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Author Notes: 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
Makes 5 crepes
- 6 eggs
- 6 ounces cream cheese (softened in the microwave)
- 1/3 cup finely grated parmigiano reggiano cheese
- 2 tablespoons garbanzo flour
- 1/8 teaspoon xantham gun
- 1/4 cup melted butter
- 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.
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