What?! Cottage cheese in crêpe batter for an extra dose of protein? Oh, yeah! And for extra softness and elasticity so your crêpes don't tear. It's a great tip to create the perfect breakfast or dessert that you can just spread to your heart's content! 🔥

Shop ingredients

Vilgain 1 Minute Oats – 500 g – whole grain oats from Finland for the fluffiest porridge in 1 minute

£1.59

Vilgain Coconut Oil Cooking Spray – 200 ml – made from fragrant Philippine coconuts, with practical dispenser

£5.49

Vilgain Protein Cream – 300 g – 20% quality protein, super creamy consistency, high nut content, no maltitol

Vilgain Flavour Drops – 50 ml – natural sweetener from stevia in 5 great flavours, no calories, does not raise blood sugar

£6.59

Nutrition (1 serving)

449 kcal
39 g carbohydrates
20 g fats
30 g protein

Per 2 portions

200 g low fat cottage cheese
1 egg
200 g water
60 g oats
10 g coconut oil spray
40 g strawberry jam
30 g chocolate hazelnut protein cream
140 g Greek yoghurt
vanilla stevia drops

Instructions

For the batter, throw the cottage cheese, oats, eggs and water into a blender. Blend until smooth.
Melt the pan and spray it with a drop of coconut oil. Pour some batter, take the pan in your hand and in a circular motion, spread the batter all over the pan. Let it cook on half flame. When the crêpe is partially done, so that it can be flipped, carefully flip it and finish cooking. It should not be completely dry/hard.
💡 Eventually stack the finished crêpes, and they will soften a bit.
Top the crêpes with whatever you fancy. Jam, protein cream or classic Greek yogurt sweetened with stevia drops are great.
Enjoy!

Products used in the recipe