High-Protein Oat & Buckwheat Crepes with Cottage Cheese & Berries

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Buckwheat crepes have their roots in rural France - simple, hearty, and made to nourish with what was available. Today, they’ve evolved into something lighter, smarter, and more balanced.

This High-Protein Oat & Buckwheat Crepes version takes that classic idea and gives it a fresh direction. The mix of oats and buckwheat creates a texture that feels both soft and slightly rustic, something you can actually taste in every bite.

Inside, the creamy cottage cheese adds body, while the berries bring a natural brightness that keeps everything from feeling heavy.

What makes it even more appealing is its nutritional balance - rich in protein, fiber, and natural ingredients that help keep you energized and satisfied without feeling weighed down.

I like how this dish quietly does more than it promises - it looks light, almost delicate, but it carries real substance. It’s the kind of plate that fits just as well in a calm morning routine as it does in a thoughtful brunch spread.

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Yield:

Approx. 4–5 portions

Total Time:

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Rest Time: 10–15 minutes

Ingredients:

• Oat flour – 160 g

• Buckwheat flour – 100 g

• Protein powder (optional, rice or pea) – 30 g

• Fine sea salt – a pinch

• Eggs – 4

• Milk – 400 g

• Agave syrup or honey – 70 g (30 g for batter, 40 g for filling)

• Cottage cheese – 400 g

• Almond butter – 50 g

• Fresh berries – 150 g

• Extra honey – for drizzling

Instructions:

1. To Make the Crepe Batter:

1. Gather your required ingredients.

2. In a bowl, sift oat flour and buckwheat flour. Add protein powder and a pinch of salt.

3. Add eggs, milk, and 30 g of agave or honey.

4. Whisk until smooth and lump-free.

5. Let the batter rest for 10–15 minutes to thicken slightly.

2. To Cook the Crepes:

1. Heat a non-stick pan over medium heat.

2. Lightly grease if needed.

3. Pour a thin layer of batter and swirl evenly.

4. Cook for 1–2 minutes, then flip.

5. Cook another 30–60 seconds.

6. Repeat to make approximately 10–12 crepes.

3. To Make the Filling:

1. In a bowl, combine cottage cheese with 40 g of agave or honey.

2. Mix until creamy.

4. To Assemble:

1. Add approximately 2 Tbsp of filling to the center of each crepe.

2. Fold the bottom edge over the filling.

3. Fold the sides inward to enclose it.

4. Roll forward to form a closed, compact cylinder with sealed edges.

5. Form a neat, sealed cylinder shape.

6. Arrange on a plate. Drizzle with almond butter and extra honey.

7. Top with fresh berries.

Storage:

Store crepes and filling separately in the refrigerator for up to 2 days. Reheat crepes gently before serving.

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