Weekday mornings can be hectic around our house, but we make sure we send the kids to school with full tummies. Having a few standard ingredients on hand, including Hiland Dairy Milk, eggs, and flour, makes breakfast a breeze. My kids and I love making these cottage cheese-filled crepes for a protein boost before we start our day. They are light, fluffy and scrumptious. Add your favorite fruit, a drizzle of maple syrup or a shake of powdered sugar to sweeten up each bite.
Combine all of the crepe ingredients in a blender and pulse for about 10 seconds.
Place the crepe batter in the refrigerator for 1 hour to allow the bubbles to settle. This makes the crepes less likely to tear during cooking.
Heat a small non-stick pan.
Pour enough batter into the center and swirl around to evenly cover the pan. Cook for 30 seconds, then flip. Cook for another 10 seconds, then remove from pan.
Lay the crepes out flat so they can cool. Continue until all batter is gone.
In a medium bowl, mash the cream cheese and cottage cheese together. Mix in the powdered sugar.
Spread the cottage cheese mixture over the crepe. Top with your favorite fruit or syrup, sprinkle with powdered sugar, roll up, and enjoy.
After the crepes have cooled you can store them in a sealable plastic bag in the refrigerator (or in the freezer for up to two months) for a quick weekday breakfast.
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