Cheese Crepe for One {Grain-Free}

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I typically start my day with cottage cheese (weird, I know, but true) and then I like porridge or a smoothie post-workout. (I love seeing what other people eat every day! If you’re a little bit of a food voyeur too and you want to check out more of my daily eats, you can see my What I Ate Wednesday posts #1, #2, or #3). I usually think of crepes as a special breakfast that’s saved for rare occasions, both because it’s too hard to make for an ordinary breakfast, and because it’s not healthy enough to be for everyday.

One weekday morning I wanted to change that. (Crepe cravings don’t always wait for weekend brunch!) I came up with a recipe that’s healthy (and even has cottage cheese so I’m not missing out on my morning favorite), is whipped together from start to finish in less than 10 minutes, and only makes one serving. Perfect.

I used jam, but you can fill or top these with anything you like. The cheese in the batter is delicious; if you’re not a fan of cottage cheese, don’t worry, it doesn’t taste like cottage cheese! Its flavor almost reminds me of a cheese blintz. Served with hot tea and fresh concord grapes, it makes a lovely autumnal breakfast.

If sweet isn’t your thing, these beauties do savory well too. For a savory version, omit the vanilla and stevia and add the following: 1/4 teaspoon water, 1 pinch black pepper, and 1 teaspoon minced fresh chives (or a blend of any fresh minced herbs you like).

Cheese Crepe for One {Grain-Free}

Yields 1 crepe

1 large egg

1/4 cup cottage cheese

1/4 teaspoon pure vanilla extract

1 tablespoon coconut flour

1/2 packet stevia*

1 pinch salt

1 pat butter, for the pan

Topping ideas:

Maple syrup



Chopped nuts

*Here is a guideline on how sweet 1 packet of stevia is:  the amount of stevia in 1 packet measures 1/2 teaspoon, which is about as sweet as 2 to 3 teaspoons of regular sugar.

Combine all crepe ingredients (except butter) in a food processor or blender and process until smooth; let the batter sit 3 minutes. Heat the butter in a 9-inch nonstick skillet over medium heat; once melted, add the batter and rotate the pan to spread the batter out evenly. Turn the heat down to low and cook until the crepe is golden on the bottom and feels dry on the top (about 5 minutes). Roll up and serve immediately with whatever topping you like.

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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