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Crepe Manicotti Recipe


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     Crepe Manicotti

Category   Entrees - Maindishes
Sub Category   None
Servings   12 crepes
Preptime   1 hour plus

3 eggs
1-1/2 cups milk
1-1/3 cup flour
1/2 tsp salt
2 tsp vegetable oil
canola cooking spray
2 lb. container ricotta cheese
1/4 cup parmesan cheese
1 tsp dried parsley
1 egg

Combine all crepe ingredients in a blender and blend for 30 seconds. Scrape down and blend for an additional 5 minutes. Refrigerate for at least one hour to allow gluten to swell. Mix all filling ingredients and set aside.
Spray crepe maker or non-stick frying pan with cooking spray. Place over medium heat on range top. Pour 1/4 cup of crepe mixture into pan and cook approximately one minute each side. Place a piece of wax paper in between each crepe until ready to fill. You can refrigerate for a few hours for later use if you wish.
Place 1/3 cup of filling in each crepe spreading slightly and roll. Put some pasta sauce on bottom of a 3 qt. baking dish. Place crepes seam side down in dish and add remainder of sauce over the top.
Bake uncovered at 350 degrees for 15 to 20 minutes.

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