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.

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