Best 3 Cottage Cheese Crepes With Almonds Recipes
Indulge in a culinary journey with our delectable cottage cheese crepes, a symphony of flavors and textures that will tantalize your taste buds. Embark on a delightful adventure as we guide you through two irresistible recipes: savory crepes filled with a medley of spinach, mushrooms, and cheese, and sweet crepes topped with a luscious almond filling. Our savory crepes are a hearty and wholesome meal, perfect for a brunch or lunch, while the sweet crepes offer a delightful dessert or afternoon snack. Both recipes utilize the versatile cottage cheese batter, lending a tender and fluffy texture to the crepes. So, gather your ingredients, prepare your palate, and let's embark on a culinary escapade with our cottage cheese crepes.
Let's cook with our recipes!
CREPES WITH COTTAGE CHEESE FILLING
Crepes with Cottage Cheese Filling make a perfect high-protein and fulfilling weekend breakfast or brunch. These Crepes with soft and creamy cottage cheese filling are perfectly sweet, delicate, and so delicious!
Provided by Tina
Categories Breakfast
Time 35m
Number Of Ingredients 12
Steps:
- For the crepes batter, place all the ingredients except the oil into a blender and blend until smooth and combined.
- Preheat a nonstick skillet over medium-high heat.
- Slightly brush the skillet with oil and pour about 1/4 - 1/3 cup of the batter on the preheated skillet and swirl it around just to cover the bottom, making the crepe as thin as possible.
- Cook until the top comes to dry and the underside is golden; turn and cook on the second side for about 20 seconds.
- Transfer the crêpe to a plate or a cutting board. Repeat with the remaining batter.
Nutrition Facts : Calories 155 kcal, ServingSize 1 serving
COTTAGE CHEESE BLINTZES
I got this recipe from my mom, and even when I thought cottage cheese was nasty I loved this recipe! Great if you're trying to encourage someone to eat cottage cheese, or just to eat as a snack! Serve hot or cold, with jam or any other topping.
Provided by wakipan
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 55m
Yield 15
Number Of Ingredients 10
Steps:
- Whisk together the eggs, milk, and 2 tablespoons of vegetable oil in a bowl; gradually add in the flour, whisking to remove all lumps.
- Brush a small skillet with 1 teaspoon vegetable oil, and heat over medium-high heat. Pour about 2 tablespoons of batter per crepe into the heated skillet, and tilt the pan to completely cover the surface with batter. Crepes should be about 5 inches in diameter. Cook the crepes until golden on the bottom, and set but not wet on top, 1 to 2 minutes per crepe. Don't flip the crepes. Set the cooked crepes aside.
- Mix the cottage cheese, egg yolks, sugar, and lemon juice in a bowl until very well combined. To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1/4 cup of cheese filling in the center of the crepe. Fold the right and left edges of the crepe over the filling, and roll the crepe over to seal the filling in, making a compact little roll filled with cheese. Set the blintzes aside.
- Heat 1 teaspoon of vegetable oil in a large skillet over medium-low heat, and place the filled blintzes into the hot skillet. Pan-fry the blintzes until golden brown on each side, about 2 minutes per side. Eat hot or cold.
Nutrition Facts : Calories 148.5 calories, Carbohydrate 10.8 g, Cholesterol 74.8 mg, Fat 7.1 g, Fiber 0.2 g, Protein 10.3 g, SaturatedFat 2.8 g, Sodium 263.8 mg, Sugar 4.4 g
ALMOND CRêPES WITH BROWN BUTTER FOR TWO
I feel like making crêpes at home can seem a bit daunting. I make mine in a blender for quick work. I also chill the batter in the fridge for at least 30 minutes and I use a great nonstick skillet-no special pan or tools required. They're light, fluffy and perfect for breakfast or dessert.
Provided by Megan Mitchell
Categories dessert
Time 1h15m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Add the milk, eggs, 1 tablespoon melted butter, almond and vanilla extracts, flour, sugar and salt to a high-speed blender, such as a Vitamix. (Adding the wet ingredients before the dry will ensure it blends up nicely.) Blend on medium-high speed for 20 seconds. Pour into a liquid measuring cup, cover and refrigerate for at least 30 minutes and up to 2 days.
- Heat a medium 10-inch nonstick skillet over medium to medium-low heat. Drizzle in 2 teaspoons melted butter, then pour 1/4 cup batter into the pan and let it slowly spread out to the sides to form a circle, lifting the pan to help as needed. Cook until set, 1 to 2 minutes, then flip with a small silicone spatula and cook for another 30 seconds to 1 minute. Remove to a plate and continue with the remaining batter, adding melted butter every time. Repeat to make 6 crêpes total.
- Wipe the skillet clean, then add the remaining 3 tablespoons melted butter (or whatever you have remaining) and cook over medium-high heat until it is golden brown and smells nutty, 1 to 2 minutes. Remove from the heat.
- Add the heavy cream and confectioners' sugar to a stand mixer fitted with a whisk attachment (or pour into a large bowl and whip with a handheld electric mixer) and whip until soft peaks form, 2 to 3 minutes.
- To assemble, lay 1 crêpe flat, add a large scoop of the whipped cream into the upper right corner and sprinkle with some of the almonds. Fold in half, then fold over again so it forms a triangle. Transfer to a small plate. Continue with the remaining crêpes, placing 3 crêpes per plate. Drizzle with the browned butter, a sprinkle of confectioners' sugar and a drizzle of maple syrup. Garnish with a sprinkle of almonds if there are any left.
Tips:
- For the perfect crepe batter consistency, aim for a pourable, slightly thick texture. If it's too thick, add more milk; if it's too thin, add more flour.
- When cooking the crepes, use a non-stick pan or lightly grease the pan with butter or cooking spray to prevent sticking.
- Pour a thin layer of batter into the pan, swirling it around to evenly coat the bottom. Cook for 1-2 minutes per side, or until golden brown.
- To make the cottage cheese filling, use a food processor or blender to achieve a smooth and creamy texture.
- For a sweeter filling, add honey, maple syrup, or your favorite sweetener to taste.
- Serve the crepes immediately with the cottage cheese filling, topped with almonds and fresh berries for a delightful presentation.
Conclusion:
Cottage cheese crepes with almonds offer a delightful combination of flavors and textures that will impress your taste buds. With a tender and slightly chewy crepe exterior and a creamy, tangy cottage cheese filling, these crepes are a perfect choice for breakfast, brunch, or even dessert. The addition of almonds adds a nutty crunch, while fresh berries provide a burst of sweetness and color. Follow the tips and instructions provided in the recipe to create these delicious crepes that are sure to become a favorite in your kitchen. Experiment with different fillings and toppings to create your own unique variations. Enjoy the culinary journey and indulge in the goodness of cottage cheese crepes with almonds!
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