Crepe Batter
Using an electric mixer on high speed, beat eggs
in a large bowl until light, airy, pale in color,
and can nearly hold peaks, 6–8 minutes.
Reduce mixer speed to low. Gradually add flour and
salt, beating well between additions, until no
clumps of flour remain. With mixer speed on low,
slowly pour in 1 1/2 cups water and continue to
beat until well incorporated. Cover and let dough
rest at least 2 hours (this gives the flour time
to hydrate and results in a smoother finished
texture).
Heat a small nonstick skillet over medium and
spray with nonstick spray. Pour 2 Tbsp. batter
into skillet and cook, swirling skillet constantly
to encourage crepe to form a nice, round shape,
until set, 15–20 seconds. Tap out crepe onto a
clean towel; gently flatten any creases. Repeat
with remaining batter; if possible, do not to
stack crepes.
Do Ahead- Dough can be made 1 day ahead; keep
covered and chill.
Preheat oven to 350 . Mix egg yolks, ricotta,
mozzarella, and Parmesan in a large bowl; season
with salt and pepper. Squeeze out excess liquid
from spinach, if using, and add to egg mixture;
toss to coat.
Spread 1 cup sauce in a 13x9 baking pan. Working
one at a time, spoon 2 Tbsp. filling in center of
crepe. Spread filling all the way to the ends.
Roll up crepe, then flatten slightly with your
hands. Transfer seam side down to prepared dish.
Working in batches if needed, repeat with
remaining crepes and filling, leaving a small gap
in between each. Top with sauce and cover with
foil. Bake manicotti until cheese is melted and
sauce is bubbling, 35–45 minutes. Let manicotti
cool slightly in pan to set, about 15 minutes. Top
with Parmesan and pepper before serving.
Do Ahead- Filling can be made 1 day ahead; cover
and chill. Manicotti can be made 1 month ahead;
transfer to airtight containers or freezer bags
and freeze.
Originally Submitted
9/15/2020
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