Cottage Cheese Stuffed Crepes Breakfast Casserole
Ingredients:
- 1 cup all-purpose flour
- 2 eggs
- 1 1/2 cups milk
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1/4 cup unsalted butter, melted
- 1 cup cottage cheese
- 1/2 cup grated cheddar cheese
- 1/4 cup chopped fresh spinach
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
- 1/4 cup diced tomatoes
- Salt and pepper to taste
- Cooking spray or extra butter for greasing
- Sour cream and salsa for serving optional
Instructions:
In a blender, combine flour, eggs, milk, 1/4 teaspoon salt, sugar, and melted butter
Blend until the batter is smooth
Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with cooking spray or butter
Pour a small amount of the batter into the skillet, swirling it around to coat the bottom evenly
Cook for about 1-2 minutes or until the crepe sets and the edges start to lift
Carefully flip the crepe and cook for another 1-2 minutes on the other side
Repeat this process with the remaining batter, stacking the crepes on a plate as you go
In a bowl, combine cottage cheese, cheddar cheese, spinach, bell peppers, onions, and tomatoes
Season with salt and pepper to taste
Preheat your oven to 350F 175C
Lay one crepe flat on a clean surface and spoon a portion of the cottage cheese mixture onto the center
Roll the crepe and place it seam-side down in a greased casserole dish
Repeat the process with the remaining crepes and filling, arranging the stuffed crepes in the casserole dish in a single layer
Bake in the preheated oven for 20-25 minutes, or until the crepes are heated through and the cheese is melted and bubbly
Serve hot with sour cream and salsa if desired
Enjoy your delicious cottage cheese stuffed crepes breakfast casserole
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