Egg Crepes with Cottage Cheese and Fruit

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 335.7
  • Total Fat: 7.6 g
  • Cholesterol: 222.3 mg
  • Sodium: 534.6 mg
  • Total Carbs: 42.2 g
  • Dietary Fiber: 2.9 g
  • Protein: 23.1 g

View full nutritional breakdown of Egg Crepes with Cottage Cheese and Fruit calories by ingredient
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Crepes stuffed with cottage cheese and smothered in fruit. Crepes stuffed with cottage cheese and smothered in fruit.
Number of Servings: 4


    Crepe ingredients:
    4 large eggs, fresh
    2 tbsp. rice flour
    1/4 cup 1% milk
    Nutmeg (to taste)
    2 cups cottage cheese

    Fruit topping:
    1/2 cup blackberries, fresh, frozen unsweetened
    1/2 cup raspberries, fresh, frozen unsweetened
    1/2 cup blueberries, fresh, frozen unsweetened
    1 tbsp orange marmalade
    2 tbsp cornstarch (make a slurry with water)
    1/4 cup water
    Splenda to taste


In a small saucepan add water, berries and cook until berries begin to breakdown. Add the Splenda and orange marmalade just prior to the mixture coming to a boil. In a small cup or bowl add a little water to the cornstarch and mix until blended, then add to the berry mixture and stir until the sauce thickens up, if to thick add a little water the mixture should be like gravy not pudding.

To make the crepes mix the eggs, rice flour, milk and nutmeg to taste. Whip together until you have a smooth batter (it will be really thin not like pancake batter). Heat a non-stick skillet (use a 10"-12") or crepe pan spray with an olive oil or no calorie spray lightly. Pour a 1/4 of the batter in the bottom of the pan and move around so you have a even coating in circular motion and then let the crepe setup, it will become loose when it is ready to be turned. Turn out on a clean cutting board and fill with 1/2 cup cottage cheese, fold and roll up like a burrito and set aside, continue doing this for all four crepes.

Pour the fruit sauce over the crepes. This makes 4 servings. They are very filling.

Number of Servings: 4

Recipe submitted by SparkPeople user FDGREANDO.

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