Cheese-stuffed Manicotti Crepes

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup water (may need to use a bit more)
• 1 cup flour
• 2 eggs
• 1/8 teaspoon salt
• vegetable oil (for frying)
• 1 lb ricotta cheese
• 1 cup grated mozzarella cheese, packed
• 1/2 cup grated parmesan cheese
• 1 teaspoon fresh garlic (no more than 1 teaspoon, otherwise it will be too overpowering!)
• 1 egg
• 2 tablespoons fresh finely chopped parsley (or use 2 teaspoon dried parsley)
• salt and black pepper
• 2 cups favorite pasta sauce
• 2 cups grated mozzarella cheese (for topping)

Recipe

• 1 set oven to 350 degrees.
• 2 butter an 11 x 7-inch baking dish or a 9 x 9-inch baking dish (you can really use any size large enough to hold the crepes and the pasta sauce).
• 3 to make the crepes: in a bowl whisk together 1 cup water, flour, eggs and salt until very well blended (the batter will be thin, add in a bit more water if the batter is too thick).
• 4 brush a skillet with oil over medium heat.
• 5 ladle about 2-3 tablespoons of batter into the pan tilting the pan so that the batter coats the bottom.
• 6 cook the crepe until the bottom is set (about 1 minute, but do not brown, this should take about 1 minute).
• 7 loosen the edges with a knife, turn the crepe and cook until second side is set (do not brown, this should take about 3 minutes).
• 8 repeat with remaining batter, brushing with more oil if necessary.
• 9 to make the filling: in a bowl, mix ricotta, 1 cup mozzeralla cheese, parmesan cheese, egg, fresh garlic, parsley, salt and pepper.
• 10 spread about 1 cup of pasta sauce in the bottom of the baking dish.
• 11 spoon about 3 tablespoons filling down the center of the crepe.
• 12 fold both sides of the crepe over the filling.
• 13 arrange in the baking dish (seam side down).
• 14 repeat with remaining filling and crepes.
• 15 pour about 1 cup pasta sauce over the crepes (the sauce does not have to cover the crepes completely!).
• 16 sprinkle with mozzeralla cheese (at this point you can cover and refrigerate up to 24 hours before baking).
• 17 bake for about 25-30 minutes.