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