19newjersey superjumbo

Crepe Manicotti



  • Sauce:
  • 1/4 cup extra virgin olive oil
  • 8 cloves garlic, minced
  • 1 large onion
  • 2 28 oz can Pastene Kitchen Ready tomatoes*
  • Crepes:
  • 2 eggs
  • 1/4 teaspoon salt
  • 2 cups flour
  • 2 1/4 cups milk, 2% lowfat
  • 1/4 cup butter, melted
  • Filling:
  • 1 32 ounce ricotta cheese, part skim milk
  • 1 10 oz box frozen chopped spinach, thawed and drained
  • 1 cup pecorino romano, grated
  • 2 eggs, slightly beaten
  • 1 pound soft tofu, pressed and mashed
  • 8 ounces mozzarella cheese, part skim milk shredded

Cooking Instructions

*These are regional- my Italian family has always used this brand. If you can't find them, your favorite peeled and crushed tomatoes will do.

Sauce: saute garlic and onions in olive oil. Add tomatoes; simmer gently 30 minutes.

Crepes: Combine eggs and salt. Beat to blend. Gradually add flour, alternating with milk, beating just until smooth. Beat in melted butter. Refrigerate at least one hour. Spray crepe pan with vegetable spray before cooking each crepe. Over medium high heat (depending on the type of pan you're using), pour scant 1/4 cup batter into 7" crepe pan; tilt pan to spread batter to egdes. Cook 45-60 seconds, flip and cook another 15 seconds. This will make about 24 crepes. (I have 3 crepe pans going and can do the whole batch in 30 minutes.)

Manicotti: Mix all the filling ingredients together in a large bowl. (Use half the mozzerella.) Place 1/3 cup filling down center of each crepe; roll crepe around filling.

At this point, you can freeze the manicotti. Place on a baking sheet lined with waxed paper and place in freezer until frozen. Remove from baking sheet and place in labeled ziplock bags. Squeeze out all air and seal. Return to freezer. Freeze sauce separately and have client assemble or:

Alternative freezing: Coat bottom of casserole with sauce. Place manicotti (3 per person) on top; spoon more sauce over them. Top with mozzarella; cover with foil; seal whole casserole in plastic wrap.

As this recipe makes at least 24 crepes, I'll usually put it on two clients' menus that week. The crepes can be stored in a round Rubbermaid container with waxed paper between each one.