Ingredients
Scale
- 1 cup low-fat or full-fat cottage cheese
- 2 large eggs
- 1/2 cup rolled oats (or all-purpose flour for a smoother texture)
- Optional: A pinch of salt or a splash of vanilla extract
Instructions
- Place the cottage cheese, eggs, and oats into a high-speed blender. Blend on high for about 30 to 45 seconds until the mixture is completely smooth and liquid. If the batter seems too thick, you can add a tablespoon of water or milk to reach a pourable consistency. Letting the batter rest for two minutes allows the oats to hydrate, which results in a more stable crepe during the cooking process.
- Heat a non-stick skillet over medium-low heat and lightly coat it with cooking spray or a small amount of butter. Pour about 1/4 cup of the batter into the center of the pan. Immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, wide circle. Cook for 2 to 3 minutes until the edges start to lift and the bottom is golden brown. Carefully flip the crepe with a thin spatula and cook the other side for another 1 minute.
- Slide the finished crepe onto a plate and repeat the process with the remaining batter. While the crepes are still warm, fill them with your choice of toppings. For a sweet version, try fresh berries and a drizzle of honey. For a savory twist, add smoked salmon and chives. Fold them into quarters or roll them up tightly for a portable breakfast on the go.
- Cook Time: 15 minutes