Cheesy Manicotti Crepes

Name: Cheesy Manicotti Crepes
Prep time: 2 h
Cook time: 35 min
Total time: 2 h 35 min
Yield: 12 servings.
Cuisine: Europe, Italian
Ingredients: 2 cans (28 ounces each) diced tomatoes, undrained; 1-1/2 cups finely chopped onion; 1 can (6 ounces) tomato paste; 1/3 cup olive oil; 4 garlic cloves, minced; 2 tablespoons dried parsley flakes; 1 tablespoon sugar; 1 tablespoon salt; 1 teaspoon minced fresh oregano; 1 teaspoon minced fresh basil; 1/4 teaspoon pepper; CREPES:; 6 large eggs; 1-1/2 cups water; 1-1/2 cups all-purpose flour; Dash salt; 2 tablespoons canola oil, divided; FILLING:; 2 cartons (15 ounces each) ricotta cheese; 2 cups shredded part-skim mozzarella cheese; 1 cup shredded Parmesan cheese; 2 large eggs; 1 tablespoon dried parsley flakes; 1 teaspoon salt; 1/4 teaspoon pepper

TOTAL TIME: Prep: 2 hours + chilling Bake: 45 min. YIELD: 12 servings.

This entree may lack meat but it's loaded with three cheeses! Using homemade crepes instead of manicotti shells makes it special for holidays and other gatherings.—Lori Henry, Elkhart, Indiana

Ingredients

2 cans (28 ounces each) diced tomatoes, undrained
1-1/2 cups finely chopped onion
1 can (6 ounces) tomato paste
1/3 cup olive oil
4 garlic cloves, minced
2 tablespoons dried parsley flakes
1 tablespoon sugar
1 tablespoon salt
1 teaspoon minced fresh oregano
1 teaspoon minced fresh basil
1/4 teaspoon pepper
CREPES:
6 large eggs
1-1/2 cups water
1-1/2 cups all-purpose flour
Dash salt
2 tablespoons canola oil, divided
FILLING:
2 cartons (15 ounces each) ricotta cheese
2 cups shredded part-skim mozzarella cheese
1 cup shredded Parmesan cheese
2 large eggs
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon pepper

Directions

1. In a large saucepan; combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is reduced to 5 cups, stirring occasionally.
2. 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, combine filling ingredients. Cover and refrigerate.
3. Heat 3/4 teaspoon oil in an 8-in. nonstick skillet. Stir crepe batter; pour a scant 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.
4. Spread about 1/4 cup filling down the center of each crepe; roll up and place 12 crepes in each of two greased 13x9-in. baking dishes. Spoon sauce over top. Cover and bake at 350° for 45-50 minutes or until a thermometer reads 160&d

Nutrition Facts

2 each: 410 calories, 23g fat (10g saturated fat), 185mg cholesterol, 1313mg sodium, 29g carbohydrate (13g sugars, 4g fiber), 23g protein.