Recipe courtesy of Stanley Tucci
Level:
Easy

Ingredients

FOR THE CREPES:
FOR THE FILLING:

Directions

In a large bowl, beat the eggs until frothy. Beat in a small portion of the water, followed by a small portion of the flour. Continue adding water and flour, beating after each addition, to make a smooth batter. Season with salt. Line a baking sheet with waxed paper or plastic wrap. Set aside. Brush a 8-inch crepe pan or nonstick pan with olive oil. Warm the pan over medium high heat. Pour 1/4 cup of the batter into the pan. Swirl the batter around the pan to evenly coat the bottom, and pour any excess batter into the bowl. The batter should cover the bottom of the pan in a thin layer. Cook the crepe until bubbles appear, about 1 minute. Flip the crepe over and cook the other side for an additional minute. Remove to the prepared baking sheet and continue cooking crepes, placing waxed paper or plastic wrap over each one on the baking sheet. (If the crepes begin to stick to the pan, brush it with more oil.) With this batter you will be able to make 24 crepes. Preheat the oven to 350 degrees. Divide 1/2 cup of the tomato sauce between 2 large baking dishes, and spread to cover the bottom with a thin layer. In a large bowl, stir together the ricotta, mozzarella, egg, parsley, besiamella, and spinach. Stir in 1 tablespoon of the Romano cheese and season with salt. Spread a rounded tablespoon of the filling across the bottom third of one crepe. Roll the crepe closed and place, seam side down, in one of the prepared baking dishes. Continue filling crepes and arranging them in the baking dishes, making sure that their sides don't touch. Spread a generous teaspoon of tomato sauce across the top of each crepe. Sprinkle with the remaining 3 tablespoons Romano cheese. Cover the baking dishes with aluminum foil and bake until the crepes puff, about 20 minutes. Remove the foil and bake until lightly browned, about 5 minutes. Serve immediately, with remaining warm tomato sauce and grated Romano or Parmesan cheese if desired.;

IDEAS YOU'LL LOVE

Manicotti

Recipe courtesy of Rachael Ray

Manicotti

Recipe courtesy of Sue Pate

Manicotti

Recipe courtesy of Vita Greco

Manicotti

Recipe courtesy of Gerard Renny

Manicotti

Recipe courtesy of Food Network Kitchen

Manicotti

Homemade Manicotti

Recipe courtesy of Food Network Kitchen

Classic Manicotti

Recipe courtesy of Michele Urvater

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c

          Get Cooking