Susan's Home-Made Manicotti
Manicotti made with thin homemade crepes rolled around a ricotta, egg and Parmesan filling, topped with mozzarella and sauce and baked.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family. The recipe is named for a member of our family.
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Susan's manicotti skip the pasta tubes: the shells are delicate homemade crepes, cooked on one side only in a small skillet. Each is rolled around a filling of ricotta, egg, Parmesan and parsley and laid seam side down in sauce.
Mozzarella and more sauce go on top, and they bake covered until hot. The result is much lighter than boxed manicotti.
Ingredients
Crepes
- 1 cup flour
- 3 eggs
- 1 teaspoon oil
- 1 cup water
- Pinch of salt
- Cooking spray
Ricotta filling
- 1 small container of ricotta cheese
- 1 egg
- Grated parmesan cheese to taste
- Parsley, salt and pepper to taste
To bake
- Simple Sauce for Pasta or your favorite sauce
- Shredded mozzarella cheese
Instructions
- Make the batter. Mix the crepe ingredients together. Add more water if needed, until the batter is thinner than pancake batter.
- Cook the crepes. Spray a 6-inch skillet with cooking spray. Pour in 1/4 cup of batter to cover the surface, making the shell as thin as possible. Cook over medium heat until the underside is lightly brown; do not turn it over. Turn the crepe out onto waxed paper, browned side up.
- Fill. Mix the filling ingredients. Place a thin coating of sauce in the bottom of a baking pan. Fill each crepe with the cheese mixture and roll it up.
- Assemble. Place the manicotti in the pan seam side down. Sprinkle with mozzarella and cover with a layer of sauce.
- Bake. Cover with foil and bake at 350°F for 25 to 30 minutes, or until hot.
Tips
- Stack the cooked crepes between sheets of waxed paper; they can be made a day ahead.
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