Cheesy Manicotti Crepes Recipe

By pattie_d

This entree may lack meat but it's loaded with three cheeses! Using homemade crepes instead of manicotti shells makes it special for holidays and other gatherings.

Ingredients

• CREPES:
• 2 cans (28 ounces each) diced tomatoes, undrained
• 1-1/2 cups finely chopped onion
• 1 can (6 ounces) tomato paste
• 1/3 cup olive oil
• 4 garlic cloves, minced
• 2 tablespoons dried parsley flakes
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 teaspoon minced fresh oregano
• 1 teaspoon minced fresh basil
• 1/4 teaspoon pepper
• 6 eggs
• 1-1/2 cups water
• 1-1/2 cups all-purpose flour
• Dash salt
• 2 tablespoons canola oil, divided
• FILLING:
• 2 cartons (15 ounces each) ricotta cheese
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1 cup shredded Parmesan cheese
• 2 eggs
• 1 tablespoon dried parsley flakes
• 1 teaspoon salt
• 1/4 teaspoon pepper

Details

Servings 12
Cooking time 45mins
Adapted from tasteofhome.com

Preparation

Step 1

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 13-in. x 9-in. baking dishes. Spoon sauce over top. Cover and bake at 350° for 45-50 minutes or until a thermometer reads 160°. Yield: 12 servings.