HOMEMADE CREPE-STYLE MANICOTTI
Contrary to popular opinion, traditional versions of manicotti ("sleeves" in Italian) are made using fresh pasta sheets or crepes, which gives the dish its namesake drape, unlike when made with the store-bought tubes. Thanks to their high egg content, the crepes here are a sort of hybrid of the two in that they resemble fresh pasta but are super light and tender. They are also simple to make and to stuff (no more cracked pasta shells!). Resist the urge to cook the crepes in a nonstick skillet, which can cause scorching; a stainless steel pan is your best bet, allowing them to steam without the slightest sticking. One update to some original versions is that the filling is bound with mozzarella rather than an egg to keep the manicotti from being too firm. You can make the crepes and even assemble the whole dish ahead of time and then bake it just before serving.
Provided by Food Network Kitchen
Categories main-dish
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- For the sauce: Combine the canned tomatoes in a large bowl, reserving the cans. Crush the tomatoes with your hands. Put the olive oil and garlic in a medium saucepan and cook over medium heat, stirring frequently, until the garlic is translucent and fragrant, about 2 minutes. Add the red pepper flakes and cook, stirring, until warm, about 30 seconds, then add the tomatoes. Fill each reserved can halfway with water, swish to collect any remaining tomato juice and add to the pan. Bring to a simmer and cook, stirring occasionally, until thickened, about 35 minutes. Stir in the whole basil sprigs, season with salt and black pepper and remove from the heat. You should have about 6 cups of sauce.
- For the crepes: Puree the eggs, flour, milk, water and 1 teaspoon salt in a blender until smooth. Let rest at room temperature for 30 minutes.
- Heat an 8-inch stainless steel skillet over medium-low heat (see Cook's Note). Pour 1/4 cup of the batter off center into the pan with a ladle or measuring cup, then swirl to coat the bottom. Cook until the crepe looks dry and pulls away from the sides of the pan, 1 to 2 minutes per side. The crepes should not take on any color. (It usually takes one or two tries to get it right so adjust the heat as needed.) Transfer the crepe to a plate. Continue cooking the crepes with the remaining batter, stacking them on the plate when they are done. You should have about 16 good crepes. At this point the crepes can be wrapped tightly and stored on the plate in the refrigerator up to 1 day.
- For the filling: Combine the ricotta, mozzarella, Parmigiano, Pecorino, parsley, nutmeg, 1 teaspoon salt and 3/4 teaspoon pepper.
- To assemble, preheat the oven to 375F. Cover the bottom of each of two 9-by-13-inch baking dishes with 1 1/2 cups sauce (it is fine to also add the basil sprigs to the bottom of the dish if you like). Divide the filling among the crepes (about 1/4 cup each) and spread it in a line down the center of each crepe. Roll the crepes into cylinders (leaving the ends open) and fit them snugly in the baking dishes, seam-side down. Spoon 1 cup of the sauce in a line down the center of each baking dish (it will only partially cover the crepes). The manicotti can be assembled up to this point, covered tightly and refrigerated overnight; remove the covering before baking.
- Cover the baking dishes with lids or aluminum foil and bake until the filling is heated through and the sauce is bubbling, 20 to 25 minutes. Remove the cover, sprinkle with some Parmigiano and continue to bake until the cheese is melted and the edges are light brown, 5 to 10 minutes more. Heat the remaining sauce in a small saucepan or the microwave and serve alongside the manicotti.
CHRISTMAS EVE MANICOTTI
My mother is full-blooded Sicilian. Christmas Eve we celebrated the Vigil and had 7 fish dishes. Since my children were not super fans of anything more than shrimp, I made manicotti to add to the squid and octopus they didn't like. The crepes and the fluffy cheese and spinach filling are sure to satisfy vegetarians as well.
Provided by Fantasy Gardener and Chef
Categories World Cuisine Recipes European Italian
Time 3h
Yield 8
Number Of Ingredients 18
Steps:
- Whisk 4 eggs and 1/4 teaspoon salt together in a bowl; gradually whisk flour into eggs, alternating with milk, to make a smooth batter. Whisk melted butter into batter; refrigerate at least 1 hour.
- Pour vegetable oil into a small bowl. Heat a small skillet over medium heat; brush skillet with vegetable oil using a pastry brush. Ladle in enough batter to lightly cover the bottom of the skillet, about 1/4 cup; swirl skillet to cover bottom completely. Cook crepe until it turns lightly golden brown on the bottom; flip and cook until other side has small brown spots. Repeat with remaining batter, brushing the skillet with oil as needed to prevent crepes from sticking; set cooked crepes aside between layers of waxed paper.
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly mix spinach, ricotta cheese, cream cheese, Parmesan cheese, parsley, green onion, onion powder, oregano, 1/2 teaspoon salt, and 2 eggs in a bowl until filling is thoroughly combined.
- Spread 1 cup marinara sauce into the bottom of a 9x13-inch baking dish. Place a crepe onto a work surface and spoon about 3 tablespoons filling, or more as needed, in a line down the center of each crepe. Roll crepe over filling and set into sauce in pan; repeat with remaining crepes and filling, laying filled crepes into pan. Spread remaining marinara sauce over filled crepes. Sprinkle with mozzarella cheese.
- Bake in the preheated oven until bubbling and mozzarella cheese is melted and slightly browned, 20 to 30 minutes.
Nutrition Facts : Calories 505.1 calories, Carbohydrate 42.1 g, Cholesterol 203.1 mg, Fat 26.4 g, Fiber 3.7 g, Protein 25.1 g, SaturatedFat 13.7 g, Sodium 886.4 mg, Sugar 10.1 g
MANICOTTI
It just wouldn't be a holiday without my mom preparing a pasta course, whether it precedes the turkey at Thanksgiving or follows antipasti at Easter. My mom's manicotti recipe (which comes from her Italian mother), feeds our immediate family of 40, but I've scaled it down to feed a smaller group of 6. The tender manicotti wrappers are made by quickly cooking a batter to form a pastalike crêpe.
Provided by Gina Marie Miraglia Eriquez
Categories Gourmet Egg Pasta Tomato Bake Christmas Mozzarella Parmesan Ricotta Basil Winter New York Dinner
Yield 6 main-course servings
Number Of Ingredients 25
Steps:
- Make sauce:
- Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until golden, about 1 minute. Add tomatoes with juice, water, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. Stir in basil and remove from heat.
- Make crêpes:
- Break up eggs with a wooden spoon in a medium bowl and stir in water until combined (don't beat). Sift in flour and salt, then stir batter until just combined. Force through a medium-mesh sieve into another bowl.
- Lightly brush an 8-inch nonstick skillet with melted butter and heat over moderate heat until hot. Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is just set and lightly browned, about 30 seconds, then invert crêpe onto a clean kitchen towel to cool completely. Make at least 11 more crêpes in same manner, brushing skillet with butter as needed and stacking crêpes in 3 piles.
- Make filling and assemble manicotti:
- Stir together ricotta, eggs, Parmigiano-Reggiano, parsley, salt, and pepper.
- Put oven rack in middle position and preheat oven to 425°F.
- Cut mozzarella lengthwise into 1/4-inch-thick sticks.
- Spread 2 cups sauce in larger baking dish and 1 cup in smaller one. Arrange 1 crêpe, browned side up, on a work surface, then spread about 1/4 cup filling in a line across center and top with a mozzarella strip. Fold in sides to enclose filling, leaving ends open, and transfer, seam side down, to either baking dish. Fill 11 more crêpes in same manner, arranging snugly in 1 layer in both dishes (8 in larger dish and 4 in smaller). Spread 1 cup sauce over manicotti in larger dish and 1/2 cup in smaller dish. Tightly cover dishes with foil and bake until sauce is bubbling and filling is hot, 15 to 20 minutes. Serve remaining sauce on the side.
MAKEOVER MANICOTTI CREPES
This made-lighter main dish will add a special touch to any event. Green pepper and garlic give it a fresh vegetable aroma. -Christine Rukavena, Milwaukee, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 10 servings.
Number Of Ingredients 26
Steps:
- For sauce, place tomatoes in a blender; cover and process until smooth. Transfer to a large saucepan; add the water, tomato sauce, sugar, oregano and celery salt. Bring to a boil. Reduce heat; gently simmer, uncovered, for 2 hours or until reduced to 4-1/2 cups, stirring occasionally. , Meanwhile, for crepes, beat the eggs, egg substitute, milk and oil in a large bowl. Combine flour and salt; add egg mixture and stir until smooth. Cover and refrigerate for 1 hour. , For filling, in a large bowl, soak bread in milk for 5 minutes. Stir in the egg substitute, green pepper, parsley, garlic, salt and pepper. Crumble beef and sausage over mixture and mix well. Stir in mozzarella. Cover and refrigerate until assembling. , Coat an 8-in. nonstick skillet with cooking spray; heat. Stir crepe batter; pour 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, coating skillet with cooking spray 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 in a 13-in. x 9-in. baking dish and an 11x7-in. baking dish coated with cooking spray. Spoon sauce over top; sprinkle with Parmesan cheese. , Cover and bake at 350° for 35-45 minutes or until a thermometer reads 160°
Nutrition Facts : Calories 319 calories, Fat 10g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 977mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
EGG-CRêPE MANICOTTI
These cheese-and-herb-filled crêpes are gluten-free, vegetarian, and so delicious you will faint. Don't make me beg you to try them.
Yield 12 crêpes -- enough for 4-6 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, thoroughly beat the eggs with a wire whisk. Then whisk in the half and half (or milk) and the salt.
- Heat a non-stick, 6-inch-diameter skillet over a medium-low flame until drops of water dance on the surface, then add just enough butter to film the pan. (Alternatively, you can spray the skillet with non-stick spray.) Pour a scant 1/4 cup of egg batter into the skillet, and swirl to coat the pan's bottom. Cook until the eggs are set -- 30 seconds to 1 minute. There's no need to flip the crêpe over. Invert the skillet, and knock the crêpe onto a cooling rack. Crêpes can be stacked when cool.
- Center the oven rack; preheat oven to 350°F. In a medium bowl, stir together the ricotta, mozzarella, herbs, and garlic. Scoop 2 tablespoons of the cheese mixture onto one edge of a crêpe. Roll the crêpe into a cylinder. Fill and roll the remaining crêpes, and transfer them to a greased 9x13 baking dish. Drizzle some tomato sauce over each crêpe, and finish with a sprinkling of shredded mozzarella.
- Bake until the cheese melts -- about 30 minutes. (Optional: to crisp the edges of the crêpes, and also to brown the cheese, pop the dish under a broiler for 3-5 minutes.) Serve with a green salad. Wine pairing: Cabernet Sauvignon.
EGG CREPE MANICOTTI
Delicious Manicotti dish with non-traditional noodles. Great for low-carbers, but non-dieters love it too! I like food with lots of garlic, so feel free to reduce it down.
Provided by AdiaFaith
Categories Manicotti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Break the eggs into a medium sized bowl and whisk together. Add 3 TB of the ricotta to this mixture, whisking until smooth.
- Coat a frying pan with nonstick spray and ladle a small amount of the egg mixture into the pan. Swirl the mixture around until it coats the entire pan in a thin layer.
- Wait until edges begin to dry, flip! Another 30 seconds on that side and remove the crepe to a plate. Repeat until egg mixture is gone.
- Next, heat the olive oil in the pan, then caramelize the onions and garlic together. Add this, along with the herbs to the remaining ricotta cheese.
- Spoon the cheese into the center of a crepe, then roll the crepe around it. Place the crepe in a glass baking dish. Repeat with remaining crepes and cheese.
- Pour sauce over crepes, top with desired amount of mozzarella cheese.
- Bake for 20-25 minutes. Cheese should be melted and manicotti should be hot throughout.
Nutrition Facts : Calories 391.7, Fat 22.6, SaturatedFat 9, Cholesterol 354.5, Sodium 707.9, Carbohydrate 21.1, Fiber 0.8, Sugar 10.2, Protein 25.5
GRANDMA NANCY'S MANICOTTI
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl combine the ricotta, 1 cup of the grated cheese, eggs, and pepper.
- Fill each crepe with approximately 1/4 cup of the cheese mixture centering it in a straight line down the middle. Top with the shredded mozzarella. Take one end of the crepe and fold over the cheese filling. Then take the other end and pulling slightly, fold over in a wrapping motion overlapping the stuffed portion of the crepe. Repeat until all 12 crepes are filled.
- Spread one cup of the sauce in the bottom of a large baking pan that has been sprayed with a non-stick cooking spray. Place the filled manicotti in the pan, seam down, side-by-side. Do not overlap, and do not layer them. Spoon the remaining sauce over the manicotti. Be sure to cover all the pasta. Sprinkle with the remaining grated cheese. Cover with foil and bake at 350 degrees F for approximately 30 minutes or until the sauce is hot and bubbling.
- Remove from the oven and let stand for approximately 10 to 15 minutes before serving. This will give the manicotti time to settle which will make for easy serving. The manicotti will fall apart if served immediately.
- In a pan heat the olive oil. Add onions and cook until translucent. Add garlic and cook for a few minutes on medium heat. Do not let garlic burn. Add tomatoes, basil, oregano, and pepper. Let tomato mixture cook for approximately 30 minutes.
MANICOTTI CREPES
Want a real crepe for your manicotti? So easy and so good you will never buy the store bought pasta crepes again! 1/2/08: Recipe edited to change the yield to 15-20 crepes.
Provided by Trixyinaz
Categories European
Time 40m
Yield 15-20 crepes
Number Of Ingredients 6
Steps:
- Beat all ingredients together until smooth.
- Pour about 1/4 cup in small frying pan (DO NOT ADD OIL, BUTTER OR PAM TO THE FRYING PAN) and tip pan until mixture is evenly spread or use back of spoon and spread.
- Crepe should be as thin as possible.
- When edges get dry and turn upward, flip crepe over and fry other side until lightly browned (1 minute). Fill each crepe with your favorite manicotti filling.
Nutrition Facts : Calories 57.3, Fat 2.1, SaturatedFat 1.1, Cholesterol 32.5, Sodium 100.4, Carbohydrate 7.2, Fiber 0.2, Sugar 0.1, Protein 2.2
MANICOTTI PANCAKES II
This recipe came from a very old Italian family and it is super!
Provided by Carol
Categories World Cuisine Recipes European Italian
Time 15m
Yield 12
Number Of Ingredients 3
Steps:
- Beat eggs and milk together in large bowl. Beat in flour until batter is smooth. Lightly coat an 8 inch skillet or crepe pan on medium-high heat with cooking spray. Make one pancake at a time by dropping a large spoonful of batter onto pan and tilting to cover the whole surface of the pan evenly. Cook until golden, turning once, about 2 minutes per pancake.
Nutrition Facts : Calories 66 calories, Carbohydrate 9 g, Cholesterol 48.1 mg, Fat 1.7 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 26 mg, Sugar 1.1 g
MANICOTTI CREPES
Though they make take a little extra effort, these scrumptious crepes are worth it! Filled with meat and covered with a savory sauce.-Christine Rukavena, Milwaukee, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 10 servings.
Number Of Ingredients 23
Steps:
- Place tomatoes in a blender or food processor; cover and process until smooth. Transfer to a large saucepan; add the water, tomato sauce, sugar, oregano and celery salt. Bring to a boil. Reduce heat; simmer gently, uncovered, for 2 hours or until reduced to about 4-1/2 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, soak bread in milk for 5 minutes. Stir in egg, parsley, salt and pepper. Crumble beef and sausage over mixture; mix well. Stir in mozzarella. Cover and refrigerate until assembling. , Heat 3/4 teaspoon oil in an 8-in. nonstick skillet. Stir crepe batter; pour 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 in a greased 13-in. x 9-in. baking dish and 11x7-in. baking dish. Spoon sauce over top; sprinkle with Parmesan cheese. Cover and bake at 350° for 35-45 minutes or until a thermometer reads 165°.
Nutrition Facts : Calories 448 calories, Fat 25g fat (10g saturated fat), Cholesterol 213mg cholesterol, Sodium 1320mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 28g protein.
More about "egg crepe manicotti recipes"
CREPES-STYLE MANICOTTI RECIPE - NYT COOKING
From cooking.nytimes.com
5/5 (282)Category Dinner, Main CourseCuisine ItalianTotal Time 3 hrs
- Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté, stirring occasionally, until onion is translucent, 8 to 10 minutes. Add tomatoes, tomato paste, salt, pepper and sugar and bring to a gentle boil. Reduce heat to low and simmer, stirring occasionally, for 1 1/2 hours. Add basil, season to taste with salt and pepper, and let cool.
- Meanwhile, make the crepe batter: In a large bowl, whisk six eggs with 1 1/2 cups of water. Gradually add flour and 1/8 teaspoon salt, whisking gently until smooth. Cover and refrigerate for 30 minutes.
CREPE MANICOTTI - BIGOVEN.COM
From bigoven.com
BEST EGGPLANT MANICOTTI CASSEROLE - 2 SISTERS RECIPES …
From 2sistersrecipes.com
HOMEMADE MANICOTTI WITH CREPES (CRESPELLE ... - COOKING …
From cookingwithmammac.com
HOMEMADE MANICOTTI CREPES - CHEFTINI
From cheftini.com
MANICOTTI IS THE GREATEST RECIPE OF ALL TIME | BON APPéTIT
From bonappetit.com
CHEESE MANICOTTI RECIPE - ENTERTAINING WITH BETH
From entertainingwithbeth.com
MANICOTTI RECIPE | BON APPéTIT
From bonappetit.com
MANICOTTI, MADE WITH TENDER EGG CREPES CALLED CRESPELLE
From bariatriceating.com
Estimated Reading Time 2 mins
HOMEMADE MANICOTTI CREPES - CHEFTINI
From cheftini.com
SPINACH AND CHEESE STUFFED MANICOTTI RECIPE
From mygourmetconnection.com
HOMEMADE MANICOTTI RECIPE WITH CREPES - SIMPLE AND SAVORY
From simpleandsavory.com
HOMEMADE MANICOTTI RECIPE - SKINNYTASTE
From skinnytaste.com
KETO CARBLESS MANICOTTI IN EGG CREPES - YOUTUBE
From youtube.com
HOW TO MAKE CREPE-STYLE MANICOTTI - SERIOUS EATS
From seriouseats.com
HOMEMADE CREPE MANICOTTI - PLAIN CHICKEN
From plainchicken.com
CREPE MANICOTTI | MOTHER THYME
From motherthyme.com
EATINGWELL'S MANICOTTI RECIPE | EATINGWELL
From eatingwell.com
CHRISTMAS MANICOTTI | KITCHN
From thekitchn.com
CREPE MANICOTTI WITH VEAL RAGù RECIPE - SERIOUS EATS
From seriouseats.com
HOMEMADE MANICOTTI MADE WITH CREPES RECIPE | JENNY CAN COOK
From jennycancook.com
HOW TO MAKE MANICOTTI WITH HOMEMADE CREPES - THE NIGHT TIME …
From thenighttimecook.com
KETO MANICOTTI WITH RICOTTA,CREPES-STYLE: LOW CARB MANICOTTI
From lowcarb-ology.com
EASY EGGLESS CHEESE MANICOTTI - MOMMY'S HOME COOKING
From mommyshomecooking.com
MEATY CREPE MANICOTTI RECIPE - OUR POTLUCK FAMILY
From ourpotluckfamily.com
EGG-CREPE MANICOTTI (GLUTEN-FREE!) – KEVIN LEE JACOBS
From agardenforthehouse.com
CREPES-STYLE MANICOTTI | KETO | LOW CARB - RECIPES
From debbiemakeslowcarbdelicious.com
AMAZING CREPE MANICOTTI / EASY TO MAKE RECIPE - YOUTUBE
From youtube.com
MANICOTTI CRêPES - READER'S DIGEST CANADA
From readersdigest.ca
BEST BAKED EGGPLANT MANICOTTI RECIPE - DELISH
From delish.com
MOM’S HOMEMADE MANICOTTI RECIPE — CHRYSTINA NOEL
From chrystinanoel.com
MANICOTTI CREPES RECIPE (PASTA SQUARE ALTERNATIVE) - TREAT DREAMS
From treatdreams.com
HOW TO MAKE MANICOTTI CANNELLONI SHELLS (CREPES) RECIPE
From cookingitalianwithjoe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love