Publisher Photo
Publisher Photo
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.
MAKES:
10 servings
TOTAL TIME:
Prep: 1-1/2 hours + simmering Bake: 35 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 1-1/2 hours + simmering Bake: 35 min.

Ingredients

  • 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
  • CREPES:
  • 6 eggs
  • 1-3/4 cups water
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • FILLING:
  • 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 beef
  • 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

Directions

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 11x7-in. baking dish. Spoon sauce over top; sprinkle with Parmesan cheese. Cover and bake at 350° for 35-45 minutes or until a thermometer reads 165°. Yield: 10 servings.
Originally published as Manicotti Crepes in Light & Tasty

Nutritional Facts

2 each: 448 calories, 25g fat (10g saturated fat), 213mg cholesterol, 1320mg sodium, 26g carbohydrate (6g sugars, 2g fiber), 28g protein.

  • 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
  • CREPES:
  • 6 eggs
  • 1-3/4 cups water
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • FILLING:
  • 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 beef
  • 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
  1. 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.
  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.
  3. 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.
  4. 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.
  5. 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 11x7-in. baking dish. Spoon sauce over top; sprinkle with Parmesan cheese. Cover and bake at 350° for 35-45 minutes or until a thermometer reads 165°. Yield: 10 servings.
Originally published as Manicotti Crepes in Light & Tasty

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