Cheesy Manicotti Crepes Recipe

Cheesy Manicotti Crepes Recipe


2 cans (28 ounces each) diced tomatoes, undrained

1-1/2 cups finely chopped onion

1 can (6 ounces) tomato paste

1/3 cup olive oil

4 garlic cloves, minced

2 tablespoons dried parsley flakes

1 tablespoon sugar

1 tablespoon salt

1 teaspoon minced fresh oregano

1 teaspoon minced fresh basil

1/4 teaspoon pepper


6 eggs

1-1/2 cups water

1-1/2 cups all-purpose flour

Dash salt

2 tablespoons canola oil, divided


2 cartons (15 ounces each) ricotta cheese

2 cups (8 ounces) shredded part-skim mozzarella cheese

1 cup shredded Parmesan cheese

2 eggs

1 tablespoon dried parsley flakes

1 teaspoon salt

1/4 teaspoon pepper

How to make it

In a large saucepan; combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is reduced to 5 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, combine filling ingredients. Cover and refrigerate.

Heat 3/4 teaspoon oil in an 8-in. nonstick skillet. Stir crepe batter; pour a scant 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 12 crepes in each of two greased 13×9-in. baking dishes. Spoon sauce over top. Cover and bake at 350° for 45-50 minutes or until a thermometer reads 160&d
Yield: 12 servings.