| Manicotti For the crepes: 8 eggs 1 cup milk 1 cup water 2 cups flour 1/2 tsp. salt 4 T butter, melted makes 24 to 30 crepes For the filling: 2 - 15 oz containers. ricotta cheese 1/4 cup fresh grated Parmesan cheese 1/2 pound mozzarella cheese, cut into small cubes 2 eggs 1 tsp. Italian Seasoning salt and pepper To complete the dish: 3 cups Marinara Sauce (recipe follows) 1/4 cup fresh grated Parmesan cheese Mix the ingredients for the crepes in a large bowl or blender until smooth. Allow batter to rest for 30 minutes. Put some oil on a paper towel and use it to coat the pan each time before you make a crepe. You might want to use a pair of tongs to hold the paper towel while wiping the pan with it. Heat pan over medium heat. Pour 1/4 cup of batter into pan, tilting until bottom of pan is coated. Cook one minute on each side, do no allow to get too brown. Repeat until all batter is used. Mix together ingredients for the filling in a large bowl. Place 2 heaping tablespoons of the filling down the center of each crepe. Fold the two opposite ends of the crepe over the filling loosely to make a tube. Coat the bottom of a large baking dish with 1 cup of the marinara sauce and place the manicotti seam side down in the dish. Cover with remaining marinara and 1/4 cup Parmesan cheese. Bake in a preheated oven at 350 for 30 minutes until bubbly. You can substitute manicotti shells for the crepes. Cook according to the directions on the package. For a spinach filling, add 1 10 oz. box of frozen spinach, thawed, drained and squeezed to the filling. Marinara Sauce 1 T extra-virgin olive oil 1 med. onion, diced 4 cloves garlic, finely chopped 1 tsp. hot red pepper flakes, optional or to taste 1 T anchovy paste, optional but recommended 1 tsp dried basil 1 tsp. dried oregano 1 T chopped flat-leaf parsley 2 (15-ounce) can crushed tomatoes Salt and pepper Heat a small pot over medium heat. Add extra-virgin olive oil, onions, garlic, pepper flakes and anchovy paste. Cook until onions are softened.. Add herbs, tomatoes, salt and pepper. Stir sauce, bring to a boil, turn down to a simmer and simmer 30 minutes over low heat. |
