Rating: 4.26 stars
45 Ratings
  • 5 star values: 20
  • 4 star values: 19
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

These are an old favorite of mine. I use small-curd, low-fat cottage cheese. They come out thin and delicate, somewhere between a classic pancake and a crepe. A nice addition to a reduced-carb diet.

Recipe Summary test

prep:
10 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 20 mins
Servings:
3
Yield:
3 servings
Advertisement

Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Strain cottage cheese in a sieve fitted over a bowl, pressing down occasionally, until cottage cheese has dried out, about 1 hour.

    Advertisement
  • Beat eggs in a medium bowl; add cottage cheese, flour, melted butter, and salt. Mix until just blended.

  • Heat butter in a frying pan over medium-high heat; drop large spoonfuls of batter into the melted butter. Sprinkle blueberries into batter. Cook until lightly browned, 2 to 3 minutes per side.

Nutrition Facts

273 calories; protein 16.9g; carbohydrates 12.1g; fat 17.5g; cholesterol 221.2mg; sodium 632mg. Full Nutrition
Advertisement