Crepes with Cottage Cheese Filling
Cream and eggs provide protein and make the crepes flexible, while psyllium helps the batter hold together without regular flour. Cottage cheese and cream create a tender filling, and a final short sear gives the rolls a golden crust and satisfying texture.
Beat the 10% cream (180 g), eggs (300 g), psyllium (10 g), almond flour (30 g), vanilla (1 g), stevia (1 g), and salt (1 g) with a mixer. Let the batter rest for 10 minutes so the psyllium can absorb some moisture.
Heat a skillet and grease it with butter (10 g). Pour in the batter in portions and fry thin crepes until golden on both sides.
For the filling, blend 9% cottage cheese (300 g) with 35% cream (20 g), vanilla (1 g), and stevia (2 g) until smooth. Spread it over the crepes and roll them.
Fry the filled crepes in olive oil (20 g) on both sides until lightly golden.
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