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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Ingredients
- Pork, pepper, and onion filling
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5
half savory crepes (see recipe elsewhere)
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2 cups
marinara/red sauce (see recipe elsewhere)
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0.5 pounds
ground Italian sausage
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1
sweet onion, finely diced
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1
red bell pepper, finely diced
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2 tablespoons
finely diced garlic
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5 ounces
mixed shredded Italian cheese or shredded mozzarella
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2.5 ounces
shaved parmigiano reggiano cheese
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1 teaspoon
fennel seeds
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1 teaspoon
oregano leaves
- cheese filling
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5
half savory crepes (see recipe elsewhere)
-
2 cups
marinara/red sauce (see recipe elsewhere)
-
1.5 cups
fresh ricotta cheese
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8 ounces
shredded Italian cheese mixture
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1
egg
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1/2 teaspoon
ground white pepper
-
5 ounces
shredded mozzarella
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2.5 ounces
shaved parmigiano reggiano cheese
Directions
- Pork, pepper, and onion filling
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caramelize the onions in oil, about halfway done, add the peppers
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near the end, add the garlic to lightly brown; remove and reserve
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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
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near the end, add the fennel seeds and the oregano, remove to a fine strainer propped on a bowl to drain the excess liquid
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line a 9x9 pan with the sauce
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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
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top the rolled and stuff crepes with small amount of the sauce from the pan, then top with the cheeses
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bake at 375F for 20-25 minutes
- cheese filling
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blend the filling ingredients (ricotta, egg, pepper, Italian cheese mixture)
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line a 9x9 pan with the sauce
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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
-
top the rolled and stuff crepes with small amount of the sauce from the pan, then top with the cheeses
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bake at 375F for 20-25 minutes
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