Preparation:
CREPES FOR MANICOTTI
Place all ingredients in a blender and process until smooth. Cover batter and let stand for 1 hour or more; stir well before using. Into a well-oiled 6 to 7 inch crepe pan or other flat bottom frying pan over medium heat, put 1 1/2 to 2 tablespoons batter, quickly tilting pan so batter flows over entire flat surface. Cook until crepe appears dry and edge is lightly browned. Turn once to brown lightly on both sides, then turn out onto a plate. Stack crepes as they are completed. You should have 12 to 16 crepes. Spoon an equal amount of filling down center of each crepe and roll to enclose. Place filled crepes, side by side, in a shallow baking dish about 8 x 12 inches (put a little tomato sauce on the bottom of baking dish first). Then place some more tomato sauce over the manicotti and sprinkle some shredded cheese (mozarella) on top. Bake at 325F for 25 minutes or until cheese is melted.
FILLING: 2 lbs ricotta, 2 eggs, 1/3 cup grated Parmesan (Reggiano), 8 oz mozzarella, 1 Tbl parsley, 1 tsp salt, 1/4 tsp pepper Serve with some extra sauce on the side. If you want a good tomato sauce for that (from semi-scratch [canned Progresso tomatoes w/basil]), let me know and I will write down what I do next time I make it (which shouldn't be to many days - hubby can't live without it at least 2x a week or more). If you have ANY questions, please don't hesitate to ask. You know I'll be glad to help you, 4 s |
