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“This recipe came from a local restaurant that I absolutely love! It melts in your mouth, it's smoothe and delightful!”

Ingredients Nutrition


  1. To mix batter: sift together flour and 1tsp. salt. Mix together 2 eggs and water in a seperate bowl. Add to flour gradually to form a smooth, thin batter. Let stand 1/2 hour. Heat butter in small frying pan. You can substitute the butter with cooking spray. Pour in enough batter to film the bottom of the pan. Tilt the pan to spread the batter. I found using a 6in. pan and a little less than 1/3 cup of batter works great! Cook over medium heat for about one minute, then flip over. You will know the crepe is done, on that side, when the edges begin to pull away from the pan, and begin to turn a goldenish color. Flip with a butter knife. Slide the knife under the crepe, and lift with your fingers, to avoid tearing. This is the easiest way that I know. Let the second side go for about 30 seconds, possibly a little longer depending on the type of stove you have. I have a gas stove, and it works great for 30 seconds. Dont exceed one minute for the second side. Remove the crepe from the pan and place on a plate, seperating each crepe with a piece of plastic wrap. You can let these stay out on the counter or place them in the fridge, while you make the filling.
  2. To mix filling: Mix the cottage cheese with 3 eggs, sugar, blueberries, cinnamon and salt. If the mixture is runny, add 2tablespoons bread crumbs. Fill the center of the crepe, like a burrito, with the filling. Roll and fold to close the ends, like a burrito. Fry in butter until the crepe is golden brown. Serve with sour cream on top, and sprinkle with sugar.
  3. I like to add blueberry syrup (or sauce) on top.

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