Manicotti Crepe Ingredients
- 12 large eggs
- 4 cups Flour
- 4 cups water
- 8 Tbsp Melted butter (cooled)
- 6 lbs Ricotta
- 4 eggs
- 2 lbs mozzarella, cubed
- Romano cheese
- salt & pepper
- parsley to taste
- Milk (to adjust the consistency)
Manicotti Crepe Directions
- Beat eggs, flour and water until smooth, then add the melted butter. Cover batter and refrigerate overnight.
- I happen to be lucky enough to have my grandmother’s well-seasoned caste iron crepe pan, but a non stick crepe pan will do as well. Using a well-seasoned crepe pan or non-stick 5-6" frying pan, heat on low-medium flame, brush pan with canola oil or melted butter. (I usually do a tester before I really get started to make sure pan it hot enough etc.)
- Then ladle the batter into the pan and swirl it so it spreads into the entire surface. Cook until the edges start browning and top seems dry. I use a fork but a spatula would do the trick as well to loosen the edges.
- Then flip the crepe and let it cook for a few seconds. (I find this is a feel sort-of-thing - you just can tell when it's ready!!) You can make these up to three days ahead.
Ricotta Filling Directions
- Mix all ingredients except milk. We want it to be thick, not runny.
- And now the assembly…oops...what about the sauce? Truly you can use any sauce – your own, a jar of Rao’s Homemade. We are biased, we use our own. Our secret for this particular dish are making tiny meatballs!
- Take a crepe and spread ricotta mixture in center, fold one edge over the other and place in baking dish that has some sauce spread lightly over bottom. Repeat. We recommend only one layer as it is easier to serve.
- Bake at 350 degrees for 20-30 minutes. And remember they must settle for at least ten minutes before serving or you will have a runny mess - still delicious, but not pretty.
Yield: This recipe makes 80 crepes but can easily be halved or quartered. Freeze some for another time.