Manicotti Crepes 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 Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Manicotti Crepes cont. 1/2 cup milk 1 egg, lightly beaten 3 tablespoons minced fresh parsley 2 teaspoons salt 1 teaspoon pepper 1 pound ground beef 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 Place tomatoes in a blender or food processor; cover and process until Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

Manicotti Crepes 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 mixing 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 Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Manicotti Crepes cont. 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. x 2-in. baking dish and 11-in. x 7-in. x 2-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. Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008