Recipe Cottage


LOCATION: Recipes >> Pasta >> Manicotti 18

Print this Recipe    Manicotti 18

Manicotti Using Crespelle

1/4 cup olive oil
1 1/2 cups finely chopped onions
1 celery stalk, chopped (optional)
4 cloves of garlic, minced
8 fresh basil leaves, chopped (1/2 teaspoon dried)
2 28-ounce cans Italian plum tomatoes (crushed)
1/2 cup water
1 Tbsp. finely chopped parsley, preferably Italian
salt and freshly ground pepper to taste

Heat the olive oil in a large saucepan. Add the onions, celery and
garlic and saute until the onions are almost translucent. Add the
basil and stir. Add crushed tomatoes and water simmer for about 20
minutes, stirring occasionally and adding parsley near end of
cooking time. Set aside.


10 ounces or about 4 cups fresh spinach, stemmed and finely chopped
2 cups coarsely grated mozzarella cheese or grated provolone cheese
1/2 cup freshly grated sharp Parmesan or Romano cheese
3 pounds of ricotta cheese
1/4 tsp. nutmeg
2 eggs
2 Tbsp. finely chopped parsley (optional)
salt and freshly ground pepper to taste

In a large mixing bowl, combine filling ingredients. Preheat oven
to 350 F degrees. Spread a cup or two of sauce over the bottom of
a large shallow glass baking dish. To assemble: Place a large
spoonful or two of the filling on each crespelle and roll it up.
Place the filled pancakes, folded side down, close together in a
single layer in the baking pan. Cover the crespelle with a generous
amount of tomato sauce. Bake for about 30 minutes or until the
manicottis are piping hot throughout. Heat remaining sauce. Serve
the crespelle hot from the oven. Pass the tomato sauce.


4 eggs
2 cups all-purpose flour
1 1/4 cup water
1 cup milk
1/4 tsp. salt
vegetable oil or melted butter (about 1/4 cup) for cooking the crepes

In mixing bowl, beat eggs with a whisk. Combine milk and water
and stir into eggs with whisk. Add the flour gradually, while
stirring with the whisk. The batter should be smooth and fairly
thin. Add water if the batter seems thicker than heavy cream. Add
salt; stir. Set the batter aside to rest for at least 30 minutes.

Heat a 7 or 8-inch crepe pan or small nonstick skillet over
medium-high heat. Brush lightly with melted butter or oil. Add
about 3 tablespoon of batter. As soon as the batter is in the pan,
swirl and tilt the pan until the batter coats the bottom of the
pan with a thin layer. Work quickly doing this so the batter spreads
out before it starts to cook. Cook on one side for about 30 seconds
or until set, then turn the crepe over using a spatula and flip it
over to cook the other side just a few seconds. Make crepes one at
a time, brushing the skillet lightly with melted butter before each
is made. Slide out of pan, onto a plate and stack with wax paper
between them if they stick. It may take a couple attempts before
they start turning out right.

Crespelle can be made one or two days in advance and refrigerated,
or frozen.

This recipe makes about 30 - 40 crepes.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.