This Cottage Cheese Crepe with Chocolate Cherry Cream is a light, elegant breakfast that tastes like dessert. Tender rice-flour crepes are filled with a silky yogurt-cocoa cream and juicy cherries, then finished with a drizzle of caramel topping and crunchy nuts. It is high in protein, naturally satisfying and beautiful enough for a weekend brunch.
Ingredients
- For 2 servings: 180 g (6 oz) cottage cheese (2%)
- 60 g (1/2 cup) rice flour
- 2 eggs
- 1/2 tsp baking powder
- Vanilla, sweetener to taste (2-4 g)
- 3 g butter or coconut oil
- For the filling: 140 g (1/2 cup) thick natural yogurt (2-3%)
- 15 g (2 tbsp) cocoa
- Sweetener
- 120 g (1 cup) cherries (frozen works; other berries fine)
- 20 g low-calorie sugar-free topping (e.g. caramel)
Instructions
- Mix all crepe ingredients until smooth.
- Spoon onto a hot non-stick skillet (lightly greased); cook two crepes one after another on low, first side covered.
- Spread half of a slightly cooled crepe with the yogurt-cocoa-sweetener sauce; add the cherries.
- Fold over, drizzle with topping and sprinkle with nuts.
Tips
- Keep the heat low and be patient: rice-flour crepes set gently and tear less when fully set before flipping. For another cottage cheese classic, try the Perfect Cottage Cheese Pancakes (Syrniki).
- Let the crepes cool slightly before spreading so the yogurt cream stays thick and glossy. The Chocolate-Glazed Cottage Cheese Bars are another chocolate-and-cottage-cheese treat.
- For more crepe and breakfast inspiration, browse Allrecipes and Serious Eats.
Nutrition: per serving: 387 kcal, protein 31 g, fat 11.5 g, carbs 42.5 g