Step 1: Blend the Batter
Add the eggs, cottage cheese, melted butter, psyllium husk (if using), baking powder, salt, and vanilla (if using) to a blender. Blend for 1–2 minutes until completely smooth.
Step 2: Rest the Batter
Let the batter rest for 5–10 minutes. This helps the psyllium absorb moisture and gives the batter a better consistency.
Step 3: Heat the Pan
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with butter or oil.
Step 4: Cook the Crepes
Pour about 1/4 cup of batter into the center of the pan and immediately swirl the pan to spread it into a thin circle.
Cook for 1–2 minutes, until the edges begin to lift and the bottom is lightly golden.
Step 5: Flip
Carefully flip the crepe with a thin spatula and cook the other side for another 30–60 seconds.
Step 6: Repeat
Transfer the cooked crepe to a plate and repeat with the remaining batter, greasing the pan as needed.
Step 7: Fill and Serve
Roll or fold the crepes and serve warm with your favorite fillings.
Filling Ideas
Sweet
- Fresh strawberries, blueberries, or bananas
- Greek yogurt
- Sugar-free jam
- Peanut or almond butter
- A drizzle of honey or maple syrup
- Dark chocolate and sliced fruit
Savory
- Scrambled eggs
- Smoked salmon and cream cheese
- Spinach and feta
- Grilled chicken
- Ham and cheese
- Sautéed mushrooms
Tips
- Use a good non-stick pan for the easiest flipping.
- Keep cooked crepes covered with a clean towel to stay soft.
- The batter can be refrigerated for up to 24 hours before cooking.
- Leftover crepes can be refrigerated for up to 3 days or frozen for up to 2 months.
These soft, flexible flourless crepes are delicious with both sweet and savory fillings, making them a versatile meal any time of day. Enjoy! 🥞✨
