0 0
Cheese-Stuffed Manicotti Crepes

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 cup water (may need to use a bit more)
1 cup flour
2 eggs
1/8 teaspoon salt
vegetable oil (for frying)
1 lb ricotta cheese
1 cup grated mozzarella cheese, packed
1/2 cup grated parmesan cheese
1 teaspoon fresh garlic (no more than 1 teaspoon, otherwise it will be too overpowering!)
1 egg
2 tablespoons fresh finely chopped parsley (or use 2 teaspoon dried parsley)
salt and black pepper
2 cups favorite pasta sauce

Nutritional information

767
Calories
397 g
Calories From Fat
44.1 g
Total Fat
24.3 g
Saturated Fat
294 mg
Cholesterol
1542.8 mg
Sodium
44.4 g
Carbs
1.4 g
Dietary Fiber
12.8 g
Sugars
46.7 g
Protein
471g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cheese-Stuffed Manicotti Crepes

Features:
    Cuisine:

    This turned out very runny and soupy for me. I think it may have been the fault of the jarred pasta sauce used, which, in retrospect, did seem a bit watery. I'm not rating this right now, because I'm not convinced the problem was the fault of the recipe itself, but I did want to pass on the advice to make sure you choose a thick pasta sauce for this. I don't think crepes can handle a very moist sauce the way pasta can.

    • 110 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Cheese-Stuffed Manicotti Crepes, I have to say that these are a bit more time consuming than just using manicotti pasta shells, but the extra time spent making these is well worth the effort! I have even added into the filling, a 10-ounce box of spinach that has been thawed and cooked in the microwave in 1/4 cup water for 5-6 minutes, then hand squeezed very dry, but that is only optional the filling is wonderful even without the spinach, if you decide to add in the spinach, then omit the fresh or dryed parsley To save time make the crepes up to a day ahead, cover and refrigerate or you can freeze them for up to 1 month Use you own favorite pasta sauce for this You should get anywhere from 8-9 manicotti crepes with the amounts listed, I would strongly suggest to double the complete recipe!, This turned out very runny and soupy for me I think it may have been the fault of the jarred pasta sauce used, which, in retrospect, did seem a bit watery I’m not rating this right now, because I’m not convinced the problem was the fault of the recipe itself, but I did want to pass on the advice to make sure you choose a thick pasta sauce for this I don’t think crepes can handle a very moist sauce the way pasta can , Very yummy recipe but I altered the filling quite a bit Added some fresh chopped basil and fresh chopped Italian parsley, dash of nutmeg, little onion powder and chives Used one container of ricotta but added one package of cream cheese, doubled everything else, but instead of parm used a 3 cheese blend of parmesan, asiago, and romano DIdn’t have time to make my own sauce this time so used Newman’s Own Tomato Basil sauce, it came out very yummy with a creamy cheesy filling!


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Set Oven to 350 Degrees.

    2
    Done

    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).

    3
    Done

    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).

    4
    Done

    Brush a Skillet With Oil Over Medium Heat.

    5
    Done

    Ladle About 2-3 Tablespoons of Batter Into the Pan Tilting the Pan So That the Batter Coats the Bottom.

    6
    Done

    Cook the Crepe Until the Bottom Is Set (about 1 Minute, but Do not Brown, This Should Take About 1 Minute).

    7
    Done

    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).

    8
    Done

    Repeat With Remaining Batter, Brushing With More Oil If Necessary.

    9
    Done

    to Make the Filling: in a Bowl, Mix Ricotta, 1 Cup Mozzeralla Cheese, Parmesan Cheese, Egg, Fresh Garlic, Parsley, Salt and Pepper.

    10
    Done

    Spread About 1 Cup of Pasta Sauce in the Bottom of the Baking Dish.

    11
    Done

    Spoon About 3 Tablespoons Filling Down the Center of the Crepe.

    12
    Done

    Fold Both Sides of the Crepe Over the Filling.

    13
    Done

    Arrange in the Baking Dish (seam Side Down).

    14
    Done

    Repeat With Remaining Filling and Crepes.

    15
    Done

    Pour About 1 Cup Pasta Sauce Over the Crepes (the Sauce Does not Have to Cover the Crepes Completely!).

    Avatar Of John Jackson

    John Jackson

    Grill guru known for cooking up tender and flavorful barbecue dishes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Mini Vegetable Frittatas
    previous
    Mini Vegetable Frittatas
    Featured Image
    next
    Mediterranean-Style Eggplant, Yellow Squash, and Feta Bake
    Mini Vegetable Frittatas
    previous
    Mini Vegetable Frittatas
    Featured Image
    next
    Mediterranean-Style Eggplant, Yellow Squash, and Feta Bake

    Add Your Comment

    14 − three =