Add 1 cup of cottage cheese, 3 large eggs, ¼ cup oat flour (or almond flour for keto), ¼ cup unsweetened almond milk, 1 teaspoon vanilla extract, ½ teaspoon cinnamon, and a pinch of salt into a blender. Blend on medium speed for 30–45 seconds until smooth and lump-free. The batter should be thin and pourable, like classic crepe batter. If it feels thick, add 1 tablespoon of milk at a time until it easily coats a spoon.

Heat a nonstick skillet (8–10 inches) over medium heat. Lightly coat the surface with ½ teaspoon of butter or a quick spray of avocado or olive oil. Test the pan’s heat by flicking a tiny drop of batter — it should sizzle gently but not smoke.

Pour about ¼ cup of batter into the center of the pan, then quickly lift and swirl the pan in a circular motion so the batter spreads evenly into a thin layer. Work fast — crepe batter sets within seconds once it touches the pan.

Cook the first side for about 1–2 minutes, or until the surface looks matte and the edges begin to lift slightly. Slide a thin silicone spatula underneath, loosen gently, and flip carefully. Don’t worry if your first crepe isn’t perfect — it’s your “test crepe,” and it helps season the pan.

Cook the other side for another 30–60 seconds, until lightly golden. Transfer to a plate or cooling rack and repeat with the remaining batter, greasing the pan lightly between each crepe to prevent sticking.

Stack the cooked crepes between sheets of parchment paper to prevent them from sticking together. This also helps retain their soft, flexible texture if you’re storing them for meal prep.

When ready to serve, spread your favorite filling — such as Greek yogurt, sugar-free jam, almond butter, or fresh berries — across the center of each crepe. Roll them up or fold into quarters for a classic look.

Finish with a drizzle of sugar-free maple syrup, a dusting of cinnamon, or a spoonful of whipped Greek yogurt for an extra protein boost.