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Manicotti Crepes

 Manicotti Crepes
Though they make take a little extra effort, these scrumptious crepes are worth it! Filled with meat and covered with a savory sauce.—Christine Rukavena, 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
  • 1 tablespoon sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon celery salt
  • 6 eggs
  • 1-3/4 cups water
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3 slices white bread, cubed
  • 1/2 cup milk
  • 1 egg, lightly beaten
  • 3 tablespoons minced fresh parsley
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

    Save Now >

  • 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

2 of 2

Manicotti Crepes (continued)


  • 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 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. baking dish and 11-in. x 7-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.
Nutritional Facts: 2 filled crepes equals 448 calories, 25 g fat (10 g saturated fat), 213 mg cholesterol, 1,320 mg sodium, 26 g carbohydrate, 2 g fiber, 28 g protein.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now