Last updated on September 12th, 2016
Make a dozen egg-crêpes, fill them with cheese, herbs, and garlic, top them with fragrant tomato sauce, and what will you have? An exquisite main course that you can serve for dinner tonight.
When I made this vegetarian, gluten-free dish for my spouse, he proclaimed “Oooh, this is heavenly!” And that, my friends, is what I consider a ringing endorsement.
Here’s the step-by-step recipe (you’ll find a printable version at the end of this post):
First, make the crêpes: Take 6 large, organic eggs…
And break them into a green bowl.
Beat the eggs thoroughly with a wire whisk. Then whisk in a pinch of salt and 1/4 cup milk. (I used half-n-half, ‘cuz I’m not watching my diet.)
Now heat a buttered (or vegetable-sprayed) 6-inch diameter skillet over medium heat.
Then tip a scant 1/4 cup of the egg mixture into the skillet, swirl the pan so the egg coats the bottom, and let it sit until done — 30 seconds to 1 minute. You do not need to flip the crêpe over.
Invert the pan, and knock the eggy disk onto a cooling rack. You can overlap or even stack the crêpes without fear of sticking.
Note. You can certainly prepare your crêpes ahead of time. When cool, seal them in a plastic zip-lock bag, and refrigerate for up to 24 hours. For longer storage, freeze the crêpes.
To make the filling, put 1 cup ricotta cheese into a purple bowl.
Add 1 cup shredded mozzarella, and stir with a spatula to combine.
Then add some herbs! I added 2 tablespoons fresh, minced parsley…
And 1 tablespoon dried Italian Seasoning. Italian seasoning contains basil, oregano, and other herbs you’d expect. It has a terrific perfume.
For a little “zing,” you’ll definitely want to add a couple of minced garlic cloves. So don’t omit them.
Now put about 2 tablespoons of the cheese mixture along one edge of the crêpe…
And roll it up!
Fill and roll the remaining crêpes, and place them in a greased (or vegetable-sprayed) 9×12 baking dish.
Top the crêpes with a little tomato sauce — 1 to 1 1/2 cups. You can use your own, homemade sauce, or your favorite supermarket variety. Marinara is always nice.
Finish with a handful of shredded mozzarella.
Bake at 350°F until the cheese melts — about 30 minutes.
This next step is entirely optional: To crisp the edges of the crêpes, and also to give the cheese some spotty brown coloring, stick the pan under the broiler for about 3 minutes.
Then open a bottle of your favorite red wine…
And brace yourself for something truly exquisite.
Gorgeous, protein-rich, low-carb crêpes…a garlicky, herby, double-cheese filling…there’s nothing about this gluten-free, vegetarian main course that isn’t love at first bite. Serve it with a lightly-dressed green salad, and you’re good to go!
In the comments field below, let me know if you might try this dish some day. As always, your words are the sunshine of my life.
And to make your life a little easier, here’s a photo-less version of this recipe, which you can print with just 1 click:
These cheese-and-herb-filled crêpes are gluten-free, vegetarian, and so delicious you will faint. Don't make me beg you to try them.
Ingredients
- 6 large, organic eggs
- 1/4 cup half and half (or plain milk)
- Pinch of salt
- Butter or vegetable spray for greasing the skillet
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, plus extra for sprinkling
- 2 tablespoons fresh, minced parsley
- 1 tablespoon Italian Seasoning
- 2 garlic cloves, minced
- Seasoned tomato sauce, such as Marinara -- about 1 - 1 1/2 cups
Instructions
- In a medium bowl, thoroughly beat the eggs with a wire whisk. Then whisk in the half and half (or milk) and the salt.
- Heat a non-stick, 6-inch-diameter skillet over a medium-low flame until drops of water dance on the surface, then add just enough butter to film the pan. (Alternatively, you can spray the skillet with non-stick spray.) Pour a scant 1/4 cup of egg batter into the skillet, and swirl to coat the pan’s bottom. Cook until the eggs are set -- 30 seconds to 1 minute. There’s no need to flip the crêpe over. Invert the skillet, and knock the crêpe onto a cooling rack. Crêpes can be stacked when cool.
- Center the oven rack; preheat oven to 350°F. In a medium bowl, stir together the ricotta, mozzarella, herbs, and garlic. Scoop 2 tablespoons of the cheese mixture onto one edge of a crêpe. Roll the crêpe into a cylinder. Fill and roll the remaining crêpes, and transfer them to a greased 9x13 baking dish. Drizzle some tomato sauce over each crêpe, and finish with a sprinkling of shredded mozzarella.
- Bake until the cheese melts -- about 30 minutes. (Optional: to crisp the edges of the crêpes, and also to brown the cheese, pop the dish under a broiler for 3-5 minutes.) Serve with a green salad. Wine pairing: Cabernet Sauvignon.
Notes. Crêpes can be made in advance. When cool, seal in a zip-lock bag, and refrigerate for up to 24 hours. For longer storage, freeze the crêpes.
The filled but not baked crêpes can be made in advance, too. Just put them in a greased 9x13 baking dish. Cover the dish with plastic wrap, and refrigerate for up to 24 hours. Remove the plastic wrap before baking.
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Sherri Gallant says
I’m thinking these will be lovely for Christmas or Boxing Day brekkie. Or a nice Boxing Day supper after turkey the day before!
Faye says
Egg crepes? Who knew! I am definitely going to make these. I have eleven hens that lay the best eggs ever and I am always on the lookout for egg-based recipes. Thanks Kevin.
Brenda Johnson says
What a great fresh spin on an old classic!!! You’ll never miss the “regular” crepes, or pasta typical of this dish! All the creamy cheesy goodness….the robust sauce…the garlic and herbs….just missing a boatload of carbs!!! Win win in my book!!! I can tell you dear folks that this reheats well too!! No damage to texture or taste!!! (It was a wonderful lunch!! ) Thanks for sharing Kevin!!!
Linda says
This looks delicious! Thanks so much for offering great gluten free recipes! I’m definitely going to try this.
Judy says
Beautiful dish! I don”t think it would make 4-6 servings here, lol
Cheryl says
These look delicious. Is there any way you can change your “print” option to include the photo? I always like a photo with the recipes I save–and in order to do this with your recipes I have to copy and paste not only the text, but then copy the photo and insert it into the new word document I make. It’s just a lot of extra work–and I just want to cook!
Kevin Lee Jacobs says
Hi Cheryl – I’ll investigate the photo-with-recipe idea. Most printable recipes on the internet do not include a photo, because the photo uses up tons of printer ink. If it’s any help to you, I just now copied the printable version above, and the photo showed up when the recipe was pasted in a Word document.
Beverly, zone 6, eastern PA says
Speaking of photos… Can we see one of Brenda getting her taste treats??? She needs to wear one of those pageant banners saying “Official Taster for KLJ”. A glittery crown wouldn’t hurt, either. WE ARE ALL JEALOUS, believe me.
This recipe looks splendiferous ! Once I have my brand new refrigerator organized, I will give it a try. The kitchen is all topsy turvy today, but in a good way.
Kevin Lee Jacobs says
Hi Beverly – A glittery crown and Official Taste-Tester pageant banner — perfect for Brenda Johnson!
Victoria says
A great make ahead special dish to serve for breakfast at our B & B for gluten-free and not gluten–free guests. Thanks!
Annis says
My brother-in-love sent this recipe to me suggesting we have it for our Boxing Day get together. So I will be making it soon! Sounds delish!
Shivonne says
These look divine! I am vegetarian and my sister is gluten free so this needs to make an appearance at one of our holiday feasts!
Marjie T. says
This could be the ticket for Christmas brunch with a daughter-in-law who is a gluten-free kind of gal. Thank you for this and all you share. All the best wishes for a very merry Christmas, wonderful solstice and fabulous 2016.
johanna says
This looks great. Thank you for this recept. I wil tray it. Merry Christmas and a good 2016.
Cate says
Can’t wait to try it! Your GF recipes are always a great success in our house
Elizabeth says
BOXING DAY BRUNCH. ON MY LITTLE DECK, LOOKING WEST TOWARDS THE SF BAY.
YUM. THANK YOU
Cerise Terry says
Thank You,Kevin. Did not know you could prepare crepes ahead of time. Makes it even better. Will be making this for incoming guests soon. You are a culinary hero. Cerise
ArtistryFarm says
WHEN will we be able to get your cook book??
Lori Schmidt says
Most definitely added to my collection of “To trys” Problem is the collection is growing every time you post something new and delicious and the opportunities to prepare them aren’t as many (I cook for one). Thanks for all the great recipes and so glad that you are sharing more Vegetarian (meatless) recipes too. Yum!
John says
This is one of those dishes that you can easily whip up with what’s on hand –I love that! Will definitely give it a go.
Denise says
These look and sound fabulous…and I definitely will try them. Thank you!
Linda Duryee says
Thank you for all the lovely recipes. Your a great cook. Merry Christmas!
Carolyn says
Always looking for an easy, gf recipe for a friend is needs to eat gf. The idea of this for Christmas dinner sounds good. Maybe I’ll make the crepes tomorrow.
Merry Christmas and Happy New Year to you and the family. Think spring!
Jeanne Collins says
Kevin, I so appreciate the gluten free recipe love!!! I went out to dinner with friends the other night at our favorite North Beach Italian restaurant and was so jealous watching Megan devour her Manicotti. My risotto was lovely but I wished for gluten free manicotti and now I can have some! I have all the ingredients so this is dinner tonight!!! Thank you!!
pk says
Love manicotti – hate stuffing them. This recipe I will try!
For Cheryl– the copy & paste into Word document will also allow you to reduce size of photo, and or delete it if you don’t need/want it.
Merry Christmas!
Morgan says
A neighbor used to do this, and it was a delicious dish, thanks for the reminder! Considering making it for friends who just went low carb. Vegetarian is a tricky label, only lacto-ovo vegetarians would eat this.
Happy Holidays to you and yours, Kevin!
Kathy from Cold Climate Gardening says
I have no problem with gluten but follow a low carb diet. Keep the low carb recipes coming!
Patty Jausoro says
Done! It’s in the oven right now and I can’t wait for it to come out. So pretty. I have actually NEVER made a crepe before and was surprised at how easy this was. Your easy to follow instructions helped. What a great feast for this holiday week!
Martha C says
I am always interested in delicious gluten free recipes for my daughter…can’t wait to try this one!
Kevin Lee Jacobs says
Hi Patty Jausoro – You’ve done me proud!
Sheri says
Wow! That looks Yummy! You can go-Greek on these babies too! Feta cheese, diced spinach, Greek olives, sweet onion, artichoke hearts, roasted garlic…burp all day…..Socrates Revenge!
Trudi says
what a great way to use those 18 farm fresh eggs i was gifted with! and another way to have eggs for .(whatever meal i choose.) thanks
Carol Samsel says
Thank you so much Kevin. I’m creating a Gluten-Free recipe book for my future daughter-in-law and this will be a perfect main meal for them. Of course I”ll be trying it out myself too ♥ Merry Christmas!
Sherlie Magaret says
OMG!!!! I am so excited about this dish, I have recently had to give up anything with wheat in it and am following a low carb, high protein diet for diabetics. I could see doing so much with this recipe and filling by adding veggies and even adding meat to the marinara sauce. OMG, it would satisfy my pasta cravings. Thank you, Thank you. Merry Christmas! Have a safe and joyous holiday.
Brooklyn Bob says
Kevin, I made the egg crepes (easy!) and filled them with the cheeses and herbs (easy easy!) and topped them with spaghetti sauce and more cheese (easy-easy-easy) and baked them off. DELICIOUS.
Kerry says
made this last night and it was lovely! a big hit! thanks!
Kevin Lee Jacobs says
Brooklyn Bob and Kerry – So glad this GF manicotti worked out for you. Yay!
Scotch says
Just came up with Sunday brunch for newly gluten free family members!
Thanks
lise Gray says
Hi kevin!!! we are making the Manicotti tonite, for christmas day,thank you so much!!! we are having vegetarian family for christmas day ! this is going to be our brunch as well as i’m making a spinach and feta with pomegranate salad, yummy!!!! thank you and yours, and happy Holidays…by the way….i made the Scandinavian Glugg, yummy was a hit, and so am making it again for Christmas! ;o)
Lise
lise Gray says
P.S. Kevin, one question for next time i make this…can i prepare the filling 1 1/2 day in advance without putting it into the crepes, and just refrigerating it? i am wondering about this,,,, thank you for all your recipes!
Kevin Lee Jacobs says
Hi lise Gray – Glad you enjoyed the glugg! As for the manicotti, yes, you can make the filling a couple of days in advance. Happy holidays to you!
Phee K. says
Merry Christmas Kevin! This recipe looks perfect and I love that there are no grains added.
Merrilee says
Thanks for a wonderful GF recipe. Love it!
Grazyna says
Thanks for sharing this recipe. I will definitely be making this. More and more of our friends a gluten free so it will be great. I’m sure we’ll also enjoy it, too. Just got 4 doz fresh eggs from couple of friends so it will be great way to use them. I hope it would freeze well, too. Have you tried to freeze the leftovers or there are just no leftovers?
Mary V says
These look wonderful! I’m going to make them for dinner tonight! Great recipe for diabetics but I won’t tell my husband that
Arlene says
Wow, just the ticket for a relaxing evening meal. Love the fact it can be made ahead of time. Will be making this weekend. Thanks Kevin.
Frederque Jennette says
So delicious! Super recipe!!!!
Nancy says
Kevin, this was superb!! It tasted just like pasta. We gobbled it down. Now that I have made it once it will be a snap to make in the future. Thanks for yet another “keeper”!
Pat says
This was so tasty. We’ll be making this again – and again. I’m already thinking of alternate fillings – smoked salmon added to the ricotta, sausage meat etc. Thanks Kevin.
Martha says
I just made this for my GF daughter on her weekly visit to do her laundry. On a rainy, warm, January day, this was just the meal to be not only delicious but “comforting”. Another great GF recipe! Keep them coming!
Sandy Martinez says
Awesome Kev! I’m sending this to my GF Girlfriends then I’m going to the market for cheese!! You’re my herio!!
Love, Sandy
Wendy Stewart says
This dish was delicious! Fun to prepare, comforting and yummy. Plus, I never dreamed I could make any kind of crepe, so I learned something new. Thanks for the recipe.
Pam says
Well, I missed this one! I will be doing this one soon! <mouth watering.
Cathy says
Yes, gonna try this! When i still ate lots of wheat and other gluten products, I could not tolerate eggs (leaky Gut?), but now that i can eat eggs again, this is one i would love to try. Thanks kevin
Alice Viafore says
I seriously love the your pictures of each step of your recipes.
I can’t wait to try the manicotti and the flourless chocolate cake. I think tomorrow nights dinner and dessert are decided!