Cottage Cheese Crepes with Berry Sauce

Name: Cottage Cheese Crepes with Berry Sauce
Ingredients: 250 g cottage cheese; 250 ml milk; 180 g flour; 3 eggs; 3 tbsp sugar; 3 tbsp vegetable oil; 1 packet vanilla sugar (10 g); 1 tsp baking powder; 1/2 tsp salt; 200 g frozen raspberries + 2-3 tbsp sugar

Tender, satisfying crepes with a unique flavor, thanks to the addition of cottage cheese. The cottage cheese itself is barely noticeable in the crepes, but it gives them a very interesting taste. This recipe is a great option for those who don't like cottage cheese but still want to include this nutritious ingredient in their diet. That said, I think cottage cheese lovers will enjoy these crepes just as much. You can serve the crepes with a berry sauce like the one in this recipe, or simply serve them with sour cream, jam, or any ready-made sauce — such as caramel or chocolate. I used soft 9% fat cottage cheese and frozen raspberries (other berries work just as well). This recipe makes approximately 10–12 crepes.

Ingredients:

250 g cottage cheese
250 ml milk
180 g flour
3 eggs
3 tbsp sugar
3 tbsp vegetable oil
1 packet vanilla sugar (10 g)
1 tsp baking powder
1/2 tsp salt
200 g frozen raspberries + 2-3 tbsp sugar

How to cook cottage cheese crepes with berry sauce

Thoroughly mash the cottage cheese and eggs together with a whisk until smooth.

Add the sugar, vanilla sugar, salt, and about one-third of the milk, and mix well with a whisk.

Add the flour and baking powder, and whisk thoroughly until completely smooth.

Add the remaining milk and vegetable oil, and mix everything together well. The batter should be thin, like a classic crepe batter — add a little more milk if needed. Let the batter rest for about 10–15 minutes to allow the gluten to develop.

Add a little vegetable oil to the pan, or grease it using a rolled-up paper towel. Pour in about half a ladleful of batter, swirling the pan at the same time to spread it evenly. Cook until lightly golden on the bottom.

Flip and cook the other side until golden as well.

Make the sauce. Place the raspberries directly from frozen into a small heavy-bottomed saucepan and add the sugar. Bring to a boil, let it simmer for a couple of minutes, then turn off the heat and let the sauce cool.

Drizzle the sauce over the crepes. Cottage cheese crepes turn out heartier and more filling than regular crepes, while also having a richer flavor that brings a welcome twist to such a familiar dish.