Mix eggs and water in a large mixing bowl, then add flour and salt. Beat on low until the batter is smooth. Let the batter chill for 30-60 minutes. Cook each manicotti crepe in a greased, 7-inch pan. No need to flip the crepe. You can make the manicotti filling while the crepe batter is resting.
Spinach Manicotti Filling 8 ounces frozen spinach thawed and squeezed dry 1 1/4 cups low fat ricotta cheese 310 g, it has less carbs than full fat 8 ounce bag 5 cheese Italian blend 226 g, or mozzarella 1 large egg 1/2 teaspoon pepper 1/2 teaspoon salt 1 pinch fresh nutmeg
Low carb manicotti has just 5.8 net carbs per serving. Italian food is one of my very favorite cuisines. I love the seasonings, the rich sauces, the tender pasta, and the gooey cheese that’s a part of so many Italian dishes. Perhaps that’s why I try to recreate them to be low carb. I really like this manicotti recipe – it definitely has the flavor.
To fill the manicotti, I use 2 Tbsp. filling per crepe. Spread the filling out in the center of the crepe as evenly as possible, making sure to go all the way to the ends. Roll the manicotti up; it shouldn’t be round like a rod but more rectangular, with a flat-ish top and bottom, around an inch and a half wide.