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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 ground beef
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    With Johnsonville Italian Sausage.

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  • 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 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 Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.