Manicotti in Crepe Shells Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crepe Shell Ingredients:
5 Eggs
1.5 cups of water
1.5 cups of white flour
2 tablespoon olive oil
Sprinkle of sugar
Sprinkle of salt
Filling:
2lb container of whole milk ricotta cheese
1 egg to mix with the ricotta
For Pan:
*1 tablespoon of butter to grease the pan at the start of cooking
*non stick cooking spray if pan is acting up
Topping for prepped, rolled manicotti:
24 ounces jar red sauce (use your discretion for amount)
16 ounces shredded mozzarella
Materials for assembly line set up:
*Large bowl for mixing crepe ingredients
*whisk!
*ladle
*spatula
*Large bowl and mixing spoon for ricotta filling
*Cutting board, plate or flat surface to lay crepe on to fill/roll it
*Lasagna pan for lining up rolled manicotti and baking
*Large frying pan (I'm using stainless steel currently and it is fine, not sticking)
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Directions: |
Directions:Preheat oven to 350 degrees F
Whisk together eggs, water, flour, oil, sugar and salt until you see tiny bubbles in the liquid like batter. I put the burner on medium low and put the pat of butter into the pan. Then I lift the pan and circle it around to spread the butter. When it is melted you can ladle the first scoop of batter into the pan. I place about a 1/4 cup of batter into the pan at at time, sometimes a bit more depending on how big I want the crepe. Then again Iift the pan off the heat and circle the batter around making a thin coating of crepe batter in the pan in a circle shape. About a minute later I flip the crepe (it is light tan/brown on the cooked side) and give it another minute on the pan. Then with spatula I transfer it to the cutting board. Continue dong this and stacking them up, I almost never have to grease the pan again after the first crepe.
In the second bowl I will mix the ricotta and one egg. Scoop about 4-5 tablespoons or desired amount of ricotta filling into the crepe shell and roll it up, making a manicotti. Coat bottom of lasagna pan with a few tablespoons of red sauce. Place rolled manicotti (seam down) into the lasagna pan in a line. When pan is full of manicotti pour desired amount of red sauce onto the manicotti and cover with the mozzarella. Bake at 350 degrees for half hour or so until cheese is melted. |
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Number Of
Servings: |
Number Of
Servings:10-12 manicotti or so |
Preparation
Time: |
Preparation
Time:45 minutes or less |
Personal
Notes: |
Personal
Notes: Danny loves these and love to bring them for lunch to work as well as the recipe can make so many. I use this standard crepe recipe here all the time and fill it with other things such as cooked chopped apples with cinnamon for example, with a bit of chocolate syrup on it. My boys like to eat these crepes plain, rolled up. They dip them in maple syrup just like this. Gabriel calls them "penkins" (aka pancakes:) or "crepees".
They can be made in advance and stacked (I put wax paper between them) and then refrigerate, and if I make a batch of crepes for breakfast I will use the additional ones to make the manicotti as well for the efficiency of it! If I am making less I simply split the recipe in half. Now that we have this style of manicotti we never use the store bought shells anymore, as this is so easy and much fluffier and lighter.
xoxoxo
Lisa
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