Home > Recipes > Manicotti Crepes

Manicotti Crepes Recipe

Though they make take a little extra effort, these scrumptious crepes are worth it! Filled with meat and covered with a savory sauce.—Christine Rukavena, Milwaukee, Wisconsin.

This recipe is:

Healthy

[X]

Rate Manicotti Crepes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Manicotti Crepes Recipe

Prep: 1-1/2 hours + simmering Bake: 35 min.

Yield: 10 Servings

90 35 125

Ingredients

1 can (28 ounces) whole tomatoes, undrained
1-1/2 cups water
1 can (8 ounces) tomato sauce
1 tablespoon sugar
1 teaspoon dried oregano
1/2 teaspoon celery salt
CREPES:
6 eggs
1-3/4 cups water
1-1/2 cups all-purpose flour
1/4 teaspoon salt
FILLING:
3 slices white bread, cubed
1/2 cup milk
1 egg, lightly beaten
3 tablespoons minced fresh parsley
2 teaspoons salt
1 teaspoon pepper
1 pound ground beef
XKick-up the flavor
With Johnsonville Italian Sausage.
Featured Sponsor
1/2 pound bulk mild Italian sausage
8 ounces part-skim mozzarella cheese, diced
2 tablespoons vegetable oil, divided
1/2 cup shredded Parmesan cheese

Directions

Place tomatoes in a blender or food processor; cover and process until smooth. Transfer to a large saucepan; add the water, tomato sauce, sugar, oregano and celery salt. Bring to a boil. Reduce heat; simmer gently, uncovered, for 2 hours or until reduced to about 4-1/2 cups, stirring occasionally.
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, soak bread in milk for 5 minutes. Stir in egg, parsley, salt and pepper. Crumble beef and sausage over mixture; mix well. Stir in mozzarella. Cover and refrigerate until assembling.
Heat 3/4 teaspoon oil in an 8-in. nonstick skillet. Stir crepe batter; pour 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.
Spread about 1/4 cup filling down the center of each crepe; roll up and place in a greased 13-in. x 9-in. baking dish and 11-in. x 7-in. baking dish. Spoon sauce over top; sprinkle with Parmesan cheese. Cover and bake at 350° for 35-45 minutes or until a meat thermometer reads 165°. Yield: 10 servings.

Lighter version: Makeover Manicotti Crepes

Nutritional Facts 2 filled crepes equals 448 calories, 25 g fat (10 g saturated fat), 213 mg cholesterol, 1,320 mg sodium, 26 g carbohydrate, 2 g fiber, 28 g protein.

Originally published as Manicotti Crepes in Light & Tasty December/January 2007