Blueberry and Cheese Crepes

Blueberry and Cheese Crepes
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Calories 325 cals
Total Fat 14 g
Cholesterol 95 mg
Dietary Fiber 1 g
Sodium 226 mg
Protein 13 g
Total Carbohydrate 37 g

Prep Time: 20 Minutes

Time to Table: 1 Hour

Serves: 6 (2 per serving)


  • 3/4 cup milk
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • 1 cup all purpose flour
  • 1 1/2 cups Daisy Cottage Cheese
  • 6 tablespoons Daisy Sour Cream
  • 1 1/2 teaspoons honey
  • 3/4 teaspoon grated orange zest
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon canola oil
  • 1 1/2 cups fresh blueberries
  • 6 teaspoons powdered sugar


Combine the milk, eggs, butter and sugar in a blender; pulse to combine. Add the flour and blend until smooth. Cover the batter and refrigerate for 30 to 60 minutes to allow the batter to rest. Meanwhile, combine the cottage cheese, sour cream, honey, orange zest and vanilla extract in a blender and process until smooth. Lightly brush a small nonstick 6-inch skillet with the oil. Heat the skillet over medium-high heat until hot. Pour a scant 2 tablespoons of batter into the hot pan. Gently turn the pan to spread the batter in a thin layer over the bottom of the pan. Cook for 40 to 60 seconds or until the underside is brown; turn and cook for 15 to 30 seconds or until dry. Stack the cooked crepes on a plate. Repeat with the remaining batter. Spoon 2 tablespoons of the cheese mixture and 2 tablespoons of blueberries into each crepe. Roll the crepe up and sprinkle with powdered sugar before serving.


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