These Strawberry Cottage Cheese Crepe Roll-Ups are light, soft, and filled with creamy cottage cheese and sweet, juicy strawberries.
I make these when I want something fresh but still feel like I’m eating a treat.
The crepes are thin and tender, and the filling is just the right mix of sweet and tangy.
They’re easy enough for a quick breakfast or light dessert, but they look fancy enough to impress.
What You’ll Need
For the Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tbsp melted butter
- 1 tbsp sugar
- 1/2 tsp salt
For the Filling:
- 1 cup full-fat cottage cheese
- 1 tbsp honey
- 1/2 tsp vanilla extract
- 1 cup fresh strawberries, finely chopped
For Serving:
- Powdered sugar (optional)
- Extra strawberries (optional)
Why I Love This Recipe
The first time I had crepes with cottage cheese, I was surprised how comforting it tasted. It reminds me of something you’d get at a cozy little café in the spring. I make it when I want something that feels special but comes together fast.
- Light and satisfying
- Not overly sweet
- You can prep most of it ahead
- Feels like brunch but works as dessert
- Cottage cheese adds creaminess and protein
Makes: 4 servings
Time: 20 minutes total (10 min prep, 10 min cook)
Macros (Per Serving, Approximate)
- Calories: 250
- Protein: 13g
- Fat: 9g
- Carbs: 28g
- Sugar: 9g
- Fiber: 2g
Why This Recipe Works (Quick Science)
The crepe batter is thin, so it cooks into soft, flexible layers that roll easily. Cottage cheese gives the filling a creamy texture without needing heavy cream, and chopped strawberries add a burst of flavor and natural sweetness. A little honey brings the mix together while keeping it light.
Common Mistakes
- Too much batter in the pan: This makes the crepes too thick to roll. Use just enough to thinly coat the pan.
- Filling while crepes are hot: Let the crepes cool slightly or the cottage cheese will get watery.
- Using low-fat cottage cheese: It tends to be more watery and less creamy. Full-fat is best for texture.
What to Serve With
- A cup of coffee or hot tea
- Greek yogurt on the side
- A small drizzle of maple syrup
- A few mint leaves for color
FAQ
Can I make the crepes ahead of time?
Yes, store them stacked with parchment between them in the fridge for up to 2 days.
Can I use ricotta instead of cottage cheese?
Yes! It will be a bit thicker and a little less tangy, but still delicious.
Are these sweet or savory?
Sweet, but lightly so. You can adjust with more or less honey.
Do I need a special pan for crepes?
Nope, just a nonstick skillet works fine.
Tools Required
- Mixing bowls
- Whisk
- Nonstick skillet
- Spatula
- Blender (optional for filling)
- Knife and cutting board
Substitutions and Variations
- Swap strawberries with raspberries or blueberries
- Use maple syrup instead of honey
- Add lemon zest to the filling for a citrus kick
- Use whole wheat flour for more fiber
Make Ahead Tips
- Crepes can be made ahead and stored in the fridge for 2 days
- Filling can be mixed and chilled ahead
- Assemble right before serving for best texture
How to Make Strawberry Cottage Cheese Crepe Roll-Ups
Step 1: Make the Crepe Batter
In a large bowl, whisk together 1 cup all-purpose flour, 2 large eggs, 1 1/4 cups milk, 2 tbsp melted butter, 1 tbsp sugar, and 1/2 tsp salt until smooth and lump-free.
Step 2: Cook the Crepes
Heat a nonstick skillet over medium heat. Lightly grease if needed. Pour in about 1/4 cup batter and swirl to coat the bottom. Cook for 1–2 minutes until edges lift and bottom is lightly golden, then flip and cook 30 seconds more. Repeat with remaining batter (makes 6–8 crepes).
Step 3: Make the Filling
In a small bowl, mix 1 cup full-fat cottage cheese with 1 tbsp honey and 1/2 tsp vanilla extract until creamy. Stir in 1 cup finely chopped fresh strawberries.
Step 4: Fill and Roll the Crepes
Let crepes cool slightly. Spread 2–3 tbsp of filling onto each crepe in a thin layer. Roll tightly into logs.
Step 5: Serve
Slice the roll-ups in half if desired. Place on a plate and dust with powdered sugar and extra strawberries for garnish.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Best eaten cold or at room temp. Avoid freezing — the filling will change texture.
Conclusion
These Strawberry Cottage Cheese Crepe Roll-Ups are the perfect mix of light, creamy, and sweet. Whether it’s a slow morning or a quick dessert craving, they hit the spot every time. Try them out and leave a comment to let me know how they turned out or if you put your own twist on them!