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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  1. says

    This sounds right up my alley! I love cottage cheese…and coconut flour!
    I’ll have to think about how I’d top it….hmmm, something savory (even though I’d be thrilled with sweet!).
    Thanks for sharing. I can’t wait to try this!

  2. says

    I love crepes for breakfast, dinner and dessert. But as you said they can be both too much work and caloric. Your version sounds so mouthwatering. I too love cottage cheese for breakfast-but never thought of using it like this. Thanks for making my mouth water and sharing the recipe.

    Great light in your photos. It really conveys the morning feeling.

  3. says

    What a lovely way to start the day! I forget about crepes and how versatile they are. I used to make them and freeze them so I’d have them on hand. I’ll have to start doing that again. They make such a nice meal.

  4. zosia says

    :) Hi! I don’t want to mess with your recipe, but I cannot tolerate cottage cheese! (Do you think there is anything I can sub in? Goat yogurt, perhaps?)

    Thanks <3

    • says

      Zosia, No worries, I love playing with recipes! :)

      If the goat yogurt is thick, I think that might work…or maybe a combo of goat yogurt pureed with a little goat cheese to give it some body. (I’d play with a traditional crumbed goat cheese, or maybe a cream cheese-style goat cheese.) Hope you enjoy it if you give it a try…let me know what works best! :)

  5. says

    I have been meaning to make crepes (to baptize my new crepe pan) and I would have gone the traditional route but I love your creation so much better. I really like the cottage cheese addition here, especially topped with jam. :)

  6. says

    Cottage cheese is indeed a novel way to start the day – and it looks like you take it naked – no honey, no fruit, no cinnamon or nutmeg. How…, unusual! ;-). I love seeing how other people eat – (in fact, it’s a big part of what I do day to day). I enjoyed your Wednesday segments – you are one healthy eater! Wonderful. I too crave cheesy crepes now and again so I’m very happy to have this solo recipe… perfect when the urge strikes!

    • says

      Kelly, Yes, I love the flavor of cottage cheese on its own, which is definitely much healthier than adding sweetener. I figure if it’s not broken, why fix it, right? :) (I do also enjoy my cottage cheese topped with diced fresh tomatoes and a sprinkle of chives but not in the morning — that’s better as a snack later in the day.)

  7. janine says

    I don’t know what I did wrong,but by the time I poured the batter, it was so thick because the coconut flour had absorbed all the moisture. It tasted quite delightful even without the stevia. The vanilla helped with flavor. I have to eat grain free & sugar free for a few months,so I was excited to try this recipe.

    • says

      Janine, I’m glad you enjoyed this recipe! You might not have done anything wrong at all – some brands of coconut flour absorb more liquid than others. If you make this recipe again and the same thing happens, you could try thinning out the batter with a little more liquid.

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