Crepe-based Manicotti (GF, NF, LC)

By • February 21, 2017 0 Comments

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Author Notes: The savory crepes (listed elsewhere in my recipes) can be used as pasta substitutes for filling and making manicotti, or also for lasagna noodles. I make them large and then cut them. I am including two fillings here. Nothing too revolutionary - and nothing different from my days before being diagnosed with diabetes. Once again, as long as you watch the other ingredients (e.g. no modified food starch), these are super-easy to make in a gluten-free, nut-free, and low-carb manner.Brian Coppola

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Makes 10

Pork, pepper, and onion filling

  • 5 half savory crepes (see recipe elsewhere)
  • 2 cups marinara/red sauce (see recipe elsewhere)
  • 0.5 pounds ground Italian sausage
  • 1 sweet onion, finely diced
  • 1 red bell pepper, finely diced
  • 2 tablespoons finely diced garlic
  • 5 ounces mixed shredded Italian cheese or shredded mozzarella
  • 2.5 ounces shaved parmigiano reggiano cheese
  • 1 teaspoon fennel seeds
  • 1 teaspoon oregano leaves
  1. caramelize the onions in oil, about halfway done, add the peppers
  2. near the end, add the garlic to lightly brown; remove and reserve
  3. brown the pork in a little oil until it is crumbled well; add back the pepper and onion mixture to heat and blend, about 10 minutes
  4. near the end, add the fennel seeds and the oregano, remove to a fine strainer propped on a bowl to drain the excess liquid
  5. line a 9x9 pan with the sauce
  6. spoon out 1/5 of the pork mixture onto one of the crepe halves and roll it carefully but tightly, and place it seam-side down in the pan; repeat
  7. top the rolled and stuff crepes with small amount of the sauce from the pan, then top with the cheeses
  8. bake at 375F for 20-25 minutes

cheese filling

  • 5 half savory crepes (see recipe elsewhere)
  • 2 cups marinara/red sauce (see recipe elsewhere)
  • 1.5 cups fresh ricotta cheese
  • 8 ounces shredded Italian cheese mixture
  • 1 egg
  • 1/2 teaspoon ground white pepper
  • 5 ounces shredded mozzarella
  • 2.5 ounces shaved parmigiano reggiano cheese
  1. blend the filling ingredients (ricotta, egg, pepper, Italian cheese mixture)
  2. line a 9x9 pan with the sauce
  3. spoon out 1/5 of the cheese mixture onto one of the crepe halves and roll it carefully but tightly, and place it seam-side down in the pan; repeat
  4. top the rolled and stuff crepes with small amount of the sauce from the pan, then top with the cheeses
  5. bake at 375F for 20-25 minutes

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