Prep 1 hr
Cook 30 mins
I have to say that these are a bit more time consuming than just using manicotti pasta shells, but the extra time spent making these is well worth the effort! I have even added into the filling, a 10-ounce box of spinach that has been thawed and cooked in the microwave in 1/4 cup water for 5-6 minutes, then hand squeezed very dry, but that is only optional the filling is wonderful even without the spinach, if you decide to add in the spinach, then omit the fresh or dryed parsley. To save time make the crepes up to a day ahead, cover and refrigerate or you can freeze them for up to 1 month. Use you own favorite pasta sauce for this. You should get anywhere from 8-9 manicotti crepes with the amounts listed, I would strongly suggest to double the complete recipe!
- 1 cup water (may need to use a bit more)
- 1 cup flour
- 2 eggs
- 1⁄8 teaspoon salt
- vegetable oil (for frying)
- 1 lb ricotta cheese
- 1 cup grated mozzarella cheese, packed
- 1⁄2 cup grated parmesan cheese
- 1 teaspoon fresh garlic (no more than 1 teaspoon, otherwise it will be too overpowering!)
- 1 egg
- 2 tablespoons fresh finely chopped parsley (or use 2 teaspoon dried parsley)
- salt and black pepper
- 2 cups favorite pasta sauce
- 2 cups grated mozzarella cheese (for topping)
- Set oven to 350 degrees.
- Butter an 11 x 7-inch baking dish or a 9 x 9-inch baking dish (you can really use any size large enough to hold the crepes and the pasta sauce).
- To make the crepes: In a bowl whisk together 1 cup water, flour, eggs and salt until very well blended (the batter will be thin, add in a bit more water if the batter is too thick).
- Brush a skillet with oil over medium heat.
- Ladle about 2-3 tablespoons of batter into the pan tilting the pan so that the batter coats the bottom.
- Cook the crepe until the bottom is set (about 1 minute, but DO NOT brown, this should take about 1 minute).
- Loosen the edges with a knife, turn the crepe and cook until second side is set (do not brown, this should take about 3 minutes).
- Repeat with remaining batter, brushing with more oil if necessary.
- To make the filling: In a bowl, mix ricotta, 1 cup mozzeralla cheese, Parmesan cheese, egg, fresh garlic, parsley, salt and pepper.
- Spread about 1 cup of pasta sauce in the bottom of the baking dish.
- Spoon about 3 tablespoons filling down the center of the crepe.
- Fold both sides of the crepe over the filling.
- Arrange in the baking dish (seam side down).
- Repeat with remaining filling and crepes.
- Pour about 1 cup pasta sauce over the crepes (the sauce does not have to cover the crepes completely!).
- Sprinkle with mozzeralla cheese (at this point you can cover and refrigerate up to 24 hours before baking).
- Bake for about 25-30 minutes.
This turned out very runny and soupy for me. I think it may have been the fault of the jarred pasta sauce I used, which, in retrospect, did seem a bit watery. I'm not rating this right now, because I'm not convinced the problem was the fault of the recipe itself, but I did want to pass on the advice to make sure you choose a thick pasta sauce for this. I don't think crepes can handle a very moist sauce the way pasta can.
Very yummy recipe but I altered the filling quite a bit. Added some fresh chopped basil and fresh chopped Italian parsley, dash of nutmeg, little onion powder and chives. Used one container of ricotta but added one package of cream cheese, doubled everything else, but instead of parm I used a 3 cheese blend of parmesan, asiago, and romano. DIdn't have time to make my own sauce this time so I used Newman's Own Tomato Basil sauce, it came out very yummy with a creamy cheesy filling!