When I was a little girl my mum would make these ritually as our weekend breakfast item. The house would fill with the smell of warm cinnamon and lemon and to this day, there's just something about these comforting little rolled up wonders that makes me smile.
Ingredients
Crepes
2 cups Whole Wheat Flour
2 eggs
1 cup milk
1 tbsp coconut oil
1 tsp baking powder
2 tablespoons sugar
1 tsp vanilla extract
2 tbsp lemon zest ( grated )
pinch of salt
Cottage Cheese
Cinnamon
Fruit of choice
Directions
1. Combine and sift dry ingredients in a large mixing bowl. Whisk in eggs, milk, oil, lemon zest and vanilla until small bubbles start to form in batter and everything is mixed through.
2. Heat a medium sized frying pan with a teaspoon of coconut oil to prevent sticking.
Ladle in 3/4's of a cup of the batter and tilt the pan to spread in a thin even coating.
3. You know your crepe is ready to flip when your batter turns matte and is covered in air holes.
Both sides are done when they are golden brown in colour.
4. To make filling combine the cottage cheese with your desired amount of cinnamon.
5. To serve, place a healthy amount of the cottage cheese filling in the middle of your crepe and roll up.
Top with your choice of fruit and syrup and enjoy!
