All
the delicious flavors of cheese-filled manicotti without the hassle of trying to
stuff shells by making crepes to hold the creamy
filling.
Cheese
Manicotti
Crepes
~ make ahead and let sit for at least a half hour. Perfect for getting the
rest of your ingredients together
1 cup flour
1 cup milk - I used 2%
2/3 cup Perrier
2 large eggs
1 dash salt
Whisk all the ingredients in a medium bowl and let sit until you are ready to cook. Heat a 10" non-stick frying pan. I sprayed a coating of cooking spray as it was heating. Add in 1/4 cup of crepe mixture and tilt the pan until the batter is evenly spread. Cook of medium heat until the edges start to turn brown. Use a spatula to gently flip the crepe over. Cook for another minute or two until the 2nd side is done. Place the cheese filling in the center and flip the sides up burrito style. Scoop up the crepe gently and place in a greased baking dish.
1 cup flour
1 cup milk - I used 2%
2/3 cup Perrier
2 large eggs
1 dash salt
Whisk all the ingredients in a medium bowl and let sit until you are ready to cook. Heat a 10" non-stick frying pan. I sprayed a coating of cooking spray as it was heating. Add in 1/4 cup of crepe mixture and tilt the pan until the batter is evenly spread. Cook of medium heat until the edges start to turn brown. Use a spatula to gently flip the crepe over. Cook for another minute or two until the 2nd side is done. Place the cheese filling in the center and flip the sides up burrito style. Scoop up the crepe gently and place in a greased baking dish.
Filling
~
16
oz whole milk ricotta cheese
1
cup shredded 6 Italian cheese mix
2
tbsp fresh Parsley, minced
½
tsp salt
¼
tsp freshly ground black pepper
Line
up manicotti in your greased baking dish. Top with 1 cup of your favorite red
pasta sauce. Sprinkle ½ cup of the shredded 6 Italian Cheese mix on top. Bake
for 25 minutes at 350°,
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