Crepes stuffed with sweet cottage cheese filling and topped with a custard baked to perfection. Top with fruit or a sprinkling of powdered sugar for a great treat.
If you are looking for a fun new breakfast, brunch or dessert recipe, you have come to the right place! These crepes are filled with sweet creamy goodness. They go perfectly with spiced peaches but would also be great served with fresh berries.
Hooray! It’s crepe day! In full disclosure, I have never celebrated crepe day. But when Audrey from That Recipe mentioned it a few days back, I took notice.
It would be the perfect time to share this fun recipe for cottage cheese stuffed crepes. Audrey mentioned a little bit about the holiday in her post and a little more background can be found here.
It is fun to read about the superstitions. I had better practice flipping crepes with my left hand! In the end, I find any excuse to eat crepes must be a good one!
I actually made these a week or two ago and today seemed like just the right day to share them with you. They are a sweet baked crepe, but are choc full of protein as well.
There is a whole tub of cottage cheese and quite a few eggs in here. The filling ends up reminiscent of a cheesecake type filling with a delicious custard over the top.
This would be a perfect brunch dish served with fruit. I served ours with some cinnamon spiced peaches and they were delicious together!
We had ours warm the morning I made them and they were wonderful that way. I also ate one of the leftover crepes cold and it was great that way too.
I think this is one of those dishes you could serve any temperature and be happy. I am considering making a couple of batches more for an Easter brunch.
You can make the crepes ahead of time and all you would need to do is stuff and bake them. I haven’t tried it, but I can’t see how it would hurt to stuff them the evening ahead.
When you were ready to serve them, it would just take a minute or two to top them with the custard and throw them in the oven. I would just add a few minutes to the bake time to compensate for them starting of cold.
They weren’t the most photogenic, but they were delicious. I may have to make them again soon and let them sit a bit longer before serving to see if I can get better pictures. We were too excited to wait with this batch!
- 10 Crepes
- 5 eggs
- 1/2 cup sugar
- 24 oz tub of cottage cheese
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 1 cup cream
- 3/4 cup sour cream
- 2 Tablespoons sugar
- 1 teaspoon vanilla
- 1 egg
- Preheat oven to 350°F and grease a 9×13″ pan.
- For the filling, lightly beat the eggs, stir in the sugar, cottage cheese (pour off any excess whey), vanilla and lemon juice.
- Spoon about 4 Tablespoons of filling into each crepe. Roll and place seam side down in the prepared pan.
- For the custard sauce, lightly beat egg and stir in remaining ingredients. Pour over top of stuffed crepes.
- Bake at 350°F for about 30 minutes or until cooked through and mostly set
- They serve easier if you let them sit for a few minutes before trying to dish them out. You can serve them warm or at room temperature.
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Amount Per Serving: Calories: 381Total Fat: 23gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 226mgSodium: 418mgCarbohydrates: 27gFiber: 0gSugar: 16gProtein: 16g
All nutritional information is estimated and will depend on the exact ingredients you use.