Best Manicotti Crepes Recipes

MANICOTTI CREPES

Steps:

• Beat all ingredients together until smooth.
• Pour about 1/4 cup in small frying pan (DO NOT ADD OIL, BUTTER OR PAM TO THE FRYING PAN) and tip pan until mixture is evenly spread or use back of spoon and spread.
• Crepe should be as thin as possible.
• When edges get dry and turn upward, flip crepe over and fry other side until lightly browned (1 minute). Fill each crepe with your favorite manicotti filling.

MANICOTTI CREPES

Steps:

• Place tomatoes in a blender or food processor; cover and process until smooth. Transfer to a large saucepan; add the water, tomato sauce, sugar, oregano and celery salt. Bring to a boil. Reduce heat; simmer gently, uncovered, for 2 hours or until reduced to about 4-1/2 cups, stirring occasionally. , Meanwhile, in a large bowl, beat eggs and water. Combine flour and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour. , In a large bowl, soak bread in milk for 5 minutes. Stir in egg, parsley, salt and pepper. Crumble beef and sausage over mixture; mix well. Stir in mozzarella. Cover and refrigerate until assembling. , Heat 3/4 teaspoon oil in an 8-in. nonstick skillet. Stir crepe batter; pour 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, using remaining oil as needed. When cool, stack crepes with waxed paper or paper towels in between., Spread about 1/4 cup filling down the center of each crepe; roll up and place in a greased 13-in. x 9-in. baking dish and 11x7-in. baking dish. Spoon sauce over top; sprinkle with Parmesan cheese. Cover and bake at 350° for 35-45 minutes or until a thermometer reads 165°.

CHEESY MANICOTTI CREPES

Steps:

• In a large saucepan; combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is reduced to 5 cups, stirring occasionally. , Meanwhile, in a large bowl, beat eggs and water. Combine flour and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour. In a large bowl, combine filling ingredients. Cover and refrigerate. , Heat 3/4 teaspoon oil in an 8-in. nonstick skillet. Stir crepe batter; pour a scant 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, using remaining oil as needed. When cool, stack crepes with waxed paper or paper towels in between., Spread about 1/4 cup filling down the center of each crepe; roll up and place 12 crepes in each of two greased 13x9-in. baking dishes. Spoon sauce over top. Cover and bake at 350° for 45-50 minutes or until a thermometer reads 160&d

FRESH-MADE MANICOTTI OR CANNELLONI CREPES SHELLS

Steps:

• Mix all ingredients together in a bowl, blending and stirring until you have a smooth batter.
• Place a small 13 cm (or 6 inch) dry non-stick skillet over moderate heat.
• Ladle out 1/4 cup batter into the heated pan, and swirl to cover the bottom.
• The crepe should set almost instantly.
• 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.
• This should only take seconds.
• See description above for filling your crepe.

MAKEOVER MANICOTTI CREPES

Steps:

• For sauce, place tomatoes in a blender; cover and process until smooth. Transfer to a large saucepan; add the water, tomato sauce, sugar, oregano and celery salt. Bring to a boil. Reduce heat; gently simmer, uncovered, for 2 hours or until reduced to 4-1/2 cups, stirring occasionally. , Meanwhile, for crepes, beat the eggs, egg substitute, milk and oil in a large bowl. Combine flour and salt; add egg mixture and stir until smooth. Cover and refrigerate for 1 hour. , For filling, in a large bowl, soak bread in milk for 5 minutes. Stir in the egg substitute, green pepper, parsley, garlic, salt and pepper. Crumble beef and sausage over mixture and mix well. Stir in mozzarella. Cover and refrigerate until assembling. , Coat an 8-in. nonstick skillet with cooking spray; heat. Stir crepe batter; pour 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between. , Spread about 1/4 cup filling down the center of each crepe; roll up and place in a 13-in. x 9-in. baking dish and an 11x7-in. baking dish coated with cooking spray. Spoon sauce over top; sprinkle with Parmesan cheese. , Cover and bake at 350° for 35-45 minutes or until a thermometer reads 160°

CHEESE-STUFFED MANICOTTI CREPES

Steps:

• 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.

MANICOTTI CREPES

Steps:

• 1. Combine the 6 eggs, flour, water, and salt until smooth. Let sit at room temperature for 1 hour.
• 2. Lightly oil a small nonstick skillet and place over medium heat. Pour 1/4 cup batter in hot skillet holding skillet above the heat and swirl the batter around in a circle to make the crepe. Once crepe is dry on the bottom but not browned. Flip crepe over and cook 30 seconds. Remove from pan and let it cool. Repeat until all batter is used up. Will make about 12 crepes.
• 3. Mix all the filling ingredients except spaghetti sauce and 1 1/2 cups mozzarella cheese. Place about 1/2 cup ricotta mixture onto each crepe.
• 4. Place each filled crepe in sprayed baking pans. Top the crepes with spaghetti sauce and bake at 350 degrees for 30 minutes. Sprinkle with remaining mozzarella cheese and place back into oven until cheese is melted.

CHEESY MANICOTTI CREPES

Steps:

• In a large saucepan; combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is reduced to 5 cups, stirring occasionally. , Meanwhile, in a large bowl, beat eggs and water. Combine flour and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour. In a large bowl, combine filling ingredients. Cover and refrigerate. , Heat 3/4 teaspoon oil in an 8-in. nonstick skillet. Stir crepe batter; pour a scant 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, using remaining oil as needed. When cool, stack crepes with waxed paper or paper towels in between., Spread about 1/4 cup filling down the center of each crepe; roll up and place 12 crepes in each of two greased 13x9-in. baking dishes. Spoon sauce over top. Cover and bake at 350° for 45-50 minutes or until a thermometer reads 160&d

MAKEOVER MANICOTTI CREPES

Steps:

• For sauce, place tomatoes in a blender; cover and process until smooth. Transfer to a large saucepan; add the water, tomato sauce, sugar, oregano and celery salt. Bring to a boil. Reduce heat; gently simmer, uncovered, for 2 hours or until reduced to 4-1/2 cups, stirring occasionally. , Meanwhile, for crepes, beat the eggs, egg substitute, milk and oil in a large bowl. Combine flour and salt; add egg mixture and stir until smooth. Cover and refrigerate for 1 hour. , For filling, in a large bowl, soak bread in milk for 5 minutes. Stir in the egg substitute, green pepper, parsley, garlic, salt and pepper. Crumble beef and sausage over mixture and mix well. Stir in mozzarella. Cover and refrigerate until assembling. , Coat an 8-in. nonstick skillet with cooking spray; heat. Stir crepe batter; pour 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between. , Spread about 1/4 cup filling down the center of each crepe; roll up and place in a 13-in. x 9-in. baking dish and an 11x7-in. baking dish coated with cooking spray. Spoon sauce over top; sprinkle with Parmesan cheese. , Cover and bake at 350° for 35-45 minutes or until a thermometer reads 160°

MAKEOVER MANICOTTI CREPES RECIPE

Steps:

• For sauce, place tomatoes in a blender; cover and process until smooth. Transfer to a large saucepan; add the water, tomato sauce, sugar, oregano and celery salt. Bring to a boil. Reduce heat; gently simmer, uncovered, for 2 hours or until reduced to 4-1/2 cups, stirring occasionally.
• Meanwhile, for crepes, beat the eggs, egg substitute, milk and oil in a large bowl. Combine flour and salt; add egg mixture and stir until smooth. Cover and refrigerate for 1 hour.
• For filling, in a large bowl, soak bread in milk for 5 minutes. Stir in the egg substitute, green pepper, parsley, garlic, salt and pepper. Crumble beef and sausage over mixture and mix well. Stir in mozzarella. Cover and refrigerate until assembling.
• Coat an 8-in. nonstick skillet with cooking spray; heat. Stir crepe batter; pour 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
• Spread about 1/4 cup filling down the center of each crepe; roll up and place in a 13-in. x 9-in. baking dish and an 11-in. x 7-in. baking dish coated with cooking spray. Spoon sauce over top; sprinkle with Parmesan cheese.
• Cover and bake at 350° for 35-45 minutes or until a thermometer reads 160° Yield: 10 servings.

MANICOTTI CREPES

Steps:

• In an electric blender, combine eggs, flour, and salt. Blend to combine, scraping down sides and adding some water if necessary Add remaining water, blend well. Lightly oil a 6" skillet. Heat on medium until a water droplet sizzles in the pan. Pour 1/4 cup of batter into heated pan, swirl to just cover bottom. Cook until the crepe is dry almost to the middle. Lift one side, flip over, and cook for 10 seconds. Flip out of pan, stacking crepes on a plate.