The "Low-carb maven" recently posted these crepes, which are easy to make in a totally gluten and nut-free form (http://www.lowcarbmaven.com/no-fail-low-carb-crepes/), and then use them as the shells for making manicotti. I modified the recipe ever so slightly, and then went with some of my go-to fillings for making manicotti (recipe elsewhere), along with using the quick marinara/red sauce (recipe also elsewhere), which have always been diabetic friendly. —Brian Coppola
cream cheese (softened in the microwave)
finely grated parmigiano reggiano cheese
In This Recipe
Combine the eggs, parmigiano cheese, xantham gum, and garbanzo flour in a blender and mix thoroughly.
With the blender running on low, add in the cream cheese and blend well.
In my experience, the batter changes character over about a 20 minute period, so I let it sit in the blender, pulsing it a few time every 5 minutes or so. It changes from a yellow to a more creamy color and pancake-batter like consistency.
I use a 10 x 10 inch square griddle pan to make these (see picture). Preheat to medium high and lightly brush with butter. Pour out 1/2 cup of the batter in a rough square square, and tip the pan back and forth to fill perhaps 3/4 of the surface.
Sometime between 1-2 minutes, depending on the heat and pan, you will see normal bubbly pancake behavior. The crepe will move freely on the pan. As the edges start to brown, use a large (large!) flat metal spatula that can slide under the entire crepe, and then flip it over.
Finish it off for about 30 seconds and slide from the pan onto a platter. I then cover with waxed paper to prepare for the next one.
I went with these larger sized and roughly square crepes because I want to use them for manicotti. I cut them in half for rolling in the stuffing, which gave a nice edge.