photo: Cottage Cheese Crepes

Cottage Cheese Crepes

Delicate easy crepes with cottage cheese and greenery are ideal for late breakfast on the day off or can be served as a light dinner if served with vegetable salad. Such Russian crepes are convenient to take with you to work or to a picnic. The batter recipe for crepes is universal, so it can be used for both sweet and salty fillings. For cottage cheese filling, I used dill, parsley and green onions. In addition, cilantro, basil, spinach or wild leek can be added to cottage cheese. Sour cream, if desired, can be replaced with natural yogurt. Crepes according to this recipe are very tender and thin. Juicy and fragrant filling perfectly complements crepes, making them incredibly tasty. Ready breakfast crepes can be frozen and stored in the freezer. Before serving, the crepes must be heated in a microwave oven or fried in a frying pan with butter. Try also a recipe for crepes with cheese and mushrooms.
60 min


  • Whole wheat flour
    240 g
  • Milk
    375 ml
  • Water
    375 ml
  • Egg
    3 pcs
  • Sugar
    25 g
  • Vegetable oil
    50 ml
  • Cottage cheese
    400 g
  • Sour cream
    50 g
  • Dill
    15 g
  • Parsley
    15 g
  • Green onion
    15 g
  • Salt
    10 g

The Best Crepe Recipe


  • 1. In a deep bowl, combine 250 ml of warm milk and 3 chicken eggs, stir the mixture with a wire whisk until homogeneous consistency.
  • 2. Let’s add half of sifted wheat flour to the received mixture and mix it.
  • 3. Add salt and sugar to crepes batter.
  • 4. Add the remaining sifted wheat flour into the batter. Stir the batter again with a wire whisk, achieving a homogeneous consistency.
  • 5. Stir the batter constantly and add the remaining milk and warm water into it.
  • 6. Thus, the batter will be uniform, without lumps.
  • 7. So that cottage cheese and greenery crepes become more elastic, let's pour vegetable oil into the batter. I used olive oil, sunflower or corn oil is also suitable. Stir the batter again with a wire whisk. Let's leave it for 15 minutes in a warm place so that it will rest.
  • 8. Pre-heat the frying pan for crepes, grease with a small amount of vegetable oil using a silicone cooking brush. Pour a small amount of crepes batter onto the frying pan. Turning the frying pan in circular movements, distribute the batter in a thin layer along the entire perimeter of the frying pan.
  • 9. Fry crepes on a medium heat for 1-2 minutes on each side until a golden tint.
  • 10. Let’s make cottage cheese crepes filling. Grate the medium-fat cottage cheese through the sieve so that the filling becomes more tender and homogeneous.
  • 11. Finely chop dill and parsley, cut spring onion feathers into thin rings. Add crushed greenery to the filling together with sour cream. Mix the filling for crepes until homogeneous consistency. If desired, the filling can be salted to taste. The filling for cottage cheese crepes with greenery is ready.
  • 12. Now all that remains is to form crepes. On one edge of the crepe let’s put 1-2 tablespoons of filling. Roll the crepe into a square.
  • 13. From the indicated number of ingredients, I got 16 crepes with a diameter of 20 cm.
  • 14. Bon Appetite!