Directions: |
Directions:Mix well all filling ingredients in a large bowl. Set aside. In another bowl mix all the ingredients for the dough.
In a small non-stick fry pan cook the dough as follows: Using a small gravy ladle (about 1/4 c, spoon dough mixture into pan turning pan to distribute the mixture, cook until set on one side only. Flip it out of the pan onto a flat surface. You may cook several before filling them. To fill place about 1-2 tbsp. of filling in the center of each, fold each side to center forming a tube.
In a baking dish cover the bottom with sauce, line the manicotti in the dish and cover with more sauce, bake until hot at 350º - 1/2 hour if thawed, 1 hour if frozen. I find it best to defrost them to room temp. before cooking. |
Personal
Notes: |
Personal
Notes: These can be placed individually on a cookie sheet without sauce, frozen, then moved to a plastic bag and frozen to be used at a later time.
Be sure they are completely frozen before putting in a bag preventing them from sticking together.
Personal Notes from Eileen:
I make this same recipe. It takes some practice to swirl the pan to spread the batter before it cooks. Experiment with different amount of batter to see what works for your size pan. I use a 4 inch egg pan with very shallow sides and 90º angle between bottom and sides, and a gravy boat serving ladle (scant ¼ cup).
I put them on a foil cookie sheet without sauce and freeze. I take them out Christmas morning and add sauce on top before putting in the oven.
Yield is very user dependent, lol. Depends how thin you make the crepes, size of pan and how much you fill them so have extra ingredients around to make more filling or crepes if needed until you know how yours turn out. With my 4 inch pan I get about 40 manicotti per recipe with a couple crepes left over.
A Christmas favorite!
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