My breakfast horizons have really expanded now that my autoimmune condition is under control (thanks to diet, fasting, and help from a great doctor). I’ve started reintroducing some select dairy to my diet, especially since I found a new brand of grass-fed cottage cheese I can actually get behind.
One of the first recipes I planned to try with my new options was something I’d been missing for a long time… authentic French crepes. I have a tried-and-true recipe for almond flour pancakes, but nothing compares to a light and fluffy crepe with fresh berries this time of year.
Healthy Grain-Free (or Gluten-Free) Crepes
I played with two options for this recipe. The first option is to use almond flour, which is ideal if you’re avoiding grains. I use this one for everyday purposes as we have grains only once in a while.
The other version uses a gluten-free flour (made from mainly rice flour). Texture-wise, the gluten-free baking mix option gives a lighter, more crepe-like texture than the paleo version.
Thanks to the eggs and cottage cheese in this recipe, these crepes have plenty of protein to fill kids up in the morning or serve as a quick snack during the day.
I love that companies are coming out with better-for-you products in the last few years (thanks to consumer/mom demand!). I actually found this brand of cottage cheese, which is both grass-fed and free of fillers or additives, at my local grocery store.
I may not be the best person to fill you in on crepe techniques (not Julia Child last I checked), but here are a few humble tips:
- Let batter sit for at least 15 minutes and even up to an hour before serving. This allows all the liquid to really absorb for the smoothest possible crepe.
- Use about a 8- to 10-inch pan for best size and handling.
- If not using a ceramic non-stick pan like this one, grease the pan well between crepes.
- Tip and swirl pan immediately after adding batter to coat the pan in a thin even layer.
- Use a crepe flipper to help keep crepes from breaking.
How to Serve Crepes
The toppings are the best part of crepes (I think) and the options are literally endless! We like a dollop of lemon curd and fresh blueberries on top, or homemade Nutella and sliced fresh strawberries. Or, keep it simple and spread with a little almond or coconut butter to serve. You can also turn them into a delicious and elegant crepe cake.
Now that I have the crepe part down, I’ll experiment with a whipped cottage cheese filling soon and let you know how it goes!
Protein-Packed Crepes Recipe (with Cottage Cheese)
- 2 cups cottage cheese
- 6 eggs
- 1 cup almond flour (or gluten-free flour for a smoother crepe)
- 1 tsp salt
- ½ tsp cinnamon
- 2 tsp vanilla extract
- ¼ cup almond milk (or water)
- 2 TBSP coconut oil (for greasing pan)
- Combine all the ingredients except the coconut oil in a blender and blend until smooth.
- Thin with additional almond milk or water if needed to create a smooth and slightly thin batter.
- Preheat a pancake griddle or a skillet on the stove over medium heat, adding a small amount of coconut oil.
- Use a ¼ cup measure to pour batter onto preheated griddle or pan and cook until set in the middle, greasing with additional coconut oil between batches if necessary.
- Serve without flipping or for best texture, (carefully) flip and lightly cook the other side.
- Serve with fresh fruit, peanut butter, honey, or any other desired topping.
Have you ever made crepes? How did they turn out? Please share any crepe-making tips below!
Discussion (7 Comments)
Great taste!! The whole family loved them. And I love the ingredients.
They were hard to flip, but just keep them small, use plenty of grease, and a thin, wide metal spatula does the trick!
I had really high hopes for this one but no matter how much oil I used it stuck to the pan and was a pile of mush
These were pretty much impossible to flip. We ended up with a plate of mashed pancakes. They still tasted good but were very frustrating to make.
I made this exactly as written but used coconut flour instead of almond & almond extract rather than vanilla. I I tried a few crepes but they didn’t jive & set at all! I tasted the crumbly mess on the plate once it had cooled though & was impressed with the flavor… All those ingredients in this are so lovely that I didn’t want to throw away the batter. So I got creative & threw all the rest of the batter into my pan with coconut oil & then sprinkled on a generous layer of slivered almonds, sliced organic strawberries & drizzled raw honey… then I covered with a lid and just left it there on low heat for like 20 minutes… WOW! Once cooled it’s almost reminiscent of cheesecake and my 17 month old is stoked! Mistake turned into discovery! Thanks for the inspiration & introducing me to the good culture cottage cheese.
I look forward to giving these a try and keep an eye out for your whipped cottage cheese filler recipe.
I always keep Almond Flour in my pantry, and like that your recipe is low carb, too.
These sound great! I think I’ll try the almond flour version. Thanks for sharing!