Delicious Manicotti Made Easy: The Ultimate Crepe Recipe

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Classic Crepe Recipe

Point: The classic crepe recipe for manicotti involves making thin crepes that will be filled and rolled up to create the manicotti dish.
Step 1: In a mixing bowl, combine 1 cup of all-purpose flour, 1 1/2 cups of milk, 2 eggs, and a pinch of salt. Whisk until smooth.
Step 2: Heat a non-stick skillet over medium heat and lightly grease with butter or cooking spray.
Step 3: Pour a small amount of the crepe batter into the skillet, swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges start to brown, then flip and cook for another minute.
Step 4: Repeat with the remaining batter, stacking the cooked crepes on a plate.
Step 5: Fill each crepe with a mixture of ricotta cheese, spinach, garlic, and seasonings. Roll up the crepes and place in a baking dish.
Step 6: Top with marinara sauce and mozzarella cheese, then bake in a preheated oven at 375°F for 20-25 minutes until the cheese is melted and bubbly.

Spinach and Mushroom Crepe Recipe

Point: This unique crepe recipe for manicotti combines spinach and mushrooms for a delicious and filling dish.
Step 1: Follow the same steps as the classic crepe recipe to make the crepes.
Step 2: Saute sliced mushrooms, garlic, and spinach in a skillet until cooked through. Season with salt and pepper.
Step 3: Fill each crepe with the spinach and mushroom mixture, along with ricotta cheese and Parmesan cheese.
Step 4: Roll up the crepes and place in a baking dish.
Step 5: Top with a creamy Alfredo sauce and sprinkle with more Parmesan cheese.
Step 6: Bake in a preheated oven at 375°F for 20-25 minutes until the sauce is bubbly and the crepes are heated through.

Butternut Squash and Sage Crepe Recipe

Manicotti Crepes with Homemade Crespelle - This Italian Kitchen
Manicotti Crepes with Homemade Crespelle – This Italian Kitchen

Point: For a seasonal twist on manicotti, try this butternut squash and sage crepe recipe.
Step 1: Roast cubed butternut squash with olive oil, salt, and pepper until tender.
Step 2: Puree the roasted squash with fresh sage, garlic, and ricotta cheese until smooth.
Step 3: Fill each crepe with the butternut squash mixture and roll up.
Step 4: Place the filled crepes in a baking dish and top with a sage-infused bechamel sauce.
Step 5: Bake in a preheated oven at 375°F for 20-25 minutes until the sauce is golden and bubbly.
Step 6: Garnish with crispy sage leaves and a drizzle of balsamic glaze before serving.