Homemade Manicotti Crepes
If you're pressed for time, you can use store bought and just stuff them with recipe below.
Crepes recipe:
6 eggs
1 cup of flour
1 cup of milk
1/2 Teaspoon salt
This recipe makes a pancake type crepe for the manicotti stuffing. In a large bowl, beat your eggs together well. Add salt and mix.
Slowly add the milk and flour alternating. Beat out all the lumps. This batter will be thin, but should not be watery.
Using a non-stick frying pan, pour enough batter onto a hot skillet to make a 6 inch pancake. The pancake should be thin, if too thick, add a bit more milk.
When you can see the edges start to brown, flip the pancake and cook on other side.
To keep these from sticking together, place a sheet of wax paper between layers till ready to stuff.
Stuffing Mixture:
3 lbs or Ricotta Cheese ( I use whole milk)
1 Lb of mozzarella shredded.
1 egg beaten
1/4 grated cheese
2 TB of Parsley flakes
Salt and Pepper.
1 Qt of marinara sauce
13×9 pan
Beat the egg and add the grated cheese, parsley, salt & pepper.
Fold in the mozzarella cheese and ricotta. Blend well..
Place about 1/2 cup of marinara sauce in bottom of pan. Add a few teaspoons of water to thin the sauce. Be sure entire bottom is covered, add a bit more sauce if needed.
Take a manicotti crepe and fill with ricotta mixture. Careful not to over fill as they need to roll and lap over. Place seem side down in pan. Continue stuffing and rolling the crepes seem side down until pan is filled.
Pour remaining marinara sauce over the crepes. Cover with aluminum foil and back at 350 degrees F for about 30 mins.
If you're pressed for time, you can use store bought and just stuff them with recipe below.
Crepes recipe:
6 eggs
1 cup of flour
1 cup of milk
1/2 Teaspoon salt
This recipe makes a pancake type crepe for the manicotti stuffing. In a large bowl, beat your eggs together well. Add salt and mix.
Slowly add the milk and flour alternating. Beat out all the lumps. This batter will be thin, but should not be watery.
Using a non-stick frying pan, pour enough batter onto a hot skillet to make a 6 inch pancake. The pancake should be thin, if too thick, add a bit more milk.
When you can see the edges start to brown, flip the pancake and cook on other side.
To keep these from sticking together, place a sheet of wax paper between layers till ready to stuff.
Stuffing Mixture:
3 lbs or Ricotta Cheese ( I use whole milk)
1 Lb of mozzarella shredded.
1 egg beaten
1/4 grated cheese
2 TB of Parsley flakes
Salt and Pepper.
1 Qt of marinara sauce
13×9 pan
Beat the egg and add the grated cheese, parsley, salt & pepper.
Fold in the mozzarella cheese and ricotta. Blend well..
Place about 1/2 cup of marinara sauce in bottom of pan. Add a few teaspoons of water to thin the sauce. Be sure entire bottom is covered, add a bit more sauce if needed.
Take a manicotti crepe and fill with ricotta mixture. Careful not to over fill as they need to roll and lap over. Place seem side down in pan. Continue stuffing and rolling the crepes seem side down until pan is filled.
Pour remaining marinara sauce over the crepes. Cover with aluminum foil and back at 350 degrees F for about 30 mins.
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