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.
Low Carb Cannelloni with Crepini
- 12 egg crepes Crepini
- 6 oz can of tomato paste
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 cup onion diced
- salt and pepper to taste
- 1 tablespoon freshly chopped basil leaves
- 1/2 cup grated mozzarella cheese
- Preheat oven to 350 degrees
- Brown onion and ground beef with olive oil and a dash of salt and pepper in a large skillet.
- In a separate bowl add enough water to tomato paste to create a sauce.
- Cover a 9 x 13-inch baking pan with some of the tomato sauce on the bottom.
- Spoon some of the meat mixture onto one-third section of the crepe.
- Gently roll the egg crepe up and place it into the baking pan with the seam side down. Continue with the remaining crepes and meat mixture.
- Spoon the remaining tomato sauce over all of the rolled crepes.
- Top with basil and mozzarella cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for an additional 10 minutes.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.