In a mini food processor or blender, combine 1 cup of small curd cottage cheese, 1-2 tablespoons of your preferred sweetener, ½ teaspoon of lemon zest, and ½ teaspoon of vanilla extract. Blend until well mixed and creamy.

Taste the filling and adjust the sweetness according to your preference.

In a clean blender or food processor, add 1 cup of cottage cheese, 6 large eggs, ½ cup of gluten-free all-purpose flour, ¼ cup of milk, 2 tablespoons of avocado oil, ½ teaspoon of vanilla extract, and ¼ teaspoon of salt.

Blend this mixture for about one minute. Scrape the sides of the blender and blend again until the batter is smooth and free of lumps.

Heat a non-stick skillet or a dedicated crepe pan over medium heat.

Once hot, add a small amount of butter, coconut oil, or avocado oil to coat the bottom of the pan.

Pour in about 1/3 cup of batter, swirling the pan to spread the batter thinly.

Cook until the edges begin to lift and the bottom is lightly golden, about 2-3 minutes.

Carefully flip the crepe and cook for an additional minute on the other side.

Repeat this process until all the batter is used.

Spread about 2 tablespoons of your cottage cheese filling on each crepe, then fold them over.

Serve immediately with fresh berries on top and a drizzle of maple syrup or a sprinkle of confectioners' sweetener.