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Makeover Manicotti Crepes

 Makeover Manicotti Crepes
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.
10 ServingsPrep: 1-1/2 hours + simmering Bake: 35 min.


  • 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
  • 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
  • 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 ground beef
    With Johnsonville Italian Sausage.

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Makeover Manicotti Crepes (continued)

Ingredients (continued)

  • 1/2 pound Italian turkey sausage links, casings removed
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup shredded Parmesan cheese


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Cover and bake at 350° for 35-45 minutes or until a thermometer
  • reads 160° Yield: 10 servings.
Nutritional Facts: 2 filled crepes equals 319 calories, 10 g fat (4 g saturated fat), 91 mg cholesterol, 977 mg sodium, 30 g carbohydrate, 2 g fiber, 26 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.