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Breakfast recipe · from the recipe book

Cinnamon Cottage Cheese Crêpes with Peanut-Apple Filling

Silky, cinnamon-scented thin pancakes rolled around warm sautéed apples and a glossy peanut butter drizzle.

Cinnamon Cottage Cheese Crêpes with Peanut-Apple Filling

Ingredients

  • 1 cup226 gCottage cheese, 2%
  • 3 large150 gEggs
  • 1 cup (240 ml)250 gMilk, 2%
  • 1 cup110 gAll-purpose flour
  • 1½ tsp4 gGround cinnamon
  • 1 tsp4 gVanilla extract
  • ⅛ tsp1 gSalt
  • 1 tbsp15 gUnsalted butterdivided
  • 1½ medium300 gApplecored and thinly sliced
  • 2 tsp10 gLemon juice
  • ¼ cup64 gPeanut butter, no salt added
  • 1½ tbsp30 gMaple syrupdivided
  • 1½ tbsp20 gWaterwarm

Steps

  1. In a blender, combine the cottage cheese, eggs, milk, flour, half the cinnamon, the vanilla and the salt; blend until completely smooth. Let the batter rest 10 minutes.
  2. Meanwhile, melt half the butter in a large nonstick skillet over medium heat. Add the apple, the remaining half of the cinnamon and the lemon juice; cook, stirring, 6–8 minutes until tender. Stir in half the maple syrup and transfer to a bowl.
  3. In a small bowl, whisk the peanut butter with the warm water and the remaining half of the maple syrup until pourable.
  4. Wipe the skillet, set it over medium heat and brush it lightly with some of the remaining butter. Pour in about 1/4 cup batter and swirl to coat the pan thinly.
  5. Cook about 1 minute until the edges lift and the underside is golden, flip and cook 30 seconds more, until set throughout. Repeat with the remaining batter, brushing the pan with the rest of the butter as needed, to make about 12 crêpes.
  6. Fill each crêpe with some of the apples, roll or fold into quarters, and drizzle with the peanut butter sauce.

Food safety: Cook egg dishes until set, to 160°F (71°C).

Contains: Milk, Egg, Peanuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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