Manicotti Crespelle

Ingredients

• Crepes (crespelle)

• 4 extra large eggs

• 1 cup flour

• 1-¼ cup whole milk

• 2 tbsp. vegetable or olive oil

• 1 tsp. salt(yields approx 20 crepes)

Ricotta Filling

• 3 lbs part skim or whole milk ricotta cheese

• ½ cup fresh parsley, minced

• 1 tbsp italian seasoning

• ½ cup grated pecorino romano cheese

• 1/2 cup Parmigiano-Reggiano

• 2 extra large eggs, beaten

• 1 lb mozzarella cheese grated

• 1/2 tsp fresh grated nutmeg

• salt/ pepper to taste

• Red or meat sauce

Instructions

Put all the crepe ingredients into a blender. Blend till smooth - scrape sides if necessary and blend again till all ingredients are blended well.

Melt a little butter in a 9″ non-stick frying pan over medium heat,.

Pour in small amt of batter and swirl to cover bottom of with a thin film. cook for approx 20 sec. and turn to other side and cook for another 20 sec. transfer crepe to plate. continue till all batter is finished. Crepes can be stacked on top of each other. If you aren’t using them right away, wrap them tightly in plastic wrap and refrigerate them for 3 days or freeze for up to one month. Yield: 20 crepes.

Ricotta Filling:

Mix all ingredients together in a large bowl or stand mixer and set aside to fill crepes

Filling crepes

Take 1 heaping tablespoon of ricotta filling onto each crepe ad roll gently and place on a cookie sheet seam side down

To Bake Manicotti:

Preheat oven to 350 degrees

Layer large casserole pan with your favorite tomato or meat sauce

Place a single layer of rolled manicotti in casserole pan on top of sauce.

Ladle a thin layer of sauce on top of manicotti and sprinkle with additional mozzarella cheese.

Bake in 350 degree oven for 25 minutes or until sauce is bubbling and cheese is melted

Serving size : 2-3 crepes per person.

Modified from Recipe by: 3 Italian Sisters

Urban Cowgill 2017