Thin Banana Cottage Cheese Crêpes with Almond Butter

Steps

1. Make the batter: in a blender, blend the cottage cheese, eggs, milk, sugar, vanilla and salt until completely smooth, about 30 seconds.
2. Add the flour and blend just until no dry streaks remain. Let the batter rest 10 minutes so the crêpes turn out tender; it should be as thin as heavy cream.
3. While the batter rests, toss the banana slices with the cinnamon and lemon zest in a bowl.
4. In a small bowl, stir the almond butter with the maple syrup until loose and drizzly; add a teaspoon of warm water only if needed to thin it.
5. Heat a 10-inch nonstick skillet over medium heat and brush it lightly with some of the melted butter, using about a quarter of the butter for the first few crêpes.
6. Pour about 1/4 cup of batter into the skillet and swirl at once to coat the bottom thinly. Cook 1 to 1½ minutes until the edges look lacy and lift easily, then flip and cook 30 to 45 seconds more, until set with no wet batter (egg-based batter cooks through to 160°F (71°C) at this point). Stack on a plate.
7. Repeat with the remaining batter, brushing the skillet with the rest of the melted butter in small portions as needed, to make about 12 crêpes.
8. Wipe the skillet, then warm the cinnamon banana slices in it over medium heat for 1 to 2 minutes, just until soft and glossy.
9. Fill each crêpe with a spoonful of the warm banana, fold into quarters, and serve 3 per plate drizzled with the almond butter maple sauce.