These Crepe Rolls with Cottage Cheese and Fruit are perfect for your special brunch or weekend indulgence. Delicate crepes are filled with cottage cheese filling lightly sweetened with maple syrup, tightly rolled, and baked to golden and crispy perfection. Dust with powdered sugar and top with seasonal berries for an absolute weekend delight.
If you never had rollup crepes, you are in for a treat! This cottage cheese dessert is delicious and filled with protein to keep you fueled.
Whip them up on the weekend, and you'll be the brunch hero, impressing everyone with your crepe-rolling skills (spoiler alert: there's not much to them!). Or spoil your family and make these on a slow Saturday morning. Either way, these sweet crepe rolls will be a hit that is both delicious and nutritious.
And the best part is they come together quickly with only 15 minutes of prep time.
Why you'll love this recipe
Quick to make - The rolled crepes come together quickly with pre-cooked crepes and a simple 2-ingredient cottage cheese filling.
Versatile - Customize the filling with your choice of sweetener and change up the fruit to use whatever is available to you.
Protein-filled dessert - Cottage cheese filled crepes offer a protein boost, making them a satisfying dessert option.
Perfect texture - Delicate crepes wrapped around the creamy cottage cheese filling create a perfect blend of lightness and creaminess in each bite.
💭Fun Fact: Blintzes are a type of thin, crepe-like pancakes that are typically filled with various sweet or savory fillings. They are enjoyed in many cultures and are especially popular in Jewish cuisine, where they are often served on holidays and special occasions.
Learn how to make crepe rolls with cottage cheese and fruit with 5 simple ingredients. The entire recipe comes together in 30 minutes if you have the crepes down.
Here's what you'll need for the sweet cottage cheese filling for crepes:
- Crepes: These thin, delicate, and versatile French-style pancakes serve as a wrap for this cottage cheese dessert. Make these simple blender gluten-free crepes or use your favorite store-bought crepes. You can also use 4-ingredient dairy-free crepes recipe.
- Cottage cheese: You can use low-fat cottage cheese for a less runny filling. It has a mild, slightly tangy flavor and creamy, curd-like texture. However, whole milk cottage cheese will yield richer results.
- Maple syrup: Adds subtle sweetness and is rich in vitamins and minerals.
- Butter: Feel free to use salted or unsalted to add richness and buttery flavor throughout the baked cottage cheese dessert.
- Fresh berries: Use any combination of strawberries, raspberries, blackberries, or blueberries as a topping for the crepe rolls.
- Powdered sugar: Also known as confectioner's sugar or icing sugar. Though completely optional, this is used as a light dusting and gives a contrasting visual.
See the recipe card for these sweet crepe rolls to see the exact quantities.
Substitutions and Variations
- Cottage cheese - If you don't have cottage cheese or prefer a different type of cheese, you can use ricotta cheese or a dry curd cottage cheese like Farmer's cottage cheese.
- Creamed cottage cheese - You can also cream cottage cheese for a curd-less and smoother texture. Blend it in a food processer or an immersion blender until it's smooth and creamy.
- Maple syrup - Swap maple syrup with honey or date syrup but add to taste as both are very sweet and may require less. You can also use granulated sweeteners like sucanat, rapadura, or coconut sugar. See my post on natural sweeteners for more information about those options.
- Savory fillings - Want something completely different? If using my unsweetened gluten-free crepes, you can omit the maple syrup and add sauteed spinach or creamed mushrooms to the cottage cheese for a savory flavor.
Make it Nutrient Dense
Staying true to the heart of what Prepare and Nourish is all about, there are ways to ensure you get the maximum nutrition in this baked cottage cheese dessert.
Use quality ingredients. That includes homemade crepes, pastured butter, and grass-fed cottage cheese. Maple syrup and honey are both excellent sweeteners in this recipe, but you can also use coconut sugar or sucanat.
Seasonal fruit. Berries picked at their peak will have the most nutrients. If you are making this during the off-season, consider swapping the berries with seasonal fruits like pomegranate anvils and pears during the winter months or sliced bananas during the spring.
Add extra protein. Cottage cheese is already a good source of protein, but you can add a scoop or two of collagen peptides to the mixture.
The complete printable recipe is below in the recipe card for your convenience.
The recipe for crepe rolls with cottage cheese and fruit is simple: mix, spread, roll, and bake. You'll be able to dig into these rollup crepes in no time!
Step 1. Mix
In a small bowl, combine cottage cheese with maple syrup.
Step 2. Spread
Spread the cottage cheese mixture on the crepe, leaving about 1-2 inches of margin on the top.
💭Pro tip: Depending on your cottage cheese, your sweet cottage cheese mixture may be runny. That is okay because it will be contained inside the crepe.
Step 3. Roll
Fold over the side without the margin and roll it tightly to create a cylinder shape.
Step 4. Bake
Transfer the rolled crepe onto a baking dish. Repeat with the rest of the crepes. Top with chunks of butter and bake.
💭Pro tip: When baked, dust the crepe rolls with powdered sugar and top with fresh berries.
Spread wisely - Leave space from the top when spreading the cottage cheese mixture. This will prevent the filling from spilling out when rolling.
Baking time - Keep an eye on the crepes while baking to prevent them from becoming too crispy or overcooked. The goal is to warm them and slightly crisp the edges.
Distribute the butter evenly - When topping the crepes with butter, distribute them evenly, making sure to get the bottom layer too.
Let them rest first - Before serving, let them sit for a few minutes for the cottage cheese to firm up and the crepes to cool slightly. Then dust and top with berries.
💭Meal Prep Suggestion: Next time you make crepes, double the batch and freeze a portion to make this quick cottage cheese dessert for a last minute brunch.
Tools for this Recipe
Below are some affiliate links that may be helpful to you as you make these crepes with cottage cheese. You can find some of these items cheaper at your local store, but having a link helps you know what you're looking for.
- Tools: cutting board, small bowl, oval baking dish, powdered sugar duster
- Ingredients: maple syrup, raw honey
These sweet crepe rolls don't need much more than fresh berries and maybe a drizzle of real maple syrup. But if you're serving them with other foods, you have a wide selection of what to choose from.
You can also make and serve them on special occasions, much like this cranberry crepe cake.
Crepe Rolls pairing suggestions:
Storage and Reheating Instructions
How long do crepe rolls last in the refrigerator?
To store: Cottage cheese-filled crepes will last in the refrigerator for up to 4 days if stored in an airtight container.
Storage containers: These glass snap containers are perfect for leftovers.
To freeze: Though I don't recommend it, you can freeze cottage cheese filled crepes. Wrap each crepe roll individually in plastic wrap and place in freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator.
To reheat: Warm crepes in an oven-safe dish and cover with parchment paper, then aluminum foil to prevent them from drying out. Reheat in an un-preheated oven set to 350°F (175°C) until warmed through.
Whole milk cottage cheese tends to have more moisture than low fat cottage cheese. But if your filling is too thin, you can try draining the excess liquid or using a granulated sweetener like coconut sugar or maple sugar. Lastly, you can add collagen peptides to add thickness and body to the mixture.
Both folding and rolling are common techniques used to shape crepes, the choice is dependent on the specific recipe and personal preference.
Technically you can freeze cottage cheese, but it may become watery, and the curds may separate when thawed. However, in a recipe like crepe rolls, the texture change won't be as noticeable. But still, for best quality, it's best to freeze crepes separately and then roll the cottage cheese filling when ready to serve.
Looking for more related recipes? Here are some ideas:
Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Crepe Rolls with Cottage Cheese and Fruit
- 12 cooked crepes
- 1 ½ cup cottage cheese low fat or whole milk cottage chees will work
- ¼ cup maple syrup plus more for drizzling
- 2 tablespoons unsalted butter
- 1 cup fresh berries (strawberries, blueberries, raspberries, or blackberries)
- Mix: Preheat oven to 375℉. In a small bowl, combine cottage cheese with maple syrup.
- Spread: Lay the crepe on a flat surface. Spread 1-2 tablespoons, depending on the size of your crepe, of the cottage cheese mixture evenly on the crepe, leaving about 1-2 inches from the top.
- Roll: Carefully, fold over the side with most cottage cheese and roll it tightly to create a cylinder shape.
- Bake: Transfer the rolled crepe onto an oval or rectangular baking dish. Repeat with the remaining crepes. Top the crepes with slices of butter and bake for 15 minutes until warmed and crispy.
- Top: Dust with powdered sugar and top with fresh berries. Enjoy as is or drizzle maple syrup.
- Low fat cottage cheese will have less moisture than whole milk cottage cheese.
- Spread wisely - When spreading the cottage cheese mixture, leaving space from the top will prevent the filling from spilling out when rolling.
- Baking time - Keep an eye on the crepes while baking to prevent them from becoming too crispy or overcooked. The goal is to warm them and slightly crisp the edges.
- Distribute the butter evenly - When topping the crepes with butter, distribute them evenly, covering the bottom layer too.
- Let them rest first - Before serving, let them sit for a few minutes for the cottage cheese to firm up and the crepes to cool slightly. Then dust and top with berries.