Best Manicotti Pancakes I Recipes

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HOMEMADE MANICOTTI



Homemade Manicotti image

These tender manicotti are much easier to stuff than the purchased variety. People are always amazed when I say I make my own noodles. My son fixed this recipe for several of his friends, and they were extremely impressed with his cooking skills. -Sue Ann Bunt, Painted Post, New York

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 6 servings.

Number Of Ingredients 12

CREPE NOODLES:
1-1/2 cups all-purpose flour
1 cup whole milk
3 large eggs
1/2 teaspoon salt
FILLING:
1-1/2 pounds ricotta cheese
1/4 cup grated Romano cheese
1 large egg
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 jar (26 ounces) meatless spaghetti sauce
Grated Romano cheese, optional

Steps:

  • Place flour in a bowl; whisk in milk, eggs and salt until smooth. Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between; set aside. , For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top. , Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.

Nutrition Facts : Calories 480 calories, Fat 22g fat (11g saturated fat), Cholesterol 201mg cholesterol, Sodium 1128mg sodium, Carbohydrate 44g carbohydrate (17g sugars, Fiber 3g fiber), Protein 27g protein.

HOMEMADE MANICOTTI



Homemade Manicotti image

This is a recipe my family has been using for 3 generations! It works perfectly every time! The manicotti are so delicate that they just melt in your mouth! Its so easy to make also! If you can make crepes, you can make these! See my photos for step by step instructions.

Provided by LILLIANCOOKS

Categories     European

Time 1h20m

Yield 24 manicotti, 6-8 serving(s)

Number Of Ingredients 10

6 large eggs
3 cups cold water
3 tablespoons corn oil
1/4 teaspoon kosher salt
3 cups all-purpose flour
3 lbs ricotta cheese
2 lbs shredded low-moisture mozzarella cheese
1/2 cup grated cheese, can use either romano or 1/2 cup parmesan cheese
1/8 cup chopped fresh parsley
6 cups of your favorite tomato sauce

Steps:

  • TO MAKE THE CREPES --.
  • Whisk all the manicotti crepe ingredients together to make a smooth, but very liquidity batter. Should be the consistency of a creamy soup.
  • Heat a 8" non stick skillet on med/high heat. When hot pour 1/4 cup of the crepe batter into the skillet and tilt skillet to spread batter evenly on bottom of entire skillet. See photo.
  • Cook til the crepe starts to look dry and til the edges start to pull away from the skillet. this should take about 1 minute. Then with a spatula, gently flip the crepe. Cook the other side for about 20 seconds.
  • Remove from skillet and repeat process til all the crepes are done. Stack them as you would pancakes. See photo.
  • TO MAKE THE FILLING --.
  • Mix together the ricotta, grated romano or parmesan, parsley and half the mozzarella.
  • Fill each crepe with 3 tablespoons full of filling, by placing the filling in the center of the crepe.
  • Then fold each side of the crepe over the filling, overlapping the crepe slightly. See photo.
  • Place seam side down on a large baking dish or aluminum foil tray. Placing them right next to each other.
  • Pour about 1/4 cup of tomato sauce over each manicotti. Then sprinkle with remaining mozzarella.
  • Bake uncovered at 400 degrees for about 20 minutes or till cheese has melted and manicotti are heat through.
  • Serve warm with extra grated romano or parmesan cheese on top, if desired.

Nutrition Facts : Calories 1259.6, Fat 73.8, SaturatedFat 42.3, Cholesterol 427.7, Sodium 2664.8, Carbohydrate 72.3, Fiber 5.4, Sugar 12.9, Protein 77.1

HOMEMADE CREPE-STYLE MANICOTTI



Homemade Crepe-Style Manicotti image

Contrary to popular opinion, traditional versions of manicotti ("sleeves" in Italian) are made using fresh pasta sheets or crepes, which gives the dish its namesake drape, unlike when made with the store-bought tubes. Thanks to their high egg content, the crepes here are a sort of hybrid of the two in that they resemble fresh pasta but are super light and tender. They are also simple to make and to stuff (no more cracked pasta shells!). Resist the urge to cook the crepes in a nonstick skillet, which can cause scorching; a stainless steel pan is your best bet, allowing them to steam without the slightest sticking. One update to some original versions is that the filling is bound with mozzarella rather than an egg to keep the manicotti from being too firm. You can make the crepes and even assemble the whole dish ahead of time and then bake it just before serving.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h35m

Yield 6 to 8 servings

Number Of Ingredients 18

Two 28-ounce cans whole, peeled D.O.P tomatoes (see Cook's Note)
3 tablespoons extra-virgin olive oil
3 large cloves garlic, sliced
Pinch crushed red pepper flakes, optional
3 large sprigs basil
Kosher salt and freshly ground black pepper
8 large eggs
2 cups all-purpose flour
1 cup whole milk
3/4 cup water
Kosher salt
28 ounces whole-milk ricotta
1 cup shredded salted fresh mozzarella (from an 8-ounce ball)
1/2 cup grated Parmigiano Reggiano, plus more for sprinkling
3 tablespoons grated Pecorino Romano
3 tablespoons finely chopped fresh parsley
1/2 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper

Steps:

  • For the sauce: Combine the canned tomatoes in a large bowl, reserving the cans. Crush the tomatoes with your hands. Put the olive oil and garlic in a medium saucepan and cook over medium heat, stirring frequently, until the garlic is translucent and fragrant, about 2 minutes. Add the red pepper flakes and cook, stirring, until warm, about 30 seconds, then add the tomatoes. Fill each reserved can halfway with water, swish to collect any remaining tomato juice and add to the pan. Bring to a simmer and cook, stirring occasionally, until thickened, about 35 minutes. Stir in the whole basil sprigs, season with salt and black pepper and remove from the heat. You should have about 6 cups of sauce.
  • For the crepes: Puree the eggs, flour, milk, water and 1 teaspoon salt in a blender until smooth. Let rest at room temperature for 30 minutes.
  • Heat an 8-inch stainless steel skillet over medium-low heat (see Cook's Note). Pour 1/4 cup of the batter off center into the pan with a ladle or measuring cup, then swirl to coat the bottom. Cook until the crepe looks dry and pulls away from the sides of the pan, 1 to 2 minutes per side. The crepes should not take on any color. (It usually takes one or two tries to get it right so adjust the heat as needed.) Transfer the crepe to a plate. Continue cooking the crepes with the remaining batter, stacking them on the plate when they are done. You should have about 16 good crepes. At this point the crepes can be wrapped tightly and stored on the plate in the refrigerator up to 1 day.
  • For the filling: Combine the ricotta, mozzarella, Parmigiano, Pecorino, parsley, nutmeg, 1 teaspoon salt and 3/4 teaspoon pepper.
  • To assemble, preheat the oven to 375F. Cover the bottom of each of two 9-by-13-inch baking dishes with 1 1/2 cups sauce (it is fine to also add the basil sprigs to the bottom of the dish if you like). Divide the filling among the crepes (about 1/4 cup each) and spread it in a line down the center of each crepe. Roll the crepes into cylinders (leaving the ends open) and fit them snugly in the baking dishes, seam-side down. Spoon 1 cup of the sauce in a line down the center of each baking dish (it will only partially cover the crepes). The manicotti can be assembled up to this point, covered tightly and refrigerated overnight; remove the covering before baking.
  • Cover the baking dishes with lids or aluminum foil and bake until the filling is heated through and the sauce is bubbling, 20 to 25 minutes. Remove the cover, sprinkle with some Parmigiano and continue to bake until the cheese is melted and the edges are light brown, 5 to 10 minutes more. Heat the remaining sauce in a small saucepan or the microwave and serve alongside the manicotti.

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