Tender crepes are filled with a ricotta cheese and basil mixture then covered in pasta sauce and topped with Mozzarella cheese. Once baked it's a creamy, gooey, delicious meal with just 5.8 net carbs. What's not to like? Use a nonstick crepe pan over high heat. It may take a couple of tries to get your crepe just right.
Course Light Dinner/Lunch, Low Carb Main
Cuisine Italian
Keyword manicotti
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 2servings
Calories 442kcal
Author Katherine Peters
Ingredients
Crepes
2eggs
2tablespoonscream cheese
1/4teaspoonsalt
1/4teaspoongarlic powder
2tablespoonsbutter
Cheese Filling
1/2cupricotta cheeseI used full fat
1egg yolk
1/4cupfresh basilchopped
1/4teaspoonsalt
Topping
1/4cuppasta sauceLow carb as possible !
1/2cupMozzarella cheeseshredded
Instructions
Crepes
Put the eggs, cream cheese, salt, and garlic powder in the blender.
Blend on high until smooth.
Set aside.
Melt 1/2 tablespoon of the butter in a small crepe pan or saute pan.
Swirl it around to cover all surfaces.
Add 1/4 cup of the egg mixture, tilting the pan so that a thin layer is formed that covers the bottom of the pan.
Cook until the top is set and shiny.
Carefully remove the crepe and set on a plate.
Add 1/2 tablespoon of the butter and repeat.
Continue adding 1/2 tablespoon of butter to the pan and then 1/4 cup of egg mixture until all the crepes are made. There should be about 4.
Cheese Filling
Add the ricotta to a bowl.
Stir in the egg yolk until it is completely mixed into the cheese.
Stir in the basil and salt.
Assembly
Add a thin layer of the pasta sauce in the bottom of a small baking dish.
Place 2 tablespoons ricotta in each crepe and roll up.
Place seam side down in the baking dish.
Cover with remaining pasta sauce and Mozzarella.
Bake at 375F for about 15 minutes or until heat through.