"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Manicotti Crepes Recipe

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This recipe for Manicotti Crepes, by , is from Family Favorites from the Albis and Caruso Homes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Albis
Added: Monday, October 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs, well beaten
1 cup all purpose flour
pinch of salt
2 tbsps. olive oil
tomato sauce
Parmesan cheese

Directions:
Directions:
Place beaten eggs in a large mixing bowl. Sift flour and pinch of salt. Add flour to the eggs gradually, while beating with an electric mixer on slow speed, until mixture is smooth. Add water and 2 tbsps. olive oil to bowl; mix on slow speed until mixture is lump-free. Cover bowl wih a damp cloth and let rest for 30 minutes.

Heat a 9 inch nonstick skillet over medium-high heat; brush pan lightly with olive oil. Remove pan from heat, stir the batter in the bowl, and pour 2 to 3 tbsps. into a single spot at the edge of the skillet, tilting so batter just coats the bottom. Cook crepe until bottom is set, about 5 seconds, loosening the edges and underside with a spatula. Turn the crepe over and cook until second side is set but not browned, about 5 seconds. Continue until all batter is used up, stirring batter occasionally.

Remove finished crepes to a warm platter, stack and cover with a clean towel until needed. Fill crepes with 2 tbsps. of your favorite filling, such as ricotta, meat or a combination of the two. Roll each manicotti and place in an ovenproof dish, seam side down. Pour 2 heaping spoonfuls of tomato sauce over manicotti and grated Parmesan cheese. Bake in 400 degree oven for 20 minutes.

Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
Crepes can be prepard in advance by placing each crepe between 2 sheets of wax paper and allowing to cool completely. Put in plastic bags and refrigerate for up to 3 days. You can also freeze for up to 1 month. Bring to room temperature before using. If you make this recipe you have to call them "Mani-got".

 

 

 

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