Egg Crêpe Manicotti Food

RAO'S MANICOTTI

Steps:

• To make the batter, in a medium mixing bowl, whisk the eggs and milk. Once eggs and milk are well combined, whisk in flour until smooth - set aside and rest for 30-45 minutes.
• Heat a nonstick crepe pan over medium-high heat. Lightly brush it with vegetable oil and return to heat. Pour a little less than ½ cup of batter into the pan, swirling to cover the bottom of the pan evenly. Cook for about 30 seconds or until it has set and the bottom is lightly browned. Turn the crepe over carefully with a spatula or fork. Cook for an additional 15 seconds or until set. Remove from pan and place on a piece of wax paper. Continue cooking and stacking crepes until you have at least 14. The extra 2 will allow for breakage.
• Using a wooden spoon, combine ricotta, egg yolks, diced mozzarella, Pecorino Romano cheese, salt and pepper until well blended.
• Preheat oven to 375* F.
• Lay crepes out in a single layer. Place a heaping tablespoon of the ricotta mixture in the center at top of the crepe, spreading out to the edges. Fold the ricotta covered portion over onto the crepe. Fold the edges in and roll into a firm packet.
• Spread Rao's Homemade® Marinara Sauce over the bottom of a 13 x 9 x 2 baking pan. Lay rolled crepes on top of the Marinara Sauce. Place a slice of mozzarella on top of each rolled crepe.
• Bake manicotti in preheated oven for approximately 12 minutes or until filling is hot and cheese has melted. Serve, allowing 2 pieces per person.

MANICOTTI

Steps:

• To make crepes: Mix ingredients together and stir until smooth. Drop by spoonfuls or 1/4 cup of mixture onto a hot, lightly greased nonstick 6-inch pan. Crepes should form and become dry almost instantly as you swirl the pan and its contents. Turn crepe over to cook other side quickly. Remove cooked crepe to waxed paper to cool. They can be stacked with waxed paper between each and then placed in the freezer until you're ready to fill them. This makes about 9 crepes that can be filled with more than just ricotta. Use for cannelloni, blintzes, etc.
• To make ricotta filling: Whip all of the ricotta filling ingredients together. Place a spoonful of filling in the center of each crepe, then roll up, and tuck in the ends. Spread a little sauce on the bottom of a baking pan to evenly coat the pan. Then, arrange manicotti in pan loosely and cover with sauce. Bake at 425 degrees F, when the sauce bubbles, serve.
• Prepare the meats: In a large skillet, brown all the meats in the olive oil. There is no need to cook the meats all the way through. Remember to pierce the sausage before cooking to allow fats and water to be released. Set meats aside.
• Prepare meatballs: Combine all ingredients except the olive oil in a large bowl. Form the meatballs with your hands (there should be about 12). Fry in the olive oil over medium heat until browned, but not cooked all the way through. Set aside.
• For the gravy: Saute garlic in the olive oil in the same skillet used to saute the meats. Add tomato paste and cook for a few minutes. In a large saucepot, combine the remaining ingredients except the meats and the tomato paste-garlic mixture and simmer. When the mixture begins to bubble, add all the meats and the meatballs. Stir about every 15 minutes, being sure to scrape the bottom of the pot to prevent burning and sticking. If the gravy seems too thick, add a little water at a time. Simmer for about 3 hours, keeping the lid of the pot slightly askew to prevent condensation of the gravy.

MANICOTTI

Steps:

• Preheat oven to 350 degrees. Layer a large ovenproof baking dish with about 1/4 of the tomato sauce. In a medium bowl mix the ricotta with the egg, salt, and pepper. Spread the ricotta on the Crepe in a straight line, fold edges of crepes over. Place in pan, flap side up. Put a thin slice of mozzarella on each manicotti. Pour tomato sauce over all. Bake at 375 degrees for 30 minutes. Serve.
• In a medium bowl whisk eggs and water until smooth. Add flour, 1/4 cup at a time, and stir until smooth. Heat 6-inch skillet on medium heat. Grease skillet lightly. Ladle about 3 tablespoons of batter in skillet and spread it around. Cook until firm, but not brown. Flip crepes out and cool on a paper towel.

MANICOTTI

Steps:

• Preheat the oven to 350 degrees F.
• If using fresh spinach, bring a large pot of water to a boil over high heat, and season generously with salt. Fill a medium bowl with ice water and season with salt. Boil the spinach until tender, about 3 to 4 minutes. Remove with a slotted spoon, (keep the water in the pot boiling), and immediately plunge the spinach into the ice water. Drain and squeeze the excess water from the spinach, and finely chop. Alternatively, if using thawed spinach, simply squeeze, and finely chop. Set aside.
• In the same large pot of boiling water, cook the manicotti shells according to the package directions until al dente. Drain and pat dry.
• Spread 1 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Lightly beat the eggs in a medium bowl. Add the spinach, ricotta, mozzarella, and 1/3 cup of the grated cheese and mix until evenly combined. Season with 1/2 teaspoon salt, the nutmeg and pepper. Spoon the cheese mixture into the manicotti shells and line them up in the baking dish. Cover with the remaining 2 cups sauce. Scatter the remaining 2/3 cup grated cheese on top and dot with the butter.
• Bake for 30 minutes. Serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Reduce the heat to a simmer, cover and cook for 10 minutes.
• Remove and discard the herb sprigs. Stir in 2 teaspoons salt and season with pepper to taste. Use right away, or refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.
• Yield: 3 1/2 cups
• Copyright 2001 Television Food Network, G.P. All rights reserved.

EGG-CRêPE MANICOTTI

Steps:

• In a medium bowl, thoroughly beat the eggs with a wire whisk. Then whisk in the half and half (or milk) and the salt.
• Heat a non-stick, 6-inch-diameter skillet over a medium-low flame until drops of water dance on the surface, then add just enough butter to film the pan. (Alternatively, you can spray the skillet with non-stick spray.) Pour a scant 1/4 cup of egg batter into the skillet, and swirl to coat the pan's bottom. Cook until the eggs are set -- 30 seconds to 1 minute. There's no need to flip the crêpe over. Invert the skillet, and knock the crêpe onto a cooling rack. Crêpes can be stacked when cool.
• Center the oven rack; preheat oven to 350°F. In a medium bowl, stir together the ricotta, mozzarella, herbs, and garlic. Scoop 2 tablespoons of the cheese mixture onto one edge of a crêpe. Roll the crêpe into a cylinder. Fill and roll the remaining crêpes, and transfer them to a greased 9x13 baking dish. Drizzle some tomato sauce over each crêpe, and finish with a sprinkling of shredded mozzarella.
• Bake until the cheese melts -- about 30 minutes. (Optional: to crisp the edges of the crêpes, and also to brown the cheese, pop the dish under a broiler for 3-5 minutes.) Serve with a green salad. Wine pairing: Cabernet Sauvignon.

MANICOTTI

Steps:

• In a large bowl, beat the eggs until frothy. Beat in a small portion of the water, followed by a small portion of the flour. Continue adding water and flour, beating after each addition, to make a smooth batter. Season with salt. Line a baking sheet with waxed paper or plastic wrap. Set aside. Brush a 8-inch crepe pan or nonstick pan with olive oil. Warm the pan over medium high heat. Pour 1/4 cup of the batter into the pan. Swirl the batter around the pan to evenly coat the bottom, and pour any excess batter into the bowl. The batter should cover the bottom of the pan in a thin layer. Cook the crepe until bubbles appear, about 1 minute. Flip the crepe over and cook the other side for an additional minute. Remove to the prepared baking sheet and continue cooking crepes, placing waxed paper or plastic wrap over each one on the baking sheet. (If the crepes begin to stick to the pan, brush it with more oil.) With this batter you will be able to make 24 crepes. Preheat the oven to 350 degrees. Divide 1/2 cup of the tomato sauce between 2 large baking dishes, and spread to cover the bottom with a thin layer. In a large bowl, stir together the ricotta, mozzarella, egg, parsley, besiamella, and spinach. Stir in 1 tablespoon of the Romano cheese and season with salt. Spread a rounded tablespoon of the filling across the bottom third of one crepe. Roll the crepe closed and place, seam side down, in one of the prepared baking dishes. Continue filling crepes and arranging them in the baking dishes, making sure that their sides don't touch. Spread a generous teaspoon of tomato sauce across the top of each crepe. Sprinkle with the remaining 3 tablespoons Romano cheese. Cover the baking dishes with aluminum foil and bake until the crepes puff, about 20 minutes. Remove the foil and bake until lightly browned, about 5 minutes. Serve immediately, with remaining warm tomato sauce and grated Romano or Parmesan cheese if desired.;

MANICOTTI- CHEESE FILLED ITALIAN CREPES

Steps:

• Crepes.
• In either a blender or mixing bowl mix together the eggs and water first.
• Add flour into this slowly till smooth.
• Put in refrigerator for at least 1/2 hour. (this can be made a day before to save on time).
• While the crepe mixture is resting, start on the filling.
• In a large bowl mix together the Ricotta, Pecorino Romano cheese, Mozzarella, basil, parsley, eggs and pepper.
• Mix till all ingredients are incorporated.
• Cover and put in refrigerator till needed.
• After the crepe mixture has rested for 1/2 hour you can start to prepare them. I use an 8-inch non-stick fry pan. You can use one of them or a crepe pan. Just make sure it's non stick. Very important!
• Heat the pan on medium heat. Once heated spray with Pam till bottom and sides are covered.
• Pour 1/3 cup of the batter into the pan and swirl and tilt till the bottom of the pan is covered evenly. Return to burner. (If you think you need more or less mixture in the pan adjust accordingly. You want a thin even layer on the bottom of your pan).
• Let it cook till the top of the crepe appears dry. About 1 minute or so. When you first put the mixture in the pan, the top is "wet" looking, slowly it will start to look "dry". Once it's all dry, take a butter knife or spatula and slide under the crepe and flip over. cook for 5 seconds more.
• The crepe should slide out of the pan onto your surface. I put a sheet of aluminum foil on my counter and as I made the crepes I just slide them out onto the foil till they cool. Once cooled you can arrange them on the foil so they overlap each other.
• Spray you pan again with Pam and make another crepe. Do this till all the batter is gone. This recipe makes approx 16-20 crepes.
• Preheat your oven to 325°F.
• Take a baking pan (13x9-inch or larger) and cover the bottom with sauce. The sauce should be room temperature, so that the cheese doesn't melt out of the crepe while you are filling them.
• To assemble the crepe, place about 2 tablespoons of the filling in a line across the crepe and roll it up. place them seam side down in the pan.
• Continue doing that till the pan is full. Based on what size pan you use, that will determine how many you can get in the pan.
• Any extra manicotti that you roll that doesn't fit in the pan can be frozen and kept in a freezer bag for at least 3 months. In the description above I tell you how to recook them.
• Once the pan is full, put another layer of sauce on top of the stuffed manicotti till they are all covered.
• Cover pan tightly in foil.
• Place in 325°F preheated oven and bake for 40 minutes.
• Take foil off and sprinkle the remaining cup of shredded Mozzarella evenly on the top.
• Put back in oven till cheese melts and slightly browns (approx 5-10 minutes).
• Take out of oven and let rest at least 10 minutes and Enjoy!
• Serve with a nice salad and a warm loaf of Italian bread and you have a great meal!

HOMEMADE CREPE-STYLE MANICOTTI

Steps:

• For the sauce: Combine the canned tomatoes in a large bowl, reserving the cans. Crush the tomatoes with your hands. Put the olive oil and garlic in a medium saucepan and cook over medium heat, stirring frequently, until the garlic is translucent and fragrant, about 2 minutes. Add the red pepper flakes and cook, stirring, until warm, about 30 seconds, then add the tomatoes. Fill each reserved can halfway with water, swish to collect any remaining tomato juice and add to the pan. Bring to a simmer and cook, stirring occasionally, until thickened, about 35 minutes. Stir in the whole basil sprigs, season with salt and black pepper and remove from the heat. You should have about 6 cups of sauce.
• For the crepes: Puree the eggs, flour, milk, water and 1 teaspoon salt in a blender until smooth. Let rest at room temperature for 30 minutes.
• Heat an 8-inch stainless steel skillet over medium-low heat (see Cook's Note). Pour 1/4 cup of the batter off center into the pan with a ladle or measuring cup, then swirl to coat the bottom. Cook until the crepe looks dry and pulls away from the sides of the pan, 1 to 2 minutes per side. The crepes should not take on any color. (It usually takes one or two tries to get it right so adjust the heat as needed.) Transfer the crepe to a plate. Continue cooking the crepes with the remaining batter, stacking them on the plate when they are done. You should have about 16 good crepes. At this point the crepes can be wrapped tightly and stored on the plate in the refrigerator up to 1 day.
• For the filling: Combine the ricotta, mozzarella, Parmigiano, Pecorino, parsley, nutmeg, 1 teaspoon salt and 3/4 teaspoon pepper.
• To assemble, preheat the oven to 375F. Cover the bottom of each of two 9-by-13-inch baking dishes with 1 1/2 cups sauce (it is fine to also add the basil sprigs to the bottom of the dish if you like). Divide the filling among the crepes (about 1/4 cup each) and spread it in a line down the center of each crepe. Roll the crepes into cylinders (leaving the ends open) and fit them snugly in the baking dishes, seam-side down. Spoon 1 cup of the sauce in a line down the center of each baking dish (it will only partially cover the crepes). The manicotti can be assembled up to this point, covered tightly and refrigerated overnight; remove the covering before baking.
• Cover the baking dishes with lids or aluminum foil and bake until the filling is heated through and the sauce is bubbling, 20 to 25 minutes. Remove the cover, sprinkle with some Parmigiano and continue to bake until the cheese is melted and the edges are light brown, 5 to 10 minutes more. Heat the remaining sauce in a small saucepan or the microwave and serve alongside the manicotti.

EGG CREPE MANICOTTI

Steps:

• Break the eggs into a medium sized bowl and whisk together. Add 3 TB of the ricotta to this mixture, whisking until smooth.
• Coat a frying pan with nonstick spray and ladle a small amount of the egg mixture into the pan. Swirl the mixture around until it coats the entire pan in a thin layer.
• Wait until edges begin to dry, flip! Another 30 seconds on that side and remove the crepe to a plate. Repeat until egg mixture is gone.
• Next, heat the olive oil in the pan, then caramelize the onions and garlic together. Add this, along with the herbs to the remaining ricotta cheese.
• Spoon the cheese into the center of a crepe, then roll the crepe around it. Place the crepe in a glass baking dish. Repeat with remaining crepes and cheese.
• Pour sauce over crepes, top with desired amount of mozzarella cheese.
• Bake for 20-25 minutes. Cheese should be melted and manicotti should be hot throughout.

MANICOTTI CREPES

Steps:

• 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°.

CREPE NOODLES (FOR MANICOTTI)

Steps:

• Place flour in a bowl.
• Wisk in milk, eggs, and salt until smooth.
• Pour about 2 Tbsp onto a hot greased 8 inch skillet.
• Spread dough into a 5 inch circle.
• Cook over medium heat until set.
• Do not brown or turn.
• Repeat with batter, making 18 crepes.
• Use for manicotti.
• Bake covered with foil at 350 degrees for 20 minutes, then uncovered for 20 minutes.

MANICOTTI CREPES

Steps:

• Beat all ingredients together until smooth.
• Pour about 1/4 cup in small frying pan (DO NOT ADD OIL, BUTTER OR PAM TO THE FRYING PAN) and tip pan until mixture is evenly spread or use back of spoon and spread.
• Crepe should be as thin as possible.
• When edges get dry and turn upward, flip crepe over and fry other side until lightly browned (1 minute). Fill each crepe with your favorite manicotti filling.

MANICOTTI

Steps:

• Combine the crushed tomatoes and tomato paste with water, brown sugar, oregano, basil and garlic in a large sauce pan.
• Cover and cook slowly for an hour, stirring occasionally. Remove from heat and add 1 cup mozzarella cheese into the sauce and 1/4 cup parmesan cheese to the sauce.
• Meanwhile brown beef and onion in a frying pan, separating meat into chunks. Drain and add 1 cup of mozzarella, bread crumbs, parsley, salt and pepper.
• Cook the manicotti for about 4 minutes in hot water; drain.
• Place 1 cup of the sauce in the bottom of 9x13-inch pan and spread evenly.
• Fill manicotti with beef mixture and place on top of the sauce in the pan in 1 even layer.
• Add any leftover beef to the sauce mixture.
• Top with remaining sauce and sprinkle with 1/4 cup Parmesan cheese.
• Bake at 350° for 45 minutes.
• Let stand 5 minutes before cutting.
• *Update*.
• Leftovers may be frozen in airtight bags then reheated in boiling water or microwave after fully thawing.

SEAFOOD MANICOTTI

Steps:

• Combine first 4 ingredients in a saucepan; cook over medium-high heat 30 minutes or until thickened and reduced to 2 cups; set aside.
• Cook manicotti according to package directions; drain and set aside.
• Heat butter in a large Dutch oven over medium-high heat; add onion and next 5 ingredients.
• Cook, stirring constantly, 5 minutes or until tender.
• Add shrimp and crabmeat, and cook, stirring constantly, 5 minutes or until shrimp turn pink.
• Cool 10 minutes, and drain well.
• Combine seafood mixture and whipping cream mixture.
• Fill manicotti shells, and place in 2 lightly greased 11x7 inch baking dishes.
• Sprinkle with cheeses, and cover with foil.
• Bake at 350 degrees for 15 minutes.
• Uncover and bake 10 additional minutes.
• Serve immediately.