Manicotti Crepes to Make Your Own Manicotti

Make your own manicotti crepes for a real Italian meal! You'll never buy store bought manicotti again. Use these with your favorite manicotti filling and sauce.
Photo by Leesa W.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cup semolina flour

  • 1/2

    cup unbleached flour

  • 3

    eggs

  • 2 1/2

    cup milk, approximately

  • 1/2

    teaspoon salt

  • 3

    tablespoons of vegetable oil

Directions

In a large enough mixing bowl add the eggs, milk, oil and salt. Using a whisk to mix as you add the dry ingredients gradually be sure to break up any lumps. After all of the ingredients have been added continue mixing well. The final consistency should be thin like that of latex house paint, not thick like pancake batter. Set the batter aside for 1 hour. This gives the semolina flour time to reconstitute. To make the crepes set the bowl of batter near the stove with a ladle. Also set out another small bowl with a small amount of oil in it. Take a folded up paper towel and place it into the small bowl of oil. This is what you will use to grease the pan before and after making each crepe. Put the pan on a burner over medium heat and let it get good and hot. Once hot take the oiled paper towel and wipe the entire surface of the hot pan. Then return it to the burner for a moment. Add about 3 tablespoons of batter to the pan, lifting and swirling the pan to spread a thin and even layer batter on the bottom of the pan. Cook until batter starts to appear dry, about 30 seconds. Flip and continue cooking another 30 seconds. Transfer to a wire rack to cook. Repeat with the remaining crepe batter. These can be stored in either the refrigerator or freezer until you are ready to use them. Bring them to room temperature before using. Place a piece of parchment paper between the crepes for storing, so they don't stick to each other.

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