- 3 tablespoons (21g) coconut flour
- 5 eggs
- 2 tablespoons coconut oil
- 1/2 cup water
- 1 tablespoon butter
- 2 garlic cloves peeled and chopped
- 1 onion peeled & chopped
- 1 cup tin tomatoes
- 2 tablespoons basil, fresh
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 300 grams broccoli cut into florets
- 1/4 cup (25g) Parmesan cheese grated
- 300 grams ricotta cheese
- 1 lemon rind and juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oit
- 1/2 cup (56g) Mozzarella cheese for topping grated
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In a bowl, mix all the ingredients except the butter together. Either whisk or use a hand blender until the mixture is smooth.
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Heat the butter in a medium sized frying pan on a medium heat.
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Gently pour a small amount of the batter into the pan until you have a circle. You can rotate the pan whilst you pour to get a larger crepe. I just pour about one sixth into the pan and just watch it form into a circle naturally.
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Cook on one side for about 1-2 minutes until bubbles appear in the crepe, then flip over to cook for a further 1-2 minutes
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Repeat with the remaining batter.
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Heat 1 tablespoon of olive oil in a frying pan on a medium heat and add the onion. Saute for 5 minutes until soft.
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Add the garlic and cook for a further 3 minutes.
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Add the tinned tomatoes, breaking them up with a spoon and add the basil. Season with salt and pepper.
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Bring to the boil, then cover and simmer for at least 20 minutes.
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Remove from the heat and using a hand blender blitz until smooth. Or place the sauce into a blender.
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Rice the broccoli by placing the florets into a food processor and blitzing until it looks like green breadcrumbs.
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Heat one tablespoon of oil in a frying pan and add the broccoli, lemon rind and juice and cook for 3-5 minutes until the broccoli is soft and cooked. Not too mushy though.
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Remove from the heat and stir in the ricotta, Parmesan cheese, salt and black pepper until combined.
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Preheat the oven to 180C/350F degrees
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Lightly butter a baking dish.
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Spoon half of the tomato sauce over the bottom of the baking dish.
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Place a couple of tablespoons of the broccoli and ricotta mixture into a crepe and roll into a “cigar”.
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Place the filled crepe on top of the sauced lined baking dish.
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Repeat until the baking dish is full of stuffed crepes.
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Spoon the remaining sauce over the crepes.
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Sprinkle the Mozzarella cheese over the sauce (Parmesan would work too)
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Bake for 15 minutes.
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Eat and enjoy!
Serves 2 – 3 people (6 filled crepes)
Nutritional info per filled crepe “cannelloni” : 282 Calories, 15g Fat, 16g Protein, 13g Total Carbs, 4g Fibre, 9g Net Carbs
Taken from divaliciousrecipes.com