Something sweet and comforting for breakfast will always start your day off with a smile.
Why I love this recipe
As a little girl my mum would make these ritually as our weekend breakfast item. The house would fill with the smell of cinnamon and lemon and to this day, there’s something about these comforting, rolled up wonders that still makes me smile.
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.
Heat a medium sized frying pan with a teaspoon of coconut oil to prevent sticking. Ladle in 3/4 cup of the batter and tilt the pan to spread in a thin even coating.
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.
To make filling combine the cottage cheese with your desired amount of cinnamon and fruit.