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    You are in: Home / Recipes / Fresh-Made Manicotti or Cannelloni Crepes Shells Recipe
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    Fresh-Made Manicotti or Cannelloni Crepes Shells

    Fresh-Made Manicotti or Cannelloni Crepes Shells. Photo by Yankees0814

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    FlemishMinx's Note:

    This is really a crepe and not a shell, to be used in your favorite manicotti or cannelloni recipes. These are tender, and in my opinion the flavor is nicer than store-bought. The batter can be flavored by the addition of dried basil or oregano, or use your imagination. Simply place the filling in the center of each crepe vertically, then bring each side towards the center, placing seam-side down in your baking dish. Voila! You have a filled manicotti with none of the time and mess associated with trying to stuff a store-bought shell. I find this method alot more fun ! They will expand during baking so allow plenty of room in your baking dish.

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    Units: US | Metric


    1. 1
      Mix all ingredients together in a bowl, blending and stirring until you have a smooth batter.
    2. 2
      Place a small 13 cm (or 6 inch) dry non-stick skillet over moderate heat.
    3. 3
      Ladle out 1/4 cup batter into the heated pan, and swirl to cover the bottom.
    4. 4
      The crepe should set almost instantly.
    5. 5
      As soon as the edges begin to dry and pull away from the pan, remove the crepe (this can be done with the fingers) and turn it over allowing the other side to cook quickly.
    6. 6
      This should only take seconds.
    7. 7
      See description above for filling your crepe.

    Ratings & Reviews:

    • on March 01, 2012


      I made these great shells. I used four and froze the other four. I used them in Mexican Manicotti which turned out so good. We only ate two as they were so filling.

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    • on October 18, 2010


      I was looking for a manicotti recipe last week because my Nana and I were very close and it was her birthday. I now live in SC and she was still in NY and it was her favorite meal we had it everytime I was home, so I wanted to cook it for a "special" dinner to remember her. I came on here looking for a crepe recipe because she never used "short cuts" meaning pasta and I found this. This recipe was very easy, the crepes didn't tear and took no time at all. I have made these again this past weekend, they are just perfect for me. Thanks for posting, your recipe helped me "share" a very special dinner with my Nana!!

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    • on June 15, 2013

      great basic crepe recipe also. Tips for making crepes, get a crepe pan or nonstick round griddle pan. Make sure you let it sit, bubbles are not your friends. Pour using a ladle, and roll the pan to make a THIN coating so use a little while tilting the pan to coat the pan. You can use a spatula, but make it a thin one and scoot it under wiggling it back and forth a bit towards the middle. Flip them QUICK one quick smooth motion. It is easy once you get it but it takes practice. It is so worth it.

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    Read All Reviews (22)


    Nutritional Facts for Fresh-Made Manicotti or Cannelloni Crepes Shells

    Serving Size: 1 (422 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 75.8
    Calories from Fat 14
    Total Fat 1.6 g
    Saturated Fat 0.8 g
    Cholesterol 24.4 mg
    Sodium 150.6 mg
    Total Carbohydrate 11.9 g
    Dietary Fiber 0.3 g
    Sugars 0.0 g
    Protein 3.0 g

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