Herbed Cottage Cheese Egg Crepes
Tender egg crepes wrap around creamy cottage cheese, herbs, and roasted peppers for a bright, protein-rich breakfast.
Prep: 10 · Cook: 18 · Total: 28 · Serves: 4 · Difficulty: Easy · Rating: 4.9/5 (118 reviews)
INSPIRED BY
An original breakfast built from thin egg crepes and a creamy herb-filled cottage cheese center.
Story
Casey likes a breakfast that feels special but uses the same skillet as scrambled eggs. These crepes are tender, savory, and easy to fill with the odds and ends left in the produce drawer. A little lemon keeps the cottage cheese bright, while herbs make the whole plate feel fresh.
By Casey
Ingredients
- 6 large eggs
- 2 tablespoons milk
- 1/4 teaspoon kosher salt
- 1 tablespoon olive oil, divided
- 1 cup cottage cheese
- 1/4 cup grated Parmesan
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley
- 1/2 cup chopped roasted red peppers
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- Baby arugula, for serving
Instructions
- Whisk the eggs, milk, and salt until smooth and lightly frothy.
- Blend the cottage cheese, Parmesan, chives, parsley, roasted peppers, black pepper, and lemon juice until mostly smooth.
- Heat a 10-inch nonstick skillet over medium heat and brush with a little oil.
- Pour in 1/4 of the egg mixture, swirl into a thin round, and cook for 60 to 90 seconds until set; repeat for four crepes.
- Spread the cottage cheese filling over each crepe, leaving a narrow border, then fold each one into quarters.
- Warm the folded crepes in the skillet for 1 minute, then serve with baby arugula and extra herbs.
Chef Tips
- Use a nonstick skillet for easy egg crepes.
- Blend the filling just until creamy so small herb flecks remain.
- Keep the pan at medium heat to prevent browned, brittle edges.
- Add sliced avocado or leftover roasted vegetables for a fuller plate.
Cook's Notes
- Whisk eggs until smooth.
- Keep the skillet at medium heat.
- Fold crepes while warm.