Cottage Cheese Protein Crepes

• 50 g dry Rolled oats (⅔ cup dry)
• 100 g (2 large eggs) Eggs
• 25 g Vanilla whey protein powder (0.9 oz (about ¾ scoop))
• 100 g Nonfat milk (⅓ cup)
• 150 g 2% cottage cheese (5.3 oz)
• 3 g Vanilla extract (¾ tsp)
• 0.3 g Salt (a pinch)
• 3 g Vegetable oil (⅔ tsp)
• 80 g raw Strawberries (2.8 oz raw)

You'll need: Blender, Large non-stick frying pan, Thin spatula, Paper towel, Cutting board and knife.

Method

1. Blend the crepe batter

   Put the oats, eggs, whey, milk, vanilla, salt and half the cottage cheese in the blender. Blend for 45–60 seconds, until completely smooth and thin like heavy cream. Let the batter rest for 5 minutes so the oats soften.

   Don't skip the rest. A rested batter makes thinner crepes that don't tear.

2. Cook the crepes

   Heat the pan over medium heat and wipe it with the oil on a folded paper towel. Pour in about a quarter of the batter and swirl to spread it thinly. Cook for 1–2 minutes, until the edges lift and the top looks set, then flip and cook for 30–60 seconds more, with no wet egg left. Make 4 crepes, wiping the pan with oil between them.

   If the first crepe tears, wait 30 seconds longer before flipping. Egg sets from the edge in.

3. Fill and fold

   Slice the strawberries. Spoon the rest of the cottage cheese down the middle of each crepe, add the strawberries and fold it over.

   Fill the crepes while still warm. The cottage cheese warms through and tastes like cheese Danish filling.

Swaps

• Strawberries → BlueberriesA little sweeter. No cutting needed.
• Rolled oats → Oat flour, same weightGives a smoother batter, so the crepes are even thinner.