Low Carb Cannelloni with Crepini

Crepini egg thins are the perfect choice for making a delicious low carb cannelloni at home for an easy healthy dinner. This recipe uses a meat cannelloni filling and is topped with a tasty tomato sauce, fresh basil, and mozzarella cheese.

I really don't know anyone who doesn't love Italian food. My husband is half Italian. Of course, he loves it but so do I. I remember my mother used to make this delicious dish with homemade crepes much like an Italian cannelloni.

Making Low Carb Cannelloni with Crepini

So when my sister gave me this package of Crepini egg wraps they immediately reminded me of mom's crepes. I'm sure hers were made with flour but the thought of a low carb Italian dinner also intrigued me so I tried making cannelloni with these egg and cauliflower pre-made crepes.

I used basic ground beef and onion for the filling.

Twelve crepes easily fill a 9x13 inch casserole dish.

Thinned out tomato paste is used on the bottom of the pan and top of the crepes. You could use a lower carb sauce here or any pasta sauce you like.

A little fresh basil is scattered on top. If you want to use dried basil you might want to add it directly to the sauce and only use about 1/2 teaspoon as it is much stronger than fresh.

A little grated mozzarella goes on top. You could add or substitute Parmesan, asiago, or provolone slices here.

I was very pleasantly pleased with the taste of this healthy version of cannelloni using the egg wraps. Now I think I want to try them in a Mexican dish in place of tortillas. So many options.