A protein-packed, healthy breakfast casserole that can be prepared the night before, this Cottage Cheese Stuffed Crepes Breakfast Casserole will absolutely become a family favorite!
Warm crepes, spread with jam and rolled tightly, are a breakfast staple at my house. Growing up, my mom used to make them often and my sister and I would quickly gobble them up. Every now and then though, typically when guests were coming over, she would transform the seemingly boring crepes (yes, we were spoiled) and make this delicious cottage cheese-stuffed version.
I often wondered why she didn’t make them more. Why did she just save them for company and deny us, her own children, of this yummy goodness? When I asked her about this years later, she simply replied that we never left her enough crepes to make the baked casserole with!
Now with four little ones of my own, I occasionally bake a double batch of the crepes to make this healthy breakfast casserole. These crepes are quite filling! The eggs and cottage cheese provide protein, the chia seeds and whole wheat make them fiber-full, and by using light sour cream and cottage cheese, they end up relatively low in fat.
Cottage Cheese Stuffed Crepes Breakfast Casserole
Moreover, you can prepare this breakfast the night before: Just pop it in the oven in the morning for a warm, hearty, and nutritious meal for the family. Add a bit of fresh fruit and they’ll be good to go!
Making crepes may seem daunting if you haven’t tried it before. The trick is to make sure the batter is the right consistency. It needs to be much thinner than pancake mix. Also, ensure that your skillet is quite hot before pouring the batter onto it. I like to tilt the pan so that the batter starts to coat the surface as soon as I pour. Then I rotate the pan to spread the batter completely around. It may take a few practice tries, but it will become second nature in no time!
Once the crepes are finished (this recipe makes approximately 12 crepes), prepare the cottage cheese filling. Spread two large spoonfuls of the filling onto a crepe, and then roll the crepe closed.
Arrange the crepes into a 9″x13″ glass baking dish and cover with any leftover filling. Bake right away or chill covered in the fridge overnight.
Bake and enjoy!
- 3 eggs
- 2 1/4 cups milk
- 1 1/2 cups all-purpose flour
- 1/2 cup whole-wheat flour
- 1 tsp salt
- 1 tbsp oil or cooking spray
- 2 cups light cottage cheese
- 1 cup light sour cream
- 1 egg
- 4 tbsp oatmeal
- 1 tbsp chia seeds (optional)
- Whisk together the milk and eggs in a large bowl. Whisk in flour until fully combined. Batter should be quite thin, but not too watery.
- Coat skillet with oil or cooking spray and heat on medium-high temperature. Once hot, pour approximately 3/4 of a ladle full into the center of the skillet. Tilt and slowly rotate until the batter is fully covering the skillet's surface.
- Cook for 30-60 seconds until the crepe is slightly golden on the skillet side. Flip the crepe over with a large spatula and cook for another 30-60 seconds until the edges turn golden as well.
- Transfer to a plate and continue with the remainder of the batter. This recipe should make 10-12 crepes.
- Whisk together the filling ingredients in a medium-sized bowl.
- Evenly spread two heaping tablespoonfuls of the filling onto a crepe. Lift one edge of the crepe and roll tightly. Set into one end of a 9"x13" glass casserole baking dish and repeat with the remaining crepes and ingredients until the dish is filled (10-12 crepes). Spread the remaining filling over the top of the rolled crepes.
- Bake immediately or cover with plastic wrap and refrigerate overnight. When ready, uncover and bake in an oven pre-heated to 350ºF until the top appears golden (35-40 minutes). Remove from oven and let cool slightly before serving.
Home Chef Tip: Add 1/4 cup of raisins to the filling mix for a sweet and savory option!
We hope you love this Cottage Cheese Stuffed Crepes Breakfast Casserole recipe from SoFabFood Contributor, Jane from Sustain My Craft Habit, as much as we do. If you love this delightful recipe, stop by our Breakfast section to find more like it. Don’t forget to subscribe to our newsletter so that you never miss a single recipe, and for daily recipe inspiration, like us on Facebook, and follow us on Pinterest. Enjoy!