Try this Manicotti - Cheese Filled Italian Crepes recipe, or contribute your own.
Suggest a better descriptionCrepe Mixture
1. In either a blender or mixing bowl, mix together the eggs and water first.
2. Add flour into this slowly until smooth.
3. Put in fridge for at least 1/2 hour.
NOTE: This can be made a day ahead to save on time.
Filling (while crepe mixture is resting)
1. In a large bowl, mix together the Ricotta, Pecorino Romano, Mozzarella, basil, parsley, eggs and pepper.
2. Cover and put in fridge until needed.
Making the Crepes
1. Heat an 8-inch non-stick fry pan or crepe pan. Once heated, spray with Pam to cover sides and bottom of pan.
2. Pour 1/3 cup of crepe batter into the pan and swirl and tilt until the bottom of the pan is covered evenly. Return to burner. (If you think you need more or less mixture in the pan adjust accordingly. You want a thin even layer on the bottom of your pan).
3. Let it cook until the top of the crepe appears dry. About 1 minute or so. When you first put the mixture in the pan, the top is "wet" looking, slowly it will start to look "dry". Once its all dry, take a butter knife or spatula and slide under the crepe and flip over. Cook for 5 seconds more.
4. The crepe should slide out of the pan onto your surface. I put a sheet of aluminum foil on m y counter and as I make the crepes I just slide them out onto the foil until they cool. Once cooled you can arrange them on the foil so they overlap each other.
5. Spray your pan again with Pam and make another crepe. Do this until all the batter is gone. This recipe makes approx 16-20 crepes.
Assembly
1. Preheat your oven to 325 degrees F.
2. Take a baking pan (13x9 inch or larger) and cover the bottom with sauce. The sauce should be room temperature, so that the cheese doesn't melt out of the crepe while you are filling them.
3. To assemble the crepe, place about 2 tablespoons of the filling in a line across the crepe and roll it up. Place them seam side down in the pan.
4. Continue doing that until the pan is full. Based on what size pan you use, that will determine how many you can get in the pan.
5. Any extra manicotti that you roll that doesn't fit in the pan can be frozen and kept in a freezer bag for at least 3 months.
6. Once the pan is full, put another layer of sauce on top of the stuffed manicotti until they are all covered.
7. Cover pan tightly with foil.
8. Place in 325 degree oven and bake for 40 minutes.
9. Take off foil and sprinkle the remaining cup of shredded mozzarella evenly on top.
10. Put bake in oven until the cheese melts and slightly browns (approx 5-10 min)
11. Take out of oven and let rest at least 10 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (773g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 844 | ||
Calories from Fat: 345 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.3g | 51 % | |
Saturated Fat 20.7g | 104 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 117.7mg | 36 % | |
Sodium 2404.4mg | 83 % | |
Potassium 1521.4mg | 40 % | |
Total Carbohydrate 81.8g | 24 % | |
Dietary Fiber 10.1g | 40 % | |
Sugars, other 71.7g | ||
Protein 41.9g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 844
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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