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First, make cottage cheese crepe filling. In a mini food processor or blender, whip 1 cup small curd cottage cheese, 1-2 tbsp sweetener of choice, ½ tsp lemon (or orange) zest, and ½ tsp vanilla until well combined. Taste the filling and adjust the sweetness, if needed.
Add all of the crepe batter ingredients to a blender or food processor and blend for 1 minute. Scrape the sides of the blender and blend for a few more seconds until smooth.
Heat a non-stick skillet or crepe pan over medium heat. Add a small amount of butter, coconut oil, or avocado oil to coat the bottom of the pan evenly.
Pour ⅓ cup of batter into the pan, swirl to coat, and cook until the edges start to lift and the bottom is lightly golden. Carefully flip and finish cooking on the other side. Repeat the process, adding more butter or oil to the pan as needed until all the batter is used.
Stuff the crepes by spreading 2 tbsp of filling on the crepe (if desired), then folding and serve immediately with fresh berries and a drizzle of real maple syrup or sprinkling with confectioners sweetener of choice.