Lynda makes these in little stacks for Sunday breakfast, or in a large pan, filled with dulce de leche for a crêpe-like dessert.
4 large eggs
1 cup low-fat cottage cheese
1/2 cup flour
7 tbsp unsalted butter, melted
Canola oil for frying
Jar of President’s Choice Dulce de Leche Caramel Crème Spread (optional for dessert crêpes)
Milk for thinning batter (optional for dessert crêpes)
Step 1: Mix eggs, cottage cheese, flour and unsalted butter in a blender until smooth. You can make this batter up to 1 hour ahead and store in the fridge.
Step 2: For breakfast pancakes, heat a nonstick frying pan over medium heat and add a little canola oil. The pan is ready when a drop of water sizzles up. Drop a generous spoonful of batter onto the pan. When batter starts to bubble, flip pancakes. The more oil you use, the crispier the pancakes will be. You may have to adjust the temperature, and expect to throw away the first pancake or two. Keep pancakes warm on a platter lined with paper towels either in the oven or under warming lights.
These are great for breakfast served with fresh berries and light maple syrup. They are so moist you don't need butter.
For dessert crêpes, make large crêpe-like pancakes, adding a tsp of milk to thin the batter and use a large flat frying pan or a griddle. Pour batter into the pan and swirl it around until you have covered the bottom of the pan with a thin layer. When the bubbling starts, carefully flip the crêpe. Once cooked, drizzle 2 tbsp of dulce de leche down the middle and fold over the pancake like a burrito. Slip the pan under the broiler for a few seconds to achieve a nice toasted glaze.
To see Lynda Reeves whip up this recipe, watch the accompanying video.