Soft, thin crêpes made lighter with cottage cheese, for a satisfying breakfast without the guilt.
Ingredients
- 150 g cottage cheese
- 2 pieces eggs
- 80 g flour
- 200 ml reduced-fat milk
- 50 ml water
- 1 tsp oil (optional)
- 1 pinch salt
- 5 g butter (for cooking)
Method
- Pour the cottage cheese, eggs, and milk into a blender. Blend until perfectly smooth and homogeneous.
- Add the flour and salt. Blend again for a few seconds, until no lumps remain.
- Add the water gradually while blending to adjust the consistency: the batter should be thin and pourable, like cream. If using the optional oil, add it with the water.
- Let the batter rest at room temperature for 15 to 30 minutes. This allows the flour to hydrate and gives the crêpes a more supple texture.
- Heat a nonstick skillet over medium heat. Add a small knob of butter and spread it evenly with a folded paper towel.
- Pour a ladleful of batter (about 60 g) into the center of the skillet. Tilt and quickly swirl the skillet to spread the batter into a thin, even layer.
- Cook for 2 to 3 minutes: the edges of the crêpe should release and the underside should be golden. Slide a spatula underneath and flip it in one swift motion.
- Cook the second side for about 45 seconds, until lightly golden and cooked through.
- Transfer the crêpe to a plate and repeat with the remaining batter. Stack the crêpes, separating them with parchment paper if needed to keep them from sticking.
- Serve immediately or keep warm. These crêpes are delicious plain or with a topping of your choice (fruit compote, ham, soft cheese…).
Nutrition
Per serving
- Energy
- 84.4 kcal
- Protein
- 4.91 g
- Carbohydrate
- 8.45 g
- Fat
- 3.22 g
- Fibre
- 0.24 g
- Calcium
- 27.2 mg
- Iron
- 0.35 mg
- Magnesium
- 15.41 mg