Cottage Cheese Crepes

I first found these at Perkins Family Restaurants back in the day.

I refuse to tell you WHAT DAY because that would be like Milliken offering insider trading info because there are only so many things a girl wants the entire world to know. Before I know it someone would use that info to blackmail me and reveal the secrets to my ever-younger looking skin.

(I have been accused of being delusional more than once, fyi)

Having said that, let me just say I've never forgotten those crepes and it took years before I had the brains to find a crepe recipe that rivaled the ones I had there.

And it's not at all difficult and can be filled with any delicious pie filling or meal you'd like and it tastes like haute cuisine. I do not know what haute cuisine is, but if I did, these crepes would fit the bill.

I promise.

(Lest you haven't figured it out, I'm somewhat loose with promises. Oops.)

The following crepe batter recipe is straight from the Betty Crocker New Cookbook Copyright 1996.

This cookbook has so many good recipes in it that I've made sure each of my six kids got a copy as they went off to college or their first job. Seriously great cookbook! Mine was the "cheaper" edition in a spiral bound soft-copy, but it's still hale and hearty today, 14 years later!


Crepe batter:

• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups milk
• 2 tablespoons stick margarine or butter, melted
• 1/2 teaspoon vanilla
• 2 large eggs
• 
  
• Directions:
• 
  
• 1. Mix flour, sugar, baking powder and salt in medium bowl.
  
  
  Stir in remaining ingredients.
  
  
  Beat with hand beater until smooth.
  
  
  2. Lightly butter 6- to 8-inch skillet. (I often use my larger skillet and make meal-sized crepes. My grown-up kids love 'em, but for parties I go with smaller ones.)
  
  
  Heat over medium heat until bubbly.
  
  
  3. For each crepe, pour scant 1/4 cup batter into skillet.
  
  
  Immediately rotate skillet until thin film covers bottom.
  
  
  Cook until light brown. (This does not take long... do not read the paper. Really.)
  
  
  Run wide spatula around edge to loosen; turn and cook other side until light brown.
  
  
  4. Stack crepes, placing waxed paper between each; keep covered.
  
  
  
  
  
  
  
  If desired, spread applesauce, sweetened strawberries, currant jelly or raspberry jam thinly over each warm crepe; roll up. (Be sure to fill crepes so the more attractive side is on the outside.)
  
  
  Sprinkle with powdered sugar if desired.
  
  
  Now here's the cheese part and you can adjust this any way you like. 
  
  
  1 cup good quality cottage cheese drained and patted dry
  2 oz. +/- cream cheese, warmed slightly for mixing
  1/4 cup sugar
  1/2 teaspoon cinnamon
  
  
  Warm together (after you've warmed the cream cheese once on it's own), then mix and pile onto 2 or 3 crepes, about 1/2 cup per crepe. Plop into middle, then gently fold crepe up around it. Flip and serve with whipped cream and additional cheese mix or fruit topping. 
  
  
  Amazingly delicious! And the cottage cheese makes me think it's almost good for me!