These Creamy High-Protein Crepes are inspired by one of my Grandpa’s most famous recipes. Growing up, he was always making crepes for our family, filling them with everything from Nutella and fresh fruit to homemade jam. But our family’s favorite was always this cozy variation—soft, delicate crepes stuffed with a creamy mixture of ricotta, cottage cheese, and sweet peaches, then baked in rich cream until warm.
Creamy High Protein Peach Crepes
Equipment
- 1 8×8 baking dish
- 1 frying pan
Ingredients
Crepes
- 2 cups 2% milk, 3.25% milk can also be used
- 4 large eggs
- 1½ cups all purpose flour
- 2 tsp granulated sugar
- 1 tsp vanilla
- 3 tbsp butter, salted
Filling
- 2¼ cups ricotta
- 1½ cups dry curd cottage cheese
- 1 cup powdered sugar, also known as confenctioners's sugar
- 1 cup heavy cream, 33%
- 3 tbsp butter
- 1½ cups peaches, peeled, chopped into bite size pieces
- 1 tsp cinnamon
- lemon zest, to garnish
Instructions
- Prepare the crepes: begin by melting your butter, and setting it aside for 2 minutes to slightly cool down.
- In a blender or food processor, combine the milk, eggs, flour, sugar and vanilla. Blend until smooth. Add the slightly cooled melted butter and blend again until fully incorporated and the batter is silky smooth.Sammy's tip: let the batter rest for at least 30 minutes or you can also make it ahead and refrigerate the batter overnight. This helps with making crepes that will be more flexible.
- Heat a non-stick frying pan over medium heat. Lightly coat the pan with non-stick spray before making the first crepe. Additional spray is usually not necessary, but if you need it, use it.
- Pour ¼ cup of batter into the center of the pan and immediately swirl the pan in a circular motion to spread the batter into a thin, even circle.
- Cook for approximately 1 minute, or until the edges begin to lift and the bottom is lightly golden. Carefully flip and cook for an additional minute on the other side. Remove the crepe from the pan and stack on a plate. Repeat with the remaining batter.Sammy's tip: if preparing the crepes a day in advance, place a sheet of parchment paper between each crepe before refrigerating to prevent sticking.
- Prepare the cheese and peach filling: peel and pit the peaches, then cut them into bite-sized pieces. Sprinkle with cinnamon and toss until evenly coated. Set aside.
- In a blender, combine the ricotta cheese, cottage cheese, and powdered sugar. Blend until smooth and creamy.
- Transfer the cheese mixture to a bowl with the peaches and gently stir until well combined.
- Assemble and bake: preheat the oven to 375°F (190°C).
- Melt the butter and pour it into the bottom of an 8×8 baking dish, coating the base evenly.
- Place a crepe on a flat surface and spoon approximately ¼ cup of filling into the center. Fold the bottom edge over the filling, tuck in the sides, and roll tightly to enclose the filling completely.
- Arrange the filled crepes seam-side down in the prepared baking dish. Continue until all crepes have been filled and arranged in the pan.
- Pour the heavy cream evenly over the crepes.
- Cover with aluminum foil and bake for 40 minutes, or until the crepes are heated through and most of the cream has been absorbed. A small amount of visible cream is perfectly normal and will continue to absorb as the dish cools.
- Sprinkle with additional cinnamon and lemon zest and serve warm.
Nutrition
Calories: 319kcal | Carbohydrates: 25g | Protein: 12g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 184mg | Potassium: 183mg | Fiber: 1g | Sugar: 13g | Vitamin A: 765IU | Vitamin C: 1mg | Calcium: 166mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
Can I use a different type of fruit?
Yes! Use what you like: strawberries, blueberries, or apples work really well.
This is definitely going into our regular rotation!