Blueberry Crepes

Blueberry Crepes image




  • 1 1/2 cups Hood Lowfat No Salt Added Cottage Cheese
  • Stevia, sucralose, or sweetener of your choice
  • 1 tsp. lemon juice
  • 1/2 tsp. ground cinnamon (optional)
  • 2 cups fresh blueberries, plus more for garnish, if desired


To make crepes, whisk together the Calorie Countdown, flour, and egg until smooth.

Spray a 6-inch skillet with nonstick cooking spray. Heat the skillet over medium heat, then remove from heat.

Add 3 tablespoons of the batter to the skillet, tilting the pan to spread the batter evenly.

Return the skillet to the heat and brown one side of crepe, cooking for about 45 seconds to 60 seconds. Invert pan over a paper towel; remove crepe.

Repeat to make 8 crepes. Cover crepes to keep warm. Set aside.

To make filling, place the cottage cheese, lemon juice, and cinnamon, if using, in a blender of food processor. Blend until smooth, about 45 to 60 seconds. Reserve 1/2 cup of the cottage cheese mixture. Place the remaining cottage cheese mixture in a medium mixing bowl. Gently fold in 2 cups of the blueberries.

Place 1/4 cup of the cottage cheese/blueberry mixture in the center of each crepe and roll crepe around the filling. To serve, place two crepes on a plate and top with 1 tablespoon of the reserved cottage cheese mixture. Top with extra blueberries, if desired.

Preparation Tip: Crepes and filling can be made 24 to 48 hours ahead of time and refrigerated until needed. Place 2 layers of waxed paper between extra crepes and freeze. Let crepes thaw at room temperature for one hour before eating. Store filling in sealed container in refrigerator.

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