Side Pannel
Manicotti Crepes
Ingredients List
- --------------------------------TOMATO SAUCE--------------------------------
- 2 cn (28-oz) Italian Plum
- -tomatoes; undrained
- 1/4 c Olive oil
- 2 lg Onions; diced
- 2 Cloves garlic; minced
- 1 cn (6-oz) tomato paste
- 1 tb Sugar
- 1/4 c Minced fresh parsley
- 1 1/2 ts Dried oregano
- 1 ts Dried basil
- 1/2 ts Marjoram
Directions
CREPES
8 Eggs
2 c Milk
2 c Water
4 c Flour
1 ts Salt
1/4 c Butter; melted
1/4 c Oil
FILLING
2 pk (10-oz) frozen chopped
-spinach
2 tb Olive oil
2 Cloves garlic; minced
2 Onions; chopped
2 lb Ground lean pork
2 lb Ground veal
4 c Ricotta cheese
6 Eggs; beaten
1 c Chopped fresh parsley
1/2 ts Nutmeg
1 c Freshly grated Parmesan
-cheese
Salt to taste
Pepper to taste
3 c Grated Monterey Jack cheese
Pur”še small batches of undrained tomatoes in blender or food processor.
Heat olive oil in a large pot and saut”š onions and garlic. Add tomatoes,
tomato paste, sugar and herbs. Cover and simmer 1 hour. Uncover and simmer
1-1/2 hours longer. Stir occasionally.
To make crepes, beat eggs, then add milk and water. Mix well. Beat in
flour, salt, butter and oil until smooth. Cover batter and allow to rest in
refrigerator 1 to 2 hours. Remove batter from refrigerator and check for
lumps. If there are any, strain through a sieve to remove lumps. Cook
crepes in a well-seasoned 5 to 7 inch crepe pan. As each crepe is done,
place it on a tea towel to cool. Stack crepes between pieces of waxed paper
to keep or freeze. (If freezing, stack between waxed paper and wrap stacks
in plastic wrap, then foil to seal crepes. Be sure to freeze any extra
crepes.)
To make filling, cook spinach, drain and squeeze. In a very large, deep
skillet or a large pot, mix together all filling ingredients except
Monterey Jack cheese. Saut”š until the pork and veal are well browned. Spoon
off any excess fat that may rise to the top. Check seasonings and correct.
To assemble crepes: Preheat oven to 350 degrees. Butter 2 (9x13) dishes.
Place 2 to 3 Tablespoons filling on outer edge of crepes. Roll crepes and
place in buttered dishes, seam side down. Divide the tomato sauce between
the 2 dishes, pouring over the rolled crepes. Sprinkle each dish with 1-1/2
cups Monterey Jack cheese. Bake at 350 degrees for 25 minutes. Yield: 20 to
25 crepes.
BOOPIE PORTER MC INNIS
(MRS. GEORGE)
MINDEN, LA
8 Eggs
2 c Milk
2 c Water
4 c Flour
1 ts Salt
1/4 c Butter; melted
1/4 c Oil
FILLING
2 pk (10-oz) frozen chopped
-spinach
2 tb Olive oil
2 Cloves garlic; minced
2 Onions; chopped
2 lb Ground lean pork
2 lb Ground veal
4 c Ricotta cheese
6 Eggs; beaten
1 c Chopped fresh parsley
1/2 ts Nutmeg
1 c Freshly grated Parmesan
-cheese
Salt to taste
Pepper to taste
3 c Grated Monterey Jack cheese
Pur”še small batches of undrained tomatoes in blender or food processor.
Heat olive oil in a large pot and saut”š onions and garlic. Add tomatoes,
tomato paste, sugar and herbs. Cover and simmer 1 hour. Uncover and simmer
1-1/2 hours longer. Stir occasionally.
To make crepes, beat eggs, then add milk and water. Mix well. Beat in
flour, salt, butter and oil until smooth. Cover batter and allow to rest in
refrigerator 1 to 2 hours. Remove batter from refrigerator and check for
lumps. If there are any, strain through a sieve to remove lumps. Cook
crepes in a well-seasoned 5 to 7 inch crepe pan. As each crepe is done,
place it on a tea towel to cool. Stack crepes between pieces of waxed paper
to keep or freeze. (If freezing, stack between waxed paper and wrap stacks
in plastic wrap, then foil to seal crepes. Be sure to freeze any extra
crepes.)
To make filling, cook spinach, drain and squeeze. In a very large, deep
skillet or a large pot, mix together all filling ingredients except
Monterey Jack cheese. Saut”š until the pork and veal are well browned. Spoon
off any excess fat that may rise to the top. Check seasonings and correct.
To assemble crepes: Preheat oven to 350 degrees. Butter 2 (9x13) dishes.
Place 2 to 3 Tablespoons filling on outer edge of crepes. Roll crepes and
place in buttered dishes, seam side down. Divide the tomato sauce between
the 2 dishes, pouring over the rolled crepes. Sprinkle each dish with 1-1/2
cups Monterey Jack cheese. Bake at 350 degrees for 25 minutes. Yield: 20 to
25 crepes.
BOOPIE PORTER MC INNIS
(MRS. GEORGE)
MINDEN, LA
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
