Easy Tomato-Basil Cottage Cheese Crepes are a perfect, healthier breakfast. No one will guess that these savory crepes are packed with protein!
Immediately after I posted these on Instagram and said “you’ll never guess what’s in them”, a friend replied “if it’s cottage cheese, I’m out.” *sigh*
Even the most passionate cottage cheese hater can get on board with these. The small curd is pureed into a smooth batter, alongside oats and egg whites. If you don’t tell your significant other/kids/hater about the sneaky health-factor, they’ll gladly gobble them down too!
One serving of these crepes has only 235 calories, and packs 30 grams of protein. I’m not sure of the stats on the crepes I ate in Paris… but I’m willing to bet they aren’t quiiiiite as good. Rather than a boat-load of white flour and milk, these are made with oatmeal (my favorite Farmer Direct oats) and egg whites.
There’s nothing wrong with enjoying the “real deal,” but these crepes are a healthy breakfast you could actually eat every day. It’s also a fabulous savoury dinner.
(Side note: spelling savoury with a “u” makes me feel classy.)
I don’t need to tell you want a perfect combo tomato and basil is. Those two simple flavors can make anything taste fancy. In reality, these tomato-basil crepes are easier than making an omelette.
They’re also great cold, making them a great meal prep item. The balance of protein and carbs also makes them a perfect post-workout option. We all know how important that protein is, right? 😉
Easy Tomato-Basil Cottage Cheese Crepes
Prep Time: 5 mins
Cook Time: 7-8 mins
Keywords: blender saute brunch breakfast gluten-free nut-free soy-free vegetarian sugar-free basil cottage cheese egg whites tomato
Ingredients (1 serving)
For the Crepes:
- ½ Cup (110g) low-fat cottage cheese
- ¼ Cup (20g) oats
- 90g egg whites (~2 egg whites)
For the Tomatoes:
- 10-15 cherry tomatoes, halved
- 2 T onion, diced
- 2 large basil leaves
Pour cottage cheese, egg whites, and oats into a blender. Blend until a smooth consistency is reached.
Warm a greased pan over medium heat. Pour half the patter into the pan and cook until golden brown on both sides. Repeat with remaining batter.
Meanwhile, sauté tomatoes and onions. Add basil just before removing from heat.
Stuff crepes with tomato basil mixture, top with balsamic, and serve.
This recipe is easily doubled, tripled… quadrupled…
Don’t worry… I didn’t forget WIAW!
You already saw what I ate for breakfast (above). What you didn’t see is that I made it twice. The pretty pics are actually lunch. Breakfast… well, let’s just say this recipe doesn’t work as well without the oat flour. I was so pissed that rather than take a pic, I threw the plate across the room. Kidding! But I did curse a little before hangrily eating it anyway. #failboat
For dinner crepes were not an option. I sautéed spinach and shrimp, then topped it with cherry salsa (recipe coming Monday!). There was also some avocado on the plate, though it’s totally covered.
Plus an unpictured piece of dark chocolate and glass of champagne. It was going to bad… what choice did I have? 😉
I’m thinking next up is a sweet version of this…
Have you ever had a savory crepe?
Cottage cheese: yay or nay?