Broccoli Cannelloni
Servings: 6 cannelloni
Calories: 319kcal
Coconut flour crepes are filled with a mixture of broccoli and ricotta for a delicious and filling low carb meal.
Print Recipe
Ingredients
Crepes
- 3 tablespoons coconut flour
- 5 large eggs
- 2 tablespoons coconut oil
- ½ cup water
- 1 tablespoon butter
Sauce
- 2 cloves garlic, peeled and chopped
- 1 small onion, peeled and chopped
- 1 cup tinned tomatoes
- 2 tablespoons fresh basil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Filling
- 10 oz broccoli florets
- ¼ cup Parmesan cheese, grated
- 10 oz Ricotta cheese
- 1 lemon, juice and rind
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Topping
- ½ cup Mozzarella cheese, grated
Instructions
Make the Crepes
- In a bowl, mix all the ingredients except the butter together. Either whisk or use a hand blender until the mixture is smooth.
- Heat the butter in a medium sized frying pan on a medium heat.
- 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.
- 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.
- Repeat with the remaining batter.
Make the Sauce
- Heat 1 tablespoon of olive oil in a frying pan on a medium heat and add the onion. Saute for 5 minutes until soft.
- Add the garlic and cook for a further 3 minutes.
- Add the tinned tomatoes, breaking them up with a spoon and add the basil. Season with salt and pepper.
- Bring to the boil, then cover and simmer for at least 20 minutes.
- Remove from the heat and using a hand blender blitz until smooth. Or place the sauce into a blender.
Make the Filling
- Rice the broccoli by placing the florets into a food processor and blitzing until it looks like green breadcrumbs.
- 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.
- Remove from the heat and stir in the ricotta, Parmesan cheese, salt and black pepper until combined.
Assembly
- Preheat the oven to 180C/350F degrees and lightly butter a baking dish. We used an 9 inch square dish.
- Spoon half of the tomato sauce over the bottom of the baking dish.
- Place a couple of tablespoons of the broccoli and ricotta mixture into a crepe and roll into a “cigar”.
- Place the filled crepe on top of the sauced lined baking dish.
- Repeat until the baking dish is full of stuffed crepes.
- Spoon the remaining sauce over the crepes.
- Sprinkle the Mozzarella cheese over the sauce (Parmesan would work too)
- Bake for 15 minutes.
- Eat and enjoy!
Notes
Makes 6 stuffed crepes.
Nutrition
Serving: 1cannelloni | Calories: 319kcal | Carbohydrates: 13g | Protein: 17g | Fat: 23g | Fiber: 4g | Net Carbohydrates: 9g