This is a special recipe in my family as it is one of the few recipes my husband helped me make and this is also my 300th post! I made the sauce and filling and he was in charge of the crepes. He always wanted to be sure there were a few extras so he could make his own quick version of Crepes Suzette.
Cheese Manicotti with a Marinara Sauce
Manicotti or crepes:
- 6 eggs, at room temperature
- 1-1/2 cups flour
- 1-1/2 cups water
- 1/4 tsp. salt
Blend above ingredients until smooth; let stand for 1 hour.
Makes 18 crepes
- 2 lbs. ricotta (I buy Calabro from Whole Foods which is a fresh cheese made without gums or stabilizers)
- 8 oz. mozarella, diced (I use regular)
- 1/3 cup Parmesan, grated (I use the real thing not Kraft in a jar)
- 2 eggs, beaten
- 1/4 tsp. pepper
- 1 tbsp. parsley
Oil an 8-inch non-stick skillet lightly. Pour in about 3-4 tbsp. batter, rotating the skillet quickly to spread batter evenly over the bottom. Cook over medium heat until top is dry and bottom is not brown. This does not take very long so watch carefully. Cool; and continue to make the crepes until the batter is all gone.
Spread about 1/4 to 1/3 cup of the filling down the center of each manicotti and roll up like an egg roll. Spoon a layer of marinara sauce into the bottom of your baking dish (see my recipe Marinara Sauce. Place the filled crepes on top and pour more marinara sauce over the crepes. Sprinkle with grated Parmesan cheese.
Bake, uncovered, in a preheated 350°F oven for 30 to 45 minutes or until heated through and the cheese has melted.
Recipe by cookingwithauntjuju.com