Light, golden crêpes made with cottage cheese and eggs — no refined flour needed. Naturally high in protein and low in carbs, they keep blood sugar steady while satisfying a sweet-breakfast craving. Ready in under 20 minutes and kid-friendly.
Add the eggs, cottage cheese, oat flour, vanilla extract, and salt to a blender or tall container. Blend for 30–60 seconds until completely smooth. Let the batter rest for 2 minutes.
Heat a non-stick skillet or crêpe pan over medium heat. Add a small amount of coconut oil or butter and swirl to coat the pan.
Pour roughly 3–4 tablespoons (about 60 ml) of batter into the pan and immediately tilt in a circular motion to spread into a thin round. Cook for 1–2 minutes until the edges look dry and the surface is set.
Carefully flip the crêpe and cook for another 30–60 seconds until lightly golden. Transfer to a plate and repeat with the remaining batter to make approximately 6 crêpes.
Serve topped with fresh mixed berries. Refrigerate leftover crêpes between sheets of parchment paper for up to 3 days.
These protein crêpes have a much lower glycemic impact than traditional crêpes made with white flour. The combination of eggs, cottage cheese, and a small amount of oat flour provides protein and fat that slow glucose absorption. Always use your usual dosing method agreed with your care team to dose for the carbs. If you add the optional berry topping (~50g), count the extra carbs. Log the meal in your food journal to track your personal glycemic response and fine-tune your dosing over time.
