Manicotti

Crepe Batter

4 eggs
2 cups milk
3/4 cup flour (wheat or oat) See the Make Your Own entry.
salt

Filling
2 cups ricotta cheese
3 eggs
basil
oregano
salt
pepper
sauteed onion and garlic

Sauce and Topping
Prepared marinara - make it yourself or buy in a jar
Parmesan cheese


Begin by making crepes to use for the wrappers.

Mix together, but do not over beat:
4 eggs
2 cups milk
3/4 cup flour 
1/ 2 teaspoon salt

Ladle the thin batter into a large frying pan containing olive oil that has been heated for about 1 minute, and cook on a low heat. A good size is approximately 8 inches in diameter. Layer the crepes with paper toweling as you finish cooking them.

Preheat oven to 350.

Filling: Mix 16 ounces ricotta cheese, 3 eggs, a pinch of basil, a pinch of oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Add 2 tablespoons of sautéed onion and garlic.

Coat the bottom of a glass baking dish with about 1/3 cup marinara sauce. Put crepes into the dish and fill with about 3 - 4 tablespoons cheese filling. Wrap the crepe around the filling and place them seam side down in the baking dish. About one dozen filled crepes will fit into a 9 x 13 baking dish. Pour about 1 – 1 ½ cup marinara sauce over the crepes, sprinkle generously with Parmesan cheese, cover with foil and put in preheated oven for 30 minutes. Remove the foil, and bake for 10 more minutes.

Serve with garlic bread and salad.

In theory, there is no difference between theory and practice, but in practice, there is.
Jan L. A. van de Snepscheut

Breakfast Crepes

Crepes make a festive breakfast or brunch. Crepes are essentially a thin pancake that can be wrapped around sweetened ricotta cheese.

Breakfast Crepes

Mix together, but do not overbeat.
4 eggs
2 cups milk
1 cup flour
1/2 teaspoon salt
Add a dash of cinnamon, ½ teaspoon of vanilla, and a tablespoon of sugar to the batter.

Ladle the thin batter into a large frying pan and cook on a medium low heat. Use coconut oil to cook the crepes. A good size is approximately 8 inches in diameter. Layer the crepes with paper toweling as you finish cooking them.

Preheat oven to 325.

Filling: Mix 16 ounces ricotta cheese, ½ cup sugar or honey, and ½ teaspoon salt.

Put crepes in a glass baking dish and fill with about 3 tablespoons cheese filling. Wrap the crepe around the filling and place them seam side down in the baking dish. Cover with foil and put in preheated oven for 30 minutes.

After the crepes and filling are heated through, top with fresh or cooked fruit and whipped cream.

Variations:
Filling can be 8 ounces of ricotta and 8 ounces of softened cream cheese.
Crepes can be filled with fruit and topped with whipped cream. If the fruit is warmed ahead of time, the crepes do not need to be heated in the oven. Simply fill with fruit, top with whipped cream and serve.


Life is not about waiting for the storm to pass... it's about dancing in the rain. Unknown