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Makeover Manicotti Crepes Recipe

Makeover Manicotti Crepes Recipe

This made-lighter main dish will add a special touch to any event. “Green pepper and garlic give it a fresh vegetable aroma," Christine Rukavena relates from Milwaukee, Wisconsin.
TOTAL TIME: Prep: 1-1/2 hours + simmering Bake: 35 min. YIELD:10 servings

Ingredients

  • 1 can (28 ounces) whole tomatoes, undrained
  • 1-1/2 cups water
  • 1 can (8 ounces) tomato sauce
  • 3 teaspoons sugar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon celery salt
  • CREPES:
  • 2 eggs
  • 1 cup egg substitute
  • 1-3/4 cups fat-free milk
  • 1 teaspoon canola oil
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • FILLING:
  • 3 slices whole wheat bread, cubed
  • 1/2 cup fat-free milk
  • 1/4 cup egg substitute
  • 1 cup finely chopped green pepper
  • 3 tablespoons minced fresh parsley
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 pound lean ground beef (90% lean)
  • 1/2 pound Italian turkey sausage links, casings removed
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup shredded Parmesan cheese

Directions

  • 1. For sauce, place tomatoes in a blender; 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; gently simmer, uncovered, for 2 hours or until reduced to 4-1/2 cups, stirring occasionally.
  • 2. Meanwhile, for crepes, beat the eggs, egg substitute, milk and oil in a large bowl. Combine flour and salt; add egg mixture and stir until smooth. Cover and refrigerate for 1 hour.
  • 3. For filling, in a large bowl, soak bread in milk for 5 minutes. Stir in the egg substitute, green pepper, parsley, garlic, salt and pepper. Crumble beef and sausage over mixture and mix well. Stir in mozzarella. Cover and refrigerate until assembling.
  • 4. Coat an 8-in. nonstick skillet with cooking spray; heat. 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, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
  • 5. Spread about 1/4 cup filling down the center of each crepe; roll up and place in a 13-in. x 9-in. baking dish and an 11-in. x 7-in. baking dish coated with cooking spray. Spoon sauce over top; sprinkle with Parmesan cheese.
  • 6. Cover and bake at 350° for 35-45 minutes or until a thermometer reads 160° Yield: 10 servings.

Nutritional Facts

2 each: 319 calories, 10g fat (4g saturated fat), 91mg cholesterol, 977mg sodium, 30g carbohydrate (8g sugars, 2g fiber), 26g protein. Diabetic Exchanges: 3 medium-fat meat, 1-1/2 starch, 1 vegetable.

Reviews for Makeover Manicotti Crepes

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MY REVIEW
lhlover User ID: 3817850 74288
Reviewed Jun. 11, 2013

"good taste, alot of work"

MY REVIEW
Sascha18 User ID: 4667359 100005
Reviewed Jan. 31, 2010

"This would have been five stars if it hadn't of taken me so long to cook it! I was in the kitchen from about 4:30 to 8:30 making this. Because of the time I probably won't make this recipe more then once every few months but it's definitely worth the wait. I now prefer the crepes rather then manicotti noodles because the texture was so enjoyable. Instead of only using a half pound of italian sausage I used a whole pound and reduced the ground beef to only half a pound. Everything about this recipe was very tasty!"

MY REVIEW
Likkel User ID: 1643198 161485
Reviewed Dec. 14, 2009

"Wonderfull taste!"

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.