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Tender crepes are filled with a ricotta and basil mixture then covered in pasta sauce and topped with Mozzarella. Once it's baked it's a creamy, gooey, delicious meal with just 5.8 net carbs. What's not to like? Use a nonstick pan over high heat. It may take a couple of tries to get your crepe just right.
This Crepe-Style Manicotti dish features tender thin low-carb crepes (pancakes) rolled around a rich and creamy ricotta cheese mixture then covered with tomato sauce and mozzarella cheese, and baked until bubbling, creamy and gooey. It may sound unusual, but many Italian cooks use crepes, not the tubular-shaped pasta we normally see, when making manicotti. I first had manicotti prepared this way by a friend years ago at a cooking club. It was the best manicotti I had ever eaten. It was light, delicate, creamy and so delicious. I couldn't believe it was not made with pasta shells. From then on I always made manicotti this way. Crepes are made with flour and quite a few eggs. Therefore, being egg based it is an easy transformation to make crepes low carb with eggs, cream cheese, and substituting the flour with almond flour. Actually you can make them with out almond flour as well. Which is what I prefer. I do have to note, it does take some practice in making crepes whether it be traditional or low carb crepes. So give your self some time for trial and error. And do be upset if the first few don't work out. A good non-stick pan and the correct high heat setting (and some patients) is the recipe for making perfect crepes.
Crepes-Style Manicotti | Keto | Low Carb
Makes: 8 Servings
Ingredients:
Crepes
3 ounces cream cheese, whole fat
4 Tablespoons almond flour, finely ground
4 Tablespoons butter, melted and cooled
6 Eggs
1/4 teaspoon xanthan gum
pinch of salt
An Alternative Method for the crepes if you don't want to use almond flour or xanthan gum is listed below. I like either method for manicotti. I do prefer the almond flour crepes as I find them easier to make and are less eggy in flavor. Crepes (Alternative Ingredients)
4 large eggs
4 ounces cream cheese, full fat
Pinch of salt
Manicotti Filling:
16 oz. ricotta cheese, whole milk
1 egg
½ cup grated Parmesan cheese
1 teaspoon dried parsley
¼ teaspoon salt
¼ teaspoon pepper
1 cup pasta sauce. divided (make your own, or store bought, I like Rao's Pasta Sauce)
1/2 cup shredded mozzarella cheese Directions:
Preparing the Crepes
1. Place the eggs, cream cheese, xanthan gum, and salt, in a blender or NutriBullet (any high speed blender)
2. Blend on high until smooth. Set batter aside.
3. Over medium low heat, melt 1 teaspoon of butter in a small crepe pan or an 8" saute pan.
4. Pour a thin amount of batter (about 1/4 cup) into the pan and swirl to cover the entire pan and let cook until cooked through (the tops with be shiny and set).
5. Carefully remove the crepe by running a butter knife around edges and turn upside down on to a plate to remove. Or remove using a spatula.
6. Continue adding 1 teaspoon of butter to the pan and 1/4 cup of egg mixture until all the crepes are made. You should be able to make about 8 crepes.
Preparing the Filling
1. In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, parsley, salt and pepper and stir until all combined and set aside.
Making the Manicotti
1. Preheat oven at 375 degrees.
2. Lightly grease a small baking dish.
3. Spread a thin layer of pasta sauce on to the bottom. (about 1/4 cup)
4. Place a portion of the ricotta cheese mixture in each crepe and roll up tightly.
5. Place seam side down in the baking dish.
6. Cover with 3/4 cup pasta sauce and top with shredded mozzarella cheese.
7. Bake at 375 degrees for about 15-20 minutes or until bubbly and heated through.
8. Remove from oven and let set for 5 minutes before serving.
Nutritional Information for Manicotti without Sauce:
Calories 250.9 Total Fat 19.4g Total Carbs 3.1g Dietary Fiber 0g Net Carb 3.1 g Protein 16.1 g
Nutritional Information for Manicotti with Rao's Pasta Sauce:
Calories 27.4 Total Fat 21.4g Total Carbs 4.1g Dietary Fiber 0g Net Carb 4.1 g Protein 17g