That Texas Magazine

Cooking Tips from Sweet Bella Italian Kitchen

Manicotti with Crepes

Crepes:
4 eggs
Pinch of salt
1 tsp oil (not olive or peanut oil)
1 cup of milk (regular)
1 1/3 cup of regular flour

Beat egg adding salt and oil. Then add flour and milk alternately beating until smooth. Now grease a crepe pan with shortening just once as then the pan after the first is ready to work just fine. Pour batter in the middle and swirl as if you are making a crepe. The more you put in the thicker it is but you want them slightly thicker than a crepe. Do not flip, just cook on one side. Have wax paper precut and put that in-between the layers as soon as they come off. You can then refrigerate and use in the next few days with whatever filling. Fill the inside only and not to bake too long.

When I make this I place it all on top sauce in casserole dish, seam side down. Only one layer and top it with sauce and cheeses. The baking is really to heat and cook whatever cheeses needed to melt.

Information: www.sweetbella.net