredients

🔬 Why This Recipe Works (Quick Science)

• Thin batter = flexible crêpes that won’t tear when filled
• Resting the batter lets the flour fully hydrate for smoother texture
• Cottage cheese keeps the filling creamy with way more protein than cream cheese
• Eggs in the batter give it stretch and structure

🍱 Meal Plan Ideas

• Add sautéed spinach to the filling for more greens
• Serve with a poached egg on top for breakfast
• Great packed cold for lunch
• Double the recipe and freeze extra crêpes
• Use the crêpes as wraps for savory fillings all week

⚠️ Common Mistakes to Avoid

• Not resting the batter – it makes a difference in smoothness
• Too thick batter – your crêpes will be more like pancakes
• Overfilling – a little filling goes a long way
• High heat – use medium to avoid burning or drying out the crêpes

🧂 What You’ll Need

For the Crêpe Batter:

• 1 cup all-purpose flour
• 2 eggs
• 1 ¼ cups milk
• 2 tbsp melted butter
• ¼ tsp salt

For the Filling:

• 1 cup cottage cheese (small curd, 2% or full fat)
• ¼ cup shredded mozzarella
• 1 garlic clove, minced
• 1 tbsp chopped fresh parsley or chives
• Salt and pepper to taste

🛠 Tools You’ll Need

• Mixing bowl
• Whisk or blender
• Nonstick skillet or crêpe pan
• Spatula
• Small bowl for filling
• Ladle or measuring cup (¼ cup works great)

🔁 Substitutions & Variations

• Use almond or oat milk to make it dairy-light
• Sub ricotta for cottage cheese for a richer filling
• Add sautéed mushrooms or spinach to the filling
• Make it spicy with chili flakes or hot sauce
• Use gluten-free flour for a GF version

⏳ Make-Ahead Tips

• Make the batter the night before—just whisk and cook in the morning
• Crêpes can be cooked and refrigerated for up to 3 days or frozen
• Filling can be made 2 days ahead

👣 Step-by-Step Instructions

Step 1: Make the crêpe batter

In a mixing bowl, whisk together 1 cup flour, 2 eggs, 1 ¼ cups milk, 2 tbsp melted butter, and ¼ tsp salt until smooth. Let sit for 10 minutes.

Step 2: Make the cottage cheese filling

Step 3: Cook the crêpes

Heat a nonstick skillet over medium. Lightly grease with oil or butter. Pour in about ¼ cup batter, swirl to coat the pan. Cook for 1–2 minutes per side until lightly golden.

Step 4: Fill the crêpes

Spoon about 2 tablespoons of the filling down the center of each crêpe. Fold into thirds or roll them up.

Step 5: Serve warm

Serve the filled crêpes warm with extra herbs and black pepper on top, if you like.

🧊 Leftovers & Storage

• Keep extra crêpes in the fridge for 3–4 days
• Reheat in a pan or microwave
• Crêpes freeze well! Stack with parchment in between

🔢 Exact Macros (Per serving—2 crêpes with filling)

• Calories: 290
• Protein: 15g
• Fat: 14g
• Carbs: 25g
• Fiber: 1g
• Sugar: 2g

🍽 What to Serve With

• Arugula salad with lemon vinaigrette
• Roasted tomatoes or asparagus
• Sautéed mushrooms
• A poached or fried egg on top
• Cup of soup on the side

❓ FAQ

Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend.

Can I use store-bought crêpes?
Totally. Just fill and warm them.

What if I don’t like cottage cheese?
Try ricotta or soft goat cheese instead.

Can I make them ahead?
Yep—both the crêpes and filling store great for a few days.

🧡 Give It a Try!

These savory crêpes are the kind of meal you’ll want to keep in your back pocket for when you want something cozy but still light. Let me know how they turn out and what you added to make them your own!