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Manicotti (Pancake Style) Recipe

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This recipe for Manicotti (Pancake Style), by , is from The Calabro Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rhonda Calabro
Added: Sunday, July 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Manicotti/Pancake
1 c. flour
1 c. water
1/4 tsp. salt
2 eggs

Filling
1 lb. Ricotta
1 Egg
1/4 c. Grated Cheese
1/4 c, Fresh Parsley

Directions:
Directions:
Manicotti/Pancakes - Grease pan very lightly before starting and repeat with every other pancake. Mix ingredients. Pour 1 tablespoon and 1/2 of each pancake into center of small iron frypan and swirl to create a thin crepe size pancake. Cooking on med-high heat. Pancake is cooked when top appears shiny. Cook on one side only. Remove from pan and begin to stack each pancake. Seperate each pancake with wax or parchment paper.

Filling - Mix ricotta, salt, eggs, chopped parsely and grated cheese. Fill pancakes and roll eace end over. Line in a baking dish/pan, pour your favorite sauce over the center on each one, sprinkle with grated cheese (single layer) and bake at 425 for 20 minutes

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
Grease with a vegetable oil. Use paper towel to absorb the oil and you may use the same towel to oil the pan every other pancake. Pancakes should appear pale. Do not over cook

 

 

 

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