If you love my blended cottage cheese crepes, it’s time to make this incredible cottage cheese tiramisu CREPE ROLL! That’s right, the team and I took my cottage cheese crepe recipe and turned it up a notch by baking one large crepe on a sheet pan and then rolling it up in a creamy cottage cheese tiramisu filling. Top it with cocoa powder, and you’re ready to serve this protein dessert that’s sure to impress.
Why I ❤️ This Crepe Roll
Protein-packed! There’s 9g of protein per serving in this tiramisu crepe roll, which makes this a delicious and protein-rich dessert option.
The flavor! I love love love tiramisu, and have been making my tiramisu blended oats on repeat for breakfast. Now, I can add this crepe roll into the dessert rotation 😅.
Easy to make: Ok, hear me out — crepes can be finicky to make. The flipping, getting the perfect thickness, etc. But with this crepe roll recipe, you simply pour the crepe batter on the sheet pan and pop ‘er in the oven.
Ingredient Highlights
- All-purpose flour: APF is key for making this crepe roll light and airy.
- 4% cottage cheese: The star ingredient of this crepe roll. You’ll use it in both the crepe batter and the crepe filling. It adds a creamy texture and boosts up the protein.
- Espresso powder: Can’t have tiramisu without the espresso! I use espresso powder in the filling for the best flavor.
- Eggs: Eggs act as a binder and help give the crepe roll its structure.
- Maple syrup: Use pure maple syrup for the best taste and quality. It gives this crepe roll and the crepe filling a naturally sweet taste.
See the recipe card below for a full list of ingredients and amounts.
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Blender
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My #1 top tip for making this crepe roll is to make sure you line the baking sheet with parchment paper AND spray the parchment paper and sides of the baking sheet with nonstick cooking spray.
Why? This will ensure the crepe roll can be removed from the baking sheet and the parchment paper when it comes time to assemble your crepe roll. I found that without spraying and using parchment paper, some of the corners and sides of the crepe roll would stick, which is just so dang frustrating when you’re hoping for a perfectly formed crepe.
try it!
Blended Cottage Cheese Crepes
If you haven’t tried these blended cottage cheese crepes, now’s your chance!
You can store any leftover crepe roll in an airtight container in the refrigerator for up to 3 days.
More of My Favorite Protein Desserts
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Preheat the oven to 350℉. Line a standard size baking sheet (12″x18″) with parchment paper and spray with nonstick cooking spray. Do not skip this part!
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Add the crepe ingredients to a high-speed blender and blend until smooth.
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Transfer the crepe mixture to the prepared baking sheet.
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Bake at 350℉ for 10 minutes. Remove from the oven and allow to cool for a few minutes before refrigerating for an hour.
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Make the filling. To make the filling, add the cottage cheese, syrup, vanilla extract, and espresso powder into a high-speed blender. Blend until smooth. Set aside.
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Next, add the heavy cream to a large bowl and whip until stiff peaks form.
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Transfer the blended cottage cheese to the whipped cream and fold together.
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Place the cooled crepe on a large cutting board. Spread the filling onto the crepe, leaving 3 inches at the end.
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Roll the crepe away from you towards the end that was left empty.
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Sift cocoa powder on top, slice, and serve.
- I recommend both spraying and lining the sheet pan to ensure the crepe stays intact when removing from the pan.
Calories: 211 kcal, Carbohydrates: 17 g, Protein: 9 g, Fat: 12 g, Fiber: 1 g, Sugar: 9 g
Nutrition information is automatically calculated, so should only be used as an approximation.
