Manicotti

(Homemade manicotti come out of the oven bubbly and hot)

Manicotti Shells

Makes about 40 crepes

1. 12 eggs, beaten
2. 1 1/2 cups white flour
3. 1/2 cup whole wheat flour
4. 8 tablespoons olive oil
5. 2 cups milk
6. dash of salt

• In a large bowl, beat together the eggs, milk, olive oil and salt. Sift the flour into the egg mixture and stir it all together.

(Pour a ladleful of batter into a hot buttered pan and swirl it around)

• Heat a small crepe pan and wipe it with butter. Drop a ladleful of batter into the pan and swish it around and let cook until the edges start to curl a bit; flip it over and brown the other side briefly.
• Repeat until all the batter is gone.

For the filling:

1. About 3 pounds of good ricotta
2. 1 pound of homemade mozzarella, cubed or grated
3. A big handful of both Parmesan and Romano cheeses, grated
4. Dash of salt and a grating of black pepper and nutmeg
5. About 1/4 cup of freshly chopped flat leaf parsley

• If you want to use spinach, clean and steam a pound or so of fresh spinach. When cool, give it a good squeeze to get as much water out as possible; chop and add to the filling.

(Once all the crepes are made, place a spoonful of the cheese filling on each and roll it up)

Preparation:

• Layer a large baking pan with homemade tomato sauce.
• Take one crepe and lay it on a plate. Put a big tablespoon of filling near the edge and roll it up.
• Place the crepes in a single layer in the baking pan (you'll need a few pans if you're making the full amount). Cover with a light layer of sauce and a generous grinding of both Parmesan and Romano cheeses.
• Cover with foil and bake in preheated 350-degree oven for about 20 minutes; remove the foil and let bake another 10 minutes or so until bubbly.

These light crepes will melt in your mouth and you and your guests will find yourselves going back for more, which is why an extra pan for the freezer doesn't always work out.

5 comments:

Barbara Gallo Farrell said...

Mmmm, I do remember your beautiful photos and posting of manicotti, Maryann. It is one of my favorite things to eat. You're right, everyone always love them!

April 7, 2008 5:29 PM

Anonymous said...

OMG ~ you seriously are perfect in every way....I mean...not only do you have Yellow Submarine christmas tree ornaments....but you ate manicotti at your post-college dinners?

Seriously?

We'd pool $20.00 and buy a bottle of vodka and 4 packages of Ramen.....

However...*now* I'd make manicotti...cause ~ you know ~ I'm like a food snob 'n stuff....

=)

With that said ~ homemade manicotti crepes are 110% worth the effort..nothing else compares!

xoxoxo

Lisa

April 7, 2008 8:15 PM

Barbara Gallo Farrell said...

You always make me smile, Lisa! We were back-to-the-Earth conscious and even baked our own bread. Of course, there is nothing wrong with vodka-flavored Ramen noodles. ;-)

Those lovely crepes can be made with a sweet filling, too. Sometimes I'll eat one right out of the pan with a little butter and maple syrup on top — Yum!

April 7, 2008 8:21 PM

Anonymous said...

Back-to-the-earth conscious is a good thing ~ in every way!

But you already knew that!

xo

lisa

April 8, 2008 9:53 AM

Barbara Gallo Farrell said...

Yes, how far we've come and how little change we've made (some of us, that is!).

April 8, 2008 3:38 PM