Monday, March 2, 2009

Kelly's Manicotti

*This is for a large amount of crepes, so I'd "half" the recipe. Even by halfing it, you'll still get two great meals for 4 people (I like to bake one for dinner, and freeze another dish to pull out for dinner on a hectic day!).

For the filling:
2 lbs. ricotta cheese
1/3 c. parmasean
handful of chopped parsley
1 egg

--- Mix those ingredients well.

For the crepe:
6 eggs
6 c. flour
1 c. water
1/2 tsp. oil

---Blend in a blender until it gets light and frothy, with lots of air bubbles. If needed, continue to add water in small amounts until you get a fairly thin consistency. Use a spoon or spatula to scrape the sides and make sure all ingredients are well incorporated.

Put medium-sized saucepan (or crepe pan) on medium-high heat. I like to spray the pan with cooking spray before each crepe. After it's hot, hold the pan at an angle and fill half the pan with the crepe mixture, and rotate quickly to cover the bottom of the pan. When the edges of the crepe begin to curl up a little, it's done. (I've come to expect to ruin the first 2 or 3, until the heat of the pan gets just right!)

Put marinara sauce on the bottom of your baking dish.

Take a tablespoon of your cheese mixture and smear it onto half of a crepe with the back of the spoon. Beginning on the end with the mixture on it, tightly roll up the crepe. Lay it in the baking dish.

Once the manicotti is finished and in the dish, add one more layer of sauce on top, and sprinkle more parm.

Bake at 350 for 20-30 minutes or so, uncovered.

Thanks, Kelly! :)

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