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This recipe was inspired by Kittencal's Cheese-Stuffed Manicotti Crepes, I altered it enough when I made it that I thought it would be easier to post it as a new recipe rather than try to figure out all the adjustments each time I make it. It has a very flavorful and creamy cheesy filling, a real treat! Can substitute low fat cheeses if you want to make it a little more waistline friendly. Yes, it takes a little time to make the crepes from scratch, but they are sooo good and you don't have to fuss with trying to boil and stuff those premade tubes, just fill and roll like an enchilada! I felt that making my own sauce was too much work at the time I tried this, so I put my trust in Paul Newman and was not disappointed, I would recommend trying the sauce listed because it was great, but feel free to use any you prefer or to make your own if you're ambitious! I stuffed them pretty big, but you might want to double the crepe portion of the recipe if you want to make them more normal sized. Salt, pepper, spices, and herbs you can adjust to your tastes, I estimated on the amounts for those. I have the recipe reading with crepe instructions first, but I actually make the filling first so I can stuff/roll the crepes as I cook them.
Units: US | Metric
Serving Size: 1 (222 g)
Servings Per Recipe: 6
The following items or measurements are not included:
parmesan asiago and romano cheese blend
tomato and basil pasta sauce