this is the best recipe i've tried.
& i've been testing them out since the day daniel & i were married.
manicotti is one of our favorites.
& this is what it looks like as a leftover for lunch.
still not too bad :)
So there is something a little different about these…you don't use the store bought shells from the store. I've been wanting to move away from white pasta - which is originally why i wanted to try this recipe. because instead of using manicotti shells, you make crepes.
I know what you're thinking…i know. It takes too much time to make them that way. AND you will have squishy manicotti. There isn't a pinch of truth in either statement, folks. It took me at least half the time to make crepes as it did to boil, let cool & stuff a mass of shells.
You need to try them. Seriously.
To make the Crepes:
1/2 cup of flour
1/2 cup of water
1/4 teaspoon of sea salt
Mix all in a bowl & spoon about 1/4 cup of batter in your pan. You want these to be really thin. I jiggled my pan around a little to aid in the skinnyness.
(makes about 8 crepes)
For the filling:
1 1/2 cups of ricotta cheese
1 cup of shredded mozzarella cheese
3 ounces of goat cheese (i was out of goat cheese, so i added the extra 1/2 cup of ricotta above)
1 cup of grated parmesan cheese
1/4 cup of basil (mmm mmm…)
salt + pepper to taste
Mix all ingredients together & preheat your oven to 350.
Put just enough sauce in your pan to cover the bottom
Then put a dollop of cheeses inside your crepe. Roll in burrito fashion & place in your pan.
This picture was taken in the black hole of our kitchen. forgive me.
Cover with the remainder of your sauce, &
a handful each of mozzarella & parmesan cheese. Bake for 45 minutes.
Add MORE basil when you pull it back out of the oven :)
If you're really ambitious you could make your own sauce.
my tomatoes didn't give me enough to make much this year, so i added:
1 large clove of garlic
1/4 cup of basil & oregano
& MORE basil to a store bought one.
recipe from jaymeilo @ tasty kitchen