Desserts · Photography

Baked Crepes with Cottage Cheese

One of my childhood joys was baked crepes with cottage cheese. In a country with so few candies and sweets to in from the shops, homemade desserts were heaven for us. This recipe is one that I did not try for a few years. It is one of my favorites but keep forgetting about it.

In Romania, we roll the crepes and stuff them with chocolate, jam, cheese, meat, or spinach. We name them “clătite” and they are amazing.

Baked crepes with cottage cheese



  • 250 g flour
  • 2 eggs
  • 1 cup milk
  • 1 ½ cup sparkling water
  • 1 teaspoon salt


  • 500 g cottage cheese
  • 2 eggs
  • 150 g sugar
  • 1 teaspoon cinnamon
  • Grated rind of 1 lemon
  • 1 tablespoon homemade vanilla extract


  • 1 ¾ sour cream
  • 1 egg
  • 2 tablespoon sugar



Mix eggs with salt. Gradually add flour, milk, and mineral water. Mix until smooth. Let stand 30 minutes before cooking. Heat a lightly oiled frying pan over medium-high heat. Pour approximately 3 tablespoons of batter into the pan, swirling to coat the bottom of the pan evenly. Cook each side until golden brown (about 2 minutes on each side).


In a bowl, mix eggs and sugar until foamy. Add cottage cheese, lemon rind, cinnamon, and vanilla extract.


Add 2 tablespoons of cheese mixture down the center to each crepe and roll up as you would an egg roll. Place them seam side down in an oiled 9 x 9-inch casserole dish. Continue doing that till the dish is full.

Mix the cream with egg and sugar and pour over pancakes till they are all covered. Bake crepes in a 175 C (350 F) oven for about 25 minutes or until golden. Serve warm or cold.

Baked crepes with cottage cheese

47 thoughts on “Baked Crepes with Cottage Cheese

  1. I have a little story to share. My mom came over from Germany in the late 50 as a young woman. I have memories of her making what we called skinny pancakes that she’d cover with sugar or jam and roll up as a treat for us. She also made a dish at new years with skinny pancakes stuffed with sausage and spinach, covered in cheese sauce, and warmed in the oven.

    I must have been around 17 or so when the crepe fad hit the states. (There were little places that popped up everywhere that served nothing but crepe dishes.) And that’s when I realized that we’d been eating crepes all those years!

  2. I am a great fan of crepes and cottage cheese. I bookmarked you recipe to make. A quick question, I never used sparkling water to make my crepes. What does that add to the crepe batter?

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