Best Melt In Your Mouth Crepes Recipes

SIMPLE CREPES

Simple Crepes image

Crepes are easier to make than you think. These French street-food staples can be dressed up with sweet or savory toppings and any number of flavorful fillings.

Provided by Martha Stewart

Categories Food & Cooking Crepe Recipes

Time 1h15m

Yield Makes 12 (8-inch) crepes

Number Of Ingredients 6

Ingredients

1 cup unbleached all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 1/2 cups whole milk, room temperature
4 large eggs, room temperature
3 tablespoons unsalted butter, melted, plus more for brushing

Steps:

In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using.
Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate.
Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using, wrapping in plastic wrap and refrigerating up to 5 days, or freezing up to 1 month.

Nutrition Facts : Calories 147 g, Fat 8 g, Protein 6 g

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

Ingredients

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