Protein-Rich Cottage Cheese Crepes // Healthy Elizabeth

 

Ingredients

  

• 1 cup whole-milk cottage cheese I use good culture
• 6 large eggs
• ½ cup gluten-free all all-purpose flour or wheat flour I use king arthur gluten free 1-1 measure
• ¼ cup whole milk
• 2 tbsp avocado oil
• 1 tbsp raw honey or maple syrup
• 1 tsp pure vanilla extract
• ¼ tsp sea salt
• butter or greasing the pan

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Instructions

 

• In a blender or food processor, add all the ingredients for the crepes and blend on medium speed for about 1 minute.

  Scrape everything off the sides and blend for 20 more seconds until the batter is completely smooth.
• Let the batter rest for up to 30 minutes to allow the flour to absorb the liquid.
• Heat a cast iron griddle pan or skillet over medium heat. Once hot, add a little bit of butter (or oil) and coat the bottom of the pan.

  Pour about ⅓ cup of crepe batter into the pan and swirl it around to make a circle. * I like to use a butter knife to help spread the batter out thinly.
• Cook the crepe until the edges start to turn a light golden brown color (about 2 minutes), then carefully flip the crepe over and cook for one more minute before removing to a plate.
• Serve filled with sweet or savory toppings like berries, greek yogurt, chicken, or scrambled eggs.