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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
Honey
Jam
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.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
Free Bonus
Can these be frozen?
Emily, I haven’t tried freezing these, but it might work. Let me know if you give it a try!
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.
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.
Yum, really appetizing! I’ve always wanted to make a sweet crepe (my tries have been only with salty ones) and the warm jam on top looks fantastic!
I make crepes way more often than pancakes and love your wheat free version and the addition of the cottage cheese is so creative
methinks i’d need to quadruple this at least before i could produce one edible crepe. :)
Sounds like a healthy and delicious breakfast!
Love this Faith – grain free works for my son who’s gluten-free, can’t wait to try it.
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!
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.)
What a wonderful weekday treat for yourself. It looks absolutely delicious!
Thank you for replying! You’re very sweet!
Awww, thanks, Zosia! :)
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. :)
:) 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
-Z
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! :)
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.
I love crepes too. A great idea. Now I have to get stelvia, coconut flour and cottage cheese before I can eat these! i have to say I am addicted to yoghurt and muesli
A fantastic breakfast!
I usually start my day with wholewheat bread and tea. Some fruits after yoga.
Great recipe. I love it.
Cottage cheese and coconut flour crepes! This is a real healthy innovation, Faith. Would love to start my day with these crepes.
I would be elated to have this all to myself—great dish! BTW, I was obsessed with cottage cheese not too long ago and had it for every other meal, lol.
I love this recipe. I just started weight watchers because I gained a few pounds and this will be a go to for breakfast.
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.
P.S.
Great light in your photos. It really conveys the morning feeling.
Those of beautiful crepes Faith – the single serving is such a great idea!
Sounds like a super morning! They’ve got lovely colour. The grapes look so amazing. I usually get a large bunch every weekend, love them.
I love crepes! The look so delicious, Faith…
Fab creation Faith, up my alley for a nice fancy quick breakfast. I have to try this soon!
Wow, never have I bothered to make fewer than at least 12 crepes-worth of crepe batter… but you make it sound simple and worth it! That crepe looks delicious.
I love this…protein crepe heaven! :)
Beautiful crepe, the jam topping is perfect!
I love the idea of a mid-week, single serve crepe! bookmarking…
I am MAJORLY awful at making crepes but maybe this is just the recipe to break my bad luck streak. Looks amazing!
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!
I adore a single serving recipe! I have never made crepes. Yum yum
I bet that it is blintz-like in taste—that ‘s the first thing that came to mind, looking at your pretty breakfast images. a great healthy way to treat yourself.
What a clever idea! Sometimes I just want something special for myself in the morning, so this would be great!
Interesting. I really have to see if I can find coconut flour in Switzerland…
Cheers,
Rosa