Homemade Crepe Manicotti

Crepe Manicotti

If I had known how easy it was to make crepes, I would have been making my manicotti like this all along!

I always have preferred manicotti in an Italian restaurant because they use crepes. I hate the big pasta tubes they sell at the grocery store for manicotti.  They are big, hard to fill and too thick.  I found some manicotti made with crepes at Whole Foods, but it is a bit of a drive to get there and they are usually out of stock.   I no longer have to make a special trip to have manicotti!  The best part is that making crepes takes no time; I think it is quicker to make crepes that to boil noodles.  I am so glad I got over my fear and gave crepes a try! 

Crepes
Crepes

Crepes for Manicotti
Food for a Hungry Soul
(Printable Recipe)

1 cup flour
1 cup milk (or more as needed to achieve a thin-pancake batter consistency)
1 egg, beaten
1/2 teaspoon salt
(each mixture makes 8-9 manicotti shells)

Stir milk gradually with flour until smooth Add, stirring constantly, the beaten egg to which the salt has been added. For each shell, spray a preheated 6-inch frying pan with olive oil cooking spray, and pour 1/4 cup of the batter into the pan, tilting back and forth so that it spreads evenly.

When set on one side (30-35 seconds), turn and let the other side set (10 seconds). Slide off pan onto a clean work surface or dish and repeat until batter is used. (I separate the crepes with a piece of waxed paper to prevent them from sticking to each other).

Crepe Manicotti

Manicotti Filling

7 1/2 oz ricotta cheese
4 oz shredded mozzarella cheese
2 Tbsp grated Parmesan cheese
1 egg
1 tsp garlic salt
pepper
Jar of your favorite pasta sauce

In a large bowl, combine cheeses, egg, garlic salt and pepper.  Fill each crepe with 3-4 Tbsp of filling and roll.  In large baking dish, pour a little sauce on the bottom of the dish.  Place rolled manicotti seam side down in dish.  Top with remaining sauce and extra mozzarella cheese.  Bake covered at 375 for 20-25 minutes. 

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Comments

  1. Oh my gosh, I never even realized there were manicotti made with crepes. We love crepes and I make them all the time, I usually only make them with whole wheat flour, too, so this would be healthy, right? ๐Ÿ˜‰

  2. I had no idea about the manicotti using crepes! And you make this look so easy – my head is swimming with ideas. Thanks, Steph!

  3. I didn't know that about Italian restaurants – I've only ever made manicotti with tube pasta all these years. Who knew? Then again… I'm a horrible crepe maker, so I might be stuck.

  4. What a great idea to use crepes instead of pasta shells for making manicotti. Who would of thought? I learn something new everyday. Thanks for sharing.

    Great post!!

  5. My neighbor makes crepe manicotti but it wasn't until you talked about it here that I realized it was crepes he makes. Interesting.

    Excuse me while I hop over to your ice cream and donut and start drooling! ๐Ÿ™‚
    ~ingrid

  6. I have never had a crepe based manicotti but these look so delicious, I am definitely intrigued! Perhaps I could follow it up with a nutella filled crepe ๐Ÿ™‚
    PS: I saw your Chanel tweet on your sidebar and thought, I HAVE to follow her on Twitter ๐Ÿ™‚

  7. It wasn't listed in the ingredients, but I'm assuming you use your favorite spaghetti sauce? I like Newman's or Classico the best. I suppose real chefs would make their own. ๐Ÿ˜‰

  8. Thanks for posting this. I've wanted to try crepes, but have had the same fear problem. I like the idea of using them for the manicotti – delicious looking meal.

  9. We don't go to Italian places. My hubby is a country boy and really doesn't like anything like that except spaghetti.

    On the other hand, I luv all Italian dishes. But, never had manicotti out of crepes. Sounds great. So glad you shared the recipe. It looks very easy to make too.

  10. I made crepes once and was surprised at how easy and delicious. I agree about the grocery store "tubes" and never thought about why manicotti in restaurants was so different. I'll be making this soon! Thanks for the post Stephanie.

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