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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This entree may lack meat but it's loaded with three cheeses! Using homemade crepes instead of manicotti shells makes it special for holidays and other gatherings.Lori Henry, Elkhart, Indiana Ingredients:
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 |
crepes: |
6 eggs |
1-1/2 cups water |
1-1/2 cups king arthur unbleached all-purpose flour |
dash salt |
2 tablespoons canola oil, divided |
filling: |
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Spread about 1/4 cup filling down the center of each crepe; roll up and place 12 crepes in each of two greased 13-in. x 9-in. baking dishes. Spoon sauce over top. Cover and bake at 350° for 45-50 minutes or until a thermometer reads 160°. Yield: 12 servings.
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