Crêpe Manicotti

Here is another recipe from my friend Chris. Manicotti is usually made with very large ridged pasta tubes, but this recipe uses crêpes which makes it a lot lighter. They were delicious, he served it the Magic Green Beans.



Crêpe Manicotti

Makes (12) 8” crêpes manicotti

2¾ cup ricotta cheese (22 oz)
¾ cup fresh mozzarella, grated
½ cup parmesan cheese, grated
1 egg, beaten
2 Tbs parsley, minced
2 Tbs basil, minced
½ + tsp salt
¼ tsp pepper
¼ tsp nutmeg
12 8” crêpes (see recipe below)
48 oz Marinara sauce
1 cup parmesan cheese, grated

Make crêpe batter (recipe below), refrigerate at least one hour. Make crêpes and stack covered.

Mix first 9 ingredients together and refrigerate 1 hour.

Preheat oven to 350.

Place one crêpe spotty side up on work board and place 1/3 cup cheese mixture on bottom 1/3 of crêpes. Shape mixture into a long butter cube shape and loosely roll up like a burrito. Place on greased cookie sheet seam side down. Bake 20-25 minutes. Heat up marinara sauce.

Place 2 manicotti on a plate and cover with sauce. Sprinkle with some freshly grated parmesan cheese. Serve with steamed vegetables like asparagus, Italian squash, mini squash or green beans.

Crêpe batter

Makes (12-14) 8” crepes

1 cup flour
2/3 cup each – milk and cold water
3 large eggs
1/4 tsp salt
6 Tbs clarified butter

Measure flour into a bowl, then whisk in by dribbles the milk and cold water to make a perfectly smooth blend.  Pour mixture through a fine mesh strainer to remove any lumps.  Whisk in the eggs, salt and 3 Tbs melted butter.  Cover and let rest 1 hour or more in the refrigerator.

Alternate Method (Best):
Pour milk and cold water into blender bowl.  Add flour and blend until smooth.  Add eggs, salt and 3 Tbs melted butter.  Blend until smooth.  Pour into bowl, cover and refrigerate for 1 hour or more.

Use the remaining 3 Tbs clarified butter to make crepes.


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