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Cottage Cheese Stuffed Crepes

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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.

baked cottage cheese stuffed crepe on plate topped with spiced peaches and pecans.

       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.

thin crepe in pan with cottage cheese filling in the center, ready to be rolled.

     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.

rolled up crepes with cream cheese filling in roasting pan topped with custard sauce ready to bake.

    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.

roasting pan filled with freshly baked cottage cheese stuffed crepes topped with creamy custard.

     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.

pan of freshly baked cottage cheese stuffed crepes with cooked peaches in a line down the center.

     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.

creamy cottage cheese stuffed crepe served with peaches and pecans, remaining batch in pan in background.

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!

Yield: 10 Servings

Cottage Cheese Stuffed Crepes

pan of freshly baked cottage cheese stuffed crepes with cooked peaches in a line down the center.

Crepes stuffed with cottage cheese and baked in a creamy custard sauce. They are a delicious brunch or dessert and a great served with fruit.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

Stuffed Crepes

  • 10 Crepes
  • 5 eggs
  • 1/2 cup sugar
  • 24 oz tub of cottage cheese
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice

Custard Sauce

  • 1 cup cream
  • 3/4 cup sour cream
  • 2 Tablespoons sugar
  • 1 teaspoon vanilla
  • 1 egg

Instructions

  1. Preheat oven to 350°F and grease a 9×13″ pan.
  2. For the filling, lightly beat the eggs, stir in the sugar, cottage cheese (pour off any excess whey), vanilla and lemon juice.
  3. Spoon about 4 Tablespoons of filling into each crepe. Roll and place seam side down in the prepared pan.
  4. For the custard sauce, lightly beat egg and stir in remaining ingredients. Pour over top of stuffed crepes.
  5. Bake at 350°F for about 30 minutes or until cooked through and mostly set
  6. 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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Nutrition Information:

Yield:

10

Serving Size:

1

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.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

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.

Share with your friends!

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Unknown

Sunday 14th of February 2016

Oh, that sounds really interesting. I'm not a fan of cottage cheese but I do love cheesecake so would love experimenting with this. Thanks for sharing with the #BlogFair

Carlee

Sunday 14th of February 2016

I'm wondering if you couldn't hit the filling with an immersion blender to smooth out the texture. Otherwise, I would think ricotta would work great too!

elaine @cookinandcraftin.com

Wednesday 10th of February 2016

Yum! Another great recipe Carlee!I'm going to try these! :-)

Carlee

Wednesday 10th of February 2016

Thank you, I hope you love them!

Big Rigs 'n Lil' Cookies

Wednesday 10th of February 2016

I think I saw these on Instagram when you made them? Wherever I saw them, I was hoping you would share the recipe! I know my husband will LOVE them!

Carlee

Wednesday 10th of February 2016

I did post them on instagram the day I made them! They were a hit here, so I am sure he'll enjoy them! =)

Sue from Sizzling Towards 60 & Beyond

Tuesday 9th of February 2016

Oh I need to try this one it sounds delicious and I love crepes with a savoury filling. Thanks for sharing with us at #Overthemoon it might be a great Valentine's brunch recipe to try.

Carlee

Tuesday 9th of February 2016

It would be perfect for a Valentine's brunch! Thanks, Sue!

Miz Helen

Monday 8th of February 2016

What a great dessert, I can't wait to try this one! Thank you so much for sharing with us for our 5th Anniversary of Full Plate Thursday! Hope you have a fantastic week and hope to see you again real soon! Miz Helen

Carlee

Monday 8th of February 2016

This was a lot of fun! We all really loved it, even if it didn't take the prettiest pictures. Thanks as always, Miz Helen!