Cottage Cheese Crepes

Prep Time: 15 minutes
Cook Time: 6 minutes
Ready In: 21 minutes
Serves: 4

Ingredients:

● 1 cup cottage cheese (blended smooth)
● 1/2 cup gluten-free flour, or almond flour
● 6 large eggs
● 2 tablespoons olive oil
● 1 teaspoon pure vanilla extract, divided
● 1/4 cup almond milk, or other low-carb milk
● 1/2 teaspoon kosher salt, divided
● 1 cup ricotta cheese
● 2 tablespoons honey
● Sliced strawberries, or other fresh berries, like blueberries or raspberries
● Chopped fresh mint, optional, for garnish

Directions:

1. Blend cottage cheese in a blender or food processor until smooth. Add flour, eggs, oil, 1/2 teaspoon of vanilla, milk and ¼ teaspoon of salt and blend until smooth and pourable.

2. Heat a 6-8-inch nonstick skillet or crepe pan over medium heat. Lightly grease pan with cooking spray and pour about ¼ cup of batter into pan, swirling to evenly coat the bottom of pan. Cook until edges begin to lift and crepe is golden-brown, about 1-2 minutes. Flip, and cook for 30 seconds. Remove from heat and set aside. Repeat with remaining batter.

3. Combine ricotta, honey, remaining vanilla and salt in a medium bowl. Use a whisk or electric hand mixer to whip until mixture is smooth, about 2-3 minutes.

4. Spread a generous spoonful of whipped ricotta filling into center of each crepe. Gently fold crepes over filling into quarters. Top crepes with strawberries. Garnish with mint (if using) and serve.

Tip: Substitute cottage cheese for ricotta in filling, use an extra teaspoon or 2 of honey to balance out the flavors, if desired.