Lemon cottage cheese crepes: A zesty twist on a classic delight

I enjoy classic crepes with white cheese, but sometimes I feel like adding something fresh to give them a new twist. That's how I came up with the idea to mix delicate cottage cheese with lemon. That's when the lemon cottage cheese crepes were born, and now I make them regularly—not just for dinner. They're also great as a sweet breakfast, a dessert after a meal, or even as dinner.

This dish is incredibly simple, but in my opinion, the result is impressive. Cottage cheese with the addition of lemon zest and juice gains a lightness and refreshing aroma, and sometimes I also toss in some raisins. Wrapped in a thin crepe, it tastes so good that I often eat them cold, straight from the fridge. And to be honest—I sometimes can't stop at just one serving.

What I like most about this recipe is that a small change—in this case, adding lemon—can completely transform the taste of traditional cheese crepes. Thanks to this, a dish I've known since childhood has gained a new dimension. Lemon cottage cheese crepes are light, refreshing, and pleasantly sweet—all without overdoing it and artificial sweetness.

When I have an organic lemon on hand, I grate only the yellow part of the zest. It's the zest that provides that citrus aroma. I usually also add a bit of lemon juice, and for sweetness, I use honey, although you can use sugar or another sweetener. For colour, I sometimes add a pinch of turmeric, and if I want something more interesting—a teaspoon of poppy seeds. The small black seeds look great in the yellow filling and add a slight nutty flavor to the whole.

Below is my tried and true recipe. I've been making crepes this way for years—I use the batter recipe for both sweet and savoury versions. And the filling? It's pure improvisation with a hint of lemon.

Crepe batter:

• 200 grams all-purpose flour,
• 1 cup milk,
• 1 cup sparkling water,
• 3 eggs,
• 2 tablespoons canola oil,
• a pinch of salt.

Filling:

• 400 grams full-fat cottage cheese,
• 300 grams plain yogurt,
• 1 tablespoon vanilla extract,
• zest of 1 lemon,
• 1 tablespoon lemon juice,
• 2 tablespoons honey (or to taste),
• optional: a pinch of turmeric and raisins.

Additionally:

• a bit of oil for frying,
• powdered sugar or cream for serving.

How I prepare step by step:

1. In a bowl, I place the flour, add the milk, water, eggs, oil, and a pinch of salt. I mix everything with a whisk or mixer until the batter is smooth. Let it sit for 15 minutes to let the flour swell.
2. In the meantime, I prepare the filling. I mash the cottage cheese with a fork or blend it with yogurt until smooth. I add the vanilla extract, lemon zest, and juice, as well as honey, and when I'm in the mood, raisins too. I mix everything thoroughly. If I want, I add turmeric and poppy seeds—depending on my mood.
3. I heat up a pan and lightly grease it with oil. I pour a thin layer of batter and cook the crepes on both sides until they are lightly golden.
4. I place a portion of the cottage cheese filling on each crepe. I roll them up or fold them into triangles.
5. Sometimes I fry them for a bit with butter and sugar—it gives them a crispy crust. But often, I just serve them with powdered sugar or a dollop of yogurt.

Lemon cottage cheese crepes are one of those recipes you’ll want to keep handy. Perfect for a lazy weekend lunch, a quick dessert for guests, or even an ordinary evening when you crave something sweet. The cottage cheese with lemon gives the dish freshness, and I can prepare it really quickly.