This recipe uses rather delicate crepes made of egg and cream instead of pasta noodles. It takes a crepe or two (or three) to get the hang of it, but once you get it down it’s very easy and worth the extra few minutes. Try using the crepes in lasagna, too.

Primal low-carb manicotti

  • 6 jumbo eggs
  • 1/3 cup heavy cream or whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Olive oil or butter, for the frying pan
  • 8 ounces ricotta cheese
  • 8 ounces shredded mozzarella
  • 1/2 cup thinly sliced fresh basil leaves
  • 1 lb. cooked grass-fed ground beef , if desired
  • Chopped veggies, if desired
  • 1 can low carb/no sugar added tomato sauce (I like Trader Joe’s brand)
  • 1/4 cup freshly grated Parmesan cheese

Whisk the eggs, milk/cream, salt, and pepper in a medium bowl. Heat an 8-inch nonstick skillet over medium-low heat. Brush the skillet with some butter or olive oil. Working quickly, pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 8-10 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.

Preheat the oven to 400 degrees F. Coat the bottom of a 9X13 pan with some of the sauce. Mix together the cheeses, basil and meat/veggies. Arrange 1 egg crepe on a work surface. Place about 1/3 cup cheese mixture in the center of the crepe, then roll up the crepe. Place the filled crepe in the prepared baking dish, seam side down. Repeat with the remaining egg crepes and cheese mixture. Spoon the marinara sauce over the crepes, sprinkle with the Parmesan. Bake until the cheese melts and the top is golden, about 15 minutes.

Adapted from Low Carb Recipe