Blend the batter: Add cottage cheese and eggs to a blender. Blend on high for 20–30 seconds until completely smooth and pourable. The batter should be thin enough to spread in a pan.

Preheat the pan: Heat a nonstick skillet over medium heat. Lightly grease if needed. A 10-inch pan makes one large tortilla; a smaller pan makes thicker, smaller tortillas.

Pour and swirl: Pour in about 1/3 to 1/2 cup of batter. Immediately tilt and swirl the pan to create a thin, even layer, like making a crepe.

Cook the first side: Let it cook undisturbed for 1–2 minutes, until the edges lift slightly and the surface looks set and matte.

Flip carefully: Slide a thin spatula under the tortilla and flip. Cook the second side for 30–60 seconds. It should get light golden spots but not brown too darkly.

Repeat: Transfer to a plate and cover with a clean towel to keep warm and soft. Cook remaining batter the same way.

Fill and serve: Use immediately for wraps, tacos, or breakfast burritos.