Prepare for pure deliciousness with these cottage cheese-filled crepes! This recipe brings together thin, golden crepes and a rich, delightful cottage cheese filling for an irresistible sweet treat. It's an easy, fast, and incredibly versatile dish that's perfect for satisfying your sweet tooth any time of day.
Though delicious year-round, cottage cheese-filled crepes often bring a sense of warmth and festivity, making them ideal for holiday brunches, special family breakfasts, or simply a comforting treat on a cold day.
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This recipe builds directly on the techniques and deliciousness found in our cottage cheese dumplings, offering a fresh perspective on a beloved classic. And for the perfect sweet ending to any meal, consider serving these crepes as a delightful dessert after your favorite main course like potato paprikash with smoked sausage or pork shoulder stew with mushroom and sour cream!
Let's See the Ingredients
Crafting these delicious cottage cheese-filled crepes begins with a handful of simple, fresh ingredients. You'll find that each component plays a crucial role in achieving that perfect balance of tender crepe and creamy, flavorful filling. Below, we've organized everything you'll need, split into two easy-to-follow sections: one for the light, airy crepe batter and another for the rich, luscious cottage cheese filling.
For the Crepe Batter:
- All-Purpose Flour (500 g): The essential building block for our crepes, giving them structure and a wonderfully tender texture.
- Egg (One): These act as a crucial binder, adding richness and helping create that signature thin, pliable crepe.
- Milk (300 ml): Provides the foundational moisture and helps achieve the perfect pourable consistency for your batter.
- Sparkling Water (600 ml): This is your secret ingredient for incredibly light and airy crepes! The carbonation helps create delicate bubbles in the batter, resulting in a wonderfully tender final product.
- Granulated Sugar (1 tbsp): Just a touch to sweeten the crepes themselves, perfectly complementing the rich filling.
- Vanilla Sugar (1 tsp): Infuses the crepe batter with a lovely, subtle vanilla aroma, enhancing the overall sweetness.
- Pinch of Salt: Balances the sweetness and brightens all the flavors in the batter.
- Sunflower Oil (100 ml): Our preferred fat for the batter, ensuring your crepes are wonderfully moist and easy to cook without sticking, offering a neutral flavor.
For the Cottage Cheese Filling:
- Cottage Cheese (500 g): The star of our filling! Choose a good quality, well-drained cottage cheese to ensure the best creamy texture and flavor.
- Granulated Sugar (4 tbsp): Sweetens the filling to your liking. Powdered sugar will dissolve more quickly for a smoother result.
- Vanilla Sugar (1 tbsp): Instead of vanilla extract, this adds a delightful, aromatic vanilla sweetness directly into your creamy filling.
- Lemon Essence (1 tsp): A concentrated burst of bright, citrusy flavor that perfectly complements the cottage cheese, adding a lovely tang and freshness.
- Lemon Zest (1 tsp): Brightens the filling with a burst of fresh, citrusy aroma and flavor, cutting through the richness.
- Sour Cream or Greek Yogurt (1 tbsp): A spoonful can enhance the creaminess and add a slight tang to the filling.
How to Make the Cottage Cheese Filled Crepes?
Now that you have all your ingredients ready, it's time to bring these delicious cottage cheese-filled crepes to life! Don't be intimidated – the process is simpler than you might think, and incredibly rewarding. To guide you every step of the way, we've broken down the recipe into four easy parts, ensuring perfect results.
For a visual demonstration and even more helpful tips, be sure to watch our full recipe video right here:
Make the Crepe Batter
In a large bowl, add together the flour, egg, granulated sugar, vanilla sugar, milk and salt.
Gradually pour in the sparkling water, whisking continuously until you have a smooth batter with no lumps. Stir in the sunflower oil.
Prepare the Cheese for Filling
In a medium-sized bowl, combine your main filling ingredients: the well-drained cottage cheese, granulated sugar, vanilla sugar, lemon zest and lemon essence. Ensure all components are in the bowl, ready for mixing.
Using a fork or a spoon, thoroughly mix all the ingredients together. At this point, add the sour cream to achieve your desired level of creaminess. Continue to stir and mash gently until the mixture is well combined and reaches a smooth, homogenous consistency. A few small cottage cheese curds are perfectly fine, adding to the texture!
Frying the Crepes
Heat a non-stick pan over medium heat. Lightly grease the hot pan with a small amount of sunflower oil, spreading it evenly with a pastry brush or a piece of paper towel.
Once the pan is hot, pour about one ladleful of crepe batter into the center of the pan. Immediately swirl the pan to evenly spread the batter into a thin layer that covers the entire bottom surface.
Allow the crepe to cook for 1-2 minutes on the first side. You'll know it's ready to flip when the edges appear lightly golden and crisp, and the surface looks set. Carefully slide a thin spatula underneath and flip it over.
Cook the second side for about another minute, until lightly golden. Once cooked, gently slide the crepe onto a plate. Continue this process with the remaining batter, stacking the finished crepes as you go.
Filling the Crepes
Once all your crepes are fried and ready, it's time to add the delicious cottage cheese filling. Lay a single crepe flat on a clean surface or plate.
Place about one to two tablespoons of the prepared cottage cheese filling onto the center of the crepe. Using the back of a spoon or a small spatula, gently spread the filling evenly over half of the crepe, leaving a small border around the edges.
With the filling spread, it's time to roll your crepes into neat cylinders. Carefully fold one edge of the crepe over the filling, then continue to roll tightly to create a compact, elegant shape. This classic roll is perfect for serving.
While rolling is our preferred method for these cottage cheese crepes, you can also fold them into neat triangles if you prefer. To do so, simply fold the filled crepe in half to create a semi-circle, then fold it in half once more.
Continue this process until all your crepes are filled and rolled. Your homemade cottage cheese-filled crepes are now ready to be served immediately, ideally while still warm for the best experience!
Filling Variations: Elevate Your Cottage Cheese Crepes
Beyond the classic, your cottage cheese filling is incredibly versatile and can be customized with just a few simple additions. Here are some ideas to inspire your next batch:
- Fresh Fruit Burst: Fold in finely diced fresh berries like strawberries, raspberries, or blueberries for a bright, juicy contrast. Small pieces of peach or apricot would also work beautifully.
- Citrus Zing: Enhance the existing lemon essence by adding a tablespoon of freshly grated lemon zest or even a touch of orange zest for an extra layer of bright, aromatic flavor.
- Chocolate Indulgence: For the chocolate lovers, mix in a handful of mini chocolate chips (milk, dark, or white) or a spoonful of cocoa powder for a decadent, marbleized effect.
- Warm Spices: Introduce a cozy warmth by stirring in a pinch of ground cinnamon or nutmeg into the filling. These spices pair wonderfully with the creamy cheese.
- Nutty Crunch: Add a delightful textural contrast by mixing in finely chopped walnuts, pecans, or almonds. Toasting them lightly beforehand can enhance their flavor even more.
- Jam or Fruit Preserve Swirl: Gently swirl a teaspoon or two of your favorite fruit jam or preserve (like apricot, cherry, or raspberry) into the prepared filling for pockets of concentrated fruit flavor.
Serving the Crepes
These delightful cottage cheese-filled crepes are incredibly versatile and can be enjoyed in many ways. While they are truly delicious on their own, especially fresh and warm, here are some ideas to elevate your serving:
- Simply Dusted: For a classic and elegant touch, dust your warm crepes generously with powdered sugar. It's simple, beautiful, and enhances the sweetness.
- Fresh Fruit Companions: Pair them with a side of fresh berries (strawberries, blueberries, raspberries), sliced bananas, or other seasonal fruits. The freshness cuts through the richness and adds a lovely texture.
- A Drizzle of Sweetness: A drizzle of maple syrup, honey, or agave nectar adds natural sweetness. For an indulgent treat, a swirl of chocolate sauce or caramel sauce is always a winner.
- Creamy Additions: A dollop of whipped cream, a scoop of vanilla ice cream, or a side of plain Greek yogurt (for a tangier contrast) can add another layer of creaminess and coolness.
No matter how you top them, these crepes are truly at their best when served warm. You can gently reheat them in a pan or a microwave if needed.
How to Store Leftover Crepes?
Proper storage ensures you can enjoy these delightful crepes for days to come!
Cooked Crepes (Unfilled):
Allow freshly cooked crepes to cool completely. Stack them with a piece of parchment paper or wax paper in between each one to prevent sticking. Store them in an airtight container or a Ziploc bag in the refrigerator for up to 3-4 days.
Cottage Cheese Filling:
Store any leftover prepared cottage cheese filling in an airtight container in the refrigerator for up to 2-3 days. Ensure it's tightly sealed to prevent it from absorbing other odors. We generally don't recommend freezing the filling, as cottage cheese can become watery and grainy upon thawing.
Assembled (Filled) Crepes:
Filled crepes are best enjoyed fresh, but can be stored in an airtight container in the refrigerator for 1-2 days. The crepes may soften slightly over time. For best results, we recommend storing the crepes and filling separately and assembling them just before serving.
If you like this cream cheese filling crepes recipe, on our blog, you can find other dessert recipes such as:
- Sweet Fried Semolina Pudding Recipe
- Best Easy Apple Cake Recipe
- Easy Cinnamon Apple Pancakes Recipe
- Best Sweet Cornbread Recipe in a World
- Noodle Kugel With Raisins
- Strawberry Mousse Recipe Without Gelatine
- Floating Island Cake Recipe
- Easy Black Forest Cake Recipe
- Apple Shortcrust Pastry Recipe
Top Tips for Perfect Cottage Cheese Crepes
To ensure your cottage cheese-filled crepes turn out perfectly every time, keep these handy tips in mind:
- Batter Consistency is Key: Your crepe batter should be thin, like heavy cream. If it seems too thick after mixing, don't hesitate to add a tiny splash more sparkling water or milk until it reaches the right pourable consistency. This ensures delicate, thin crepes.
- Rest Your Batter: For the best results, let your crepe batter rest for at least 20-30 minutes at room temperature (or even an hour in the fridge). This allows the flour to fully hydrate and the gluten to relax, leading to more tender and less sticky crepes.
- The First Crepe is a Test: Don't get discouraged if your first crepe isn't perfect! The first one often helps you gauge if your pan temperature is just right and if your oil amount is correct. Adjust as needed.
- Hot Pan, Lightly Oiled: Ensure your non-stick pan is properly heated before pouring the batter. A lightly oiled, hot pan prevents sticking and helps achieve that lovely golden color.
- Thin is In: When pouring the batter, aim to swirl it quickly to create the thinnest possible layer across the entire pan surface. This is the secret to light, airy crepes.
We hope you love making and enjoying these cottage cheese-filled crepes as much as we do! They're a truly versatile and comforting treat that's perfect for any occasion. If you try this recipe, we'd love to see your creations! Share your photos and tag us on social media. For more delicious recipes, cooking tips, and behind-the-scenes fun, be sure to follow us on our channels:
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Looking for other cheese dessert recipes like this? Try these:
Sweet Cottage Cheese Filled Crepes | Quick & Versatile Recipe
Equipment
- 1 Frying Pan
- 2 bowl
Ingredients
Batter
- 500 g flour all-purpose
- 300 ml milk cold
- 1 pc egg
- 600 ml sparkling water carbonated
- 1 teaspoon vanilla sugar
- 1 tablespoon sugar granulated
- ¼ teaspoon sea salt
- 100 ml sunflower oil
From Cheese Filling
- 500 g cottage cheese well-drained
- 4 tablespoon sugar granulated
- 1 tablespoon vanilla sugar
- 1 teaspoon lemon zest freshly grated
- 1 teaspoon lemon essence
- 1 tablespoon sour cream or Greek yoghurt
Instructions
- In a large bowl, add together the flour, egg, granulated sugar, vanilla sugar, milk and salt.
- Gradually pour in the sparkling water, whisking continuously until you have a smooth batter with no lumps. Stir in the sunflower oil.
- In a medium-sized bowl, combine your main filling ingredients: the well-drained cottage cheese, granulated sugar, vanilla sugar, lemon zest and lemon essence.
- Using a fork or a spoon, thoroughly mix all the ingredients together. At this point, add the sour cream to achieve your desired level of creaminess.
- Heat a non-stick pan over medium heat. Lightly grease the hot pan with a small amount of sunflower oil.
- Once the pan is hot, pour one ladleful of crepe batter into the center of the pan. Immediately swirl the pan to evenly spread the batter into a thin layer that covers the entire bottom surface.
- Allow the crepe to cook for 1-2 minutes on the first side. You'll know it's ready to flip when the edges appear lightly golden and crisp.
- Cook the second side for about another minute, until lightly golden. Once cooked, gently slide the crepe onto a plate. Continue this process with the remaining batter, stacking the finished crepes as you go.
- Place about one to two tablespoons of the prepared cottage cheese filling onto the center of the crepe.
- Spread the filling evenly over half of the crepe, leaving a small border around the edges.
- Fold one edge of the crepe over the filling, then continue to roll tightly to create a compact, elegant shape.
- Continue this process until all your crepes are filled and rolled. Now are ready to be served immediately, ideally while still warm for the best experience!
LK says
Hi there, really impressed with your kitchen ideas and I am a foodie by the way and pooping into something that provides me more information on making great food is always amazing. I would surely be recommending your website within our friends' circle as I love your ideas. Cheers for that.
Timea says
Thanks a lot, we expect you to try our recipes.
Scott Hinkle says
OMG, this looks soooo good.
Now, I know this isn't a diet food by any means but do you have the health info on this? I'm currently on a low-carb diet but I get cheat days and this will be on it for sure.
The steps seem simple enough and I should be able to handle this, side-note; I'm not a chef and me being in the kitchen is considered a hazard by many!
Now you have my mouth watering. At least my cheat day is coming up soon.
Thanks for this,
Scott
Timea says
Thanks for your appreciation, soon we will implement caloric values for recipes.
Bonnie says
Yum! This looks delicious!! My only question is in the actual pan frying of the crepes. About how much of the batter should be spooned into the pan? I know crepes are much thinner than pancakes, so I wouldn't want to ruin them.
I am definitely bookmarking this page. I can't wait for more, thank you!!
Timea says
Hi Bonnie, you can melt a little butter (about 50 g), and with a kitchen brush just grease the pan.
Dane says
Currently I'm working on a no diet system, I just eat anything and everything and I think i can make use of this really nice cheese. So many times i am on a hurry to meet up with time at work and i forget to eat sometimes and other times i just take tea and thats it, till late before any good food. I'll love to try preparing this before going to work, the process is really easy and shouldn't take more than 15-20minutes. Thanks for sharing this wonderful post idea.
Russ Green says
I just popped back here to your site to see if I could get some more recipe ideas and you most certainly haven't let me down here, your cream cheese filled crepes look absolutely delicious, I'll have to nip out to the shop to get the cheese and some vanilla extract and I'll be ready to go, thank you for sharing yet another great looking recipe idea.
Colleen says
Timea, I love your recipes! I have been looking over a few of them, the Romaine Lettuce Soup, the Cottage Cheese Donuts, and traditional Hungarian Beef Stew. Wow, I can not wait to make them all.
I have a question regarding the crepe recipe. I see that you use mineral water. Do you add it after mixing the original batter with the milk? Is the mineral water only used if the mixture gets too thick?
I am eager to try out your recipes and will be bookmarking your page.
Timea says
Yes, Colleen, mineral water or carbonated water is added at the end to control the density of the mixture, which will be fluffier.
Chloe says
Hello there, thanks of sharing such wonderful post. I never knew it wouldn't take so much time to arrive at this. I read about the cheese crepe in a book but didn't really understand its process because there were so many errors compared to what I heard about it and making my personal research, I arrived at this post. The recipes are really easy to get and not much which super nice and the process of making it from your description is just really easy. I'll get on to making it later in the day. Thank you
Timea says
Thanks, Chloe, and a good appetite for cheese crepe.