If you enjoy my blended cottage cheese crepes, you’ll love this elevated twist: a cottage cheese tiramisu crepe roll. I adapted the crepe batter to bake as one large sheet-pan crepe, then filled it with a light, espresso-scented cottage cheese tiramisu filling and rolled it into an elegant dessert. Dust with cocoa powder and serve for a protein-packed treat that looks as delightful as it tastes.
Why I Love This Crepe Roll
High in protein: This cottage cheese tiramisu crepe roll delivers a satisfying amount of protein per serving, making it a more nourishing dessert option compared to traditional tiramisu.
Classic tiramisu flavor in a lighter form: The combination of creamy cottage cheese with a hint of espresso gives you all the coffee-and-cocoa notes you want from tiramisu without relying on heavy mascarpone or ladyfingers.
Simple sheet-pan method: Traditional crepes require pan skills and flipping, but this recipe uses a baking sheet so you simply pour the batter and bake. That makes the process more approachable and ensures an evenly thin crepe every time.
Ingredient Highlights
- All-purpose flour: Provides structure for the crepe while still allowing a delicate texture when baked thin on a sheet pan.
- 4% cottage cheese: The star ingredient. It appears in both the batter and the filling, giving the crepe roll its creamy texture and boosting protein.
- Espresso powder: A small amount in the filling adds the authentic coffee flavor that balances the sweetness and enhances the tiramisu profile.
- Eggs: Act as a binder in the crepe batter and help the baked crepe set without becoming heavy.
- Maple syrup: A natural, mild sweetener that gives both the crepe and the filling a pleasant sweetness and depth of flavor.
See the recipe card below for exact ingredient amounts and a step-by-step method.
Our Favorite
Blender
A high-speed blender makes blending cottage cheese silky smooth for both the batter and the filling. A powerful blender helps create a light, uniform texture.
Top Tip for Making a Crepe Roll
My top tip: line your baking sheet with parchment paper and spray both the parchment and the inside sides of the pan with nonstick cooking spray. This double layer of protection reduces sticking and makes it much easier to lift the baked crepe from the sheet intact. If any corners or edges stick, the crepe can tear when you try to roll it, so don’t skip this step.
Try it!
Blended Cottage Cheese Crepes
If you like the texture of the crepe in this roll, try making individual blended cottage cheese crepes for breakfast or dessert variations.
Storage
Store any leftover crepe roll tightly wrapped or in an airtight container in the refrigerator for up to 3 days. For the best texture, slice and serve cold or bring to room temperature for 10–15 minutes before serving. Because the filling contains whipped cream, avoid freezing the assembled roll as the texture will change after thawing.
More of My Favorite Protein Desserts
- Protein Carrot Cake Roll
- Protein Monster Cookie Dough
- Small Batch Protein Cinnamon Rolls
- Cottage Cheese Pistachio Cheesecake Cups
- Protein S’mores Brownies
Cottage Cheese Tiramisu Crepe Roll Recipe
This cottage cheese tiramisu crepe roll contains about 9 g of protein per serving. Bake the crepe on a sheet pan, blend a creamy cottage cheese and espresso filling, then roll and dust with cocoa powder for an elegant, protein-forward dessert.
By: Emily Richter
Prep: 30 mins Cook: 15 mins Total: 45 mins Servings: 8
Ingredients
Crepe
- ½ cup all-purpose flour
- ½ teaspoon kosher salt
- 1 cup 4% cottage cheese
- ½ cup water
- 3 large eggs
- 2 tablespoons unsalted butter
- 1 tablespoon maple syrup
Filling
- ½ cup heavy cream
- ¾ cup 4% cottage cheese
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder
Topping
- 2 tablespoons cocoa powder, for dusting
Instructions
- Preheat the oven to 350°F (175°C). Line a standard 12″ x 18″ baking sheet with parchment paper, then spray both the parchment and the sheet pan with nonstick cooking spray. This helps prevent sticking when you remove the crepe.
- Combine the crepe ingredients (flour, salt, cottage cheese, water, eggs, melted butter, and maple syrup) in a high-speed blender and blend until completely smooth.
- Pour the crepe batter onto the prepared baking sheet and spread it evenly to cover most of the surface, forming a thin layer.
- Bake at 350°F for about 10 minutes, until the crepe is set. Remove from the oven and let it cool for a few minutes, then refrigerate the baked crepe for about an hour so it firms up and is easier to handle.
- While the crepe chills, make the filling: blend the cottage cheese, maple syrup, vanilla extract, and espresso powder until smooth. Set this blended cottage cheese mixture aside.
- In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the blended cottage cheese mixture until uniform and airy.
- Place the chilled crepe on a large cutting board. Spread the filling evenly across the crepe, leaving a 3-inch strip free at one short end to make rolling easier.
- Starting at the filled edge, roll the crepe away from you toward the empty edge, forming a tight roll. Trim the ends if desired for a neat presentation.
- Sift cocoa powder on top, slice into portions, and serve chilled or slightly warmed to taste.
Tips & Notes
- Be sure to both line and spray the baking sheet — this prevents sticking and tearing when lifting the crepe off the pan.
- If your blender can’t fully smooth the cottage cheese, press the blended mixture through a fine sieve before folding with whipped cream for an extra-silky texture.
- Keep the roll refrigerated until serving to maintain the filling’s structure.
Nutrition
Calories: 211 kcal | Carbohydrates: 17 g | Protein: 9 g | Fat: 12 g | Fiber: 1 g | Sugar: 9 g
Nutrition information is an estimate and should be used as a guideline only.
Share your version on social media with the hashtag #fitfoodiefinds — I love seeing your photos and tweaks.