Cheese-Stuffed Manicotti Crepes

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READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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