Ingredients: |
Ingredients: For the Crepes:
3 large eggs
1 1/4 cups water
1 1/2 cups all purpose flour
Kosher salt
Olive oil for the pan
(makes about 24 crepes)
For the Filling:
2 lbs. ricotta cheese
1 cup grated mozzarella
1 large egg
2 tsps. chopped fresh parsley
1/2 cup besciamella (White Sauce)
1/2 cup chopped, cooked spinach, liquid squeezed out
4 tbs. locatelli cheese
Kosher salt
Tomato gravy
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Directions: |
Directions:Prepare the crepes:
1. In large bowl, beat the eggs until frothy.
2. Beat in small portion of the water, followed by a small portion of the flour.
3. Continue adding water and flour, beating after each addition to make a smooth batter. Season with salt.
4. Using crepe pan, oil pan and add about 1/4 cup batter to hot pan. Swirl around to fill entire pan. Cook quickly (about 1 minute) and carefully flip to cook other side.
5. Place on plate and continue making crepes until batter is used up.
Make the filling:
1. In large bowl, stir together the ricotta, mozzarella, egg, parsley, besciamella, and spinach.
2. Stir in 1 tbs. of locatelli cheese and season with salt.
3. Preheat oven to 350°F.
4. Spread gravy on bottom of 2 baking dishes.
5. Spread about 2-3 tbs. filling into crepe. Do not overfill.
6. Roll crepe into a tube. Place into baking dish.
7. Continue until dishes are filled. Pour gravy over top.
8. Sprinkle with mozzarella and locatella.
9. Cover and bake until crepes are puffed (about 20-30 minutes).
10. Remove cover and let get lightly brown. |
This recipe for Manicotti is from