Christmas Eve Manicotti
Serves: 2
Hosea Feil
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
59
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tsp
Salt2 cups
All-Purpose Flour2.25 cups
Milk1 cup
Butter (melted)1 cup
Grated Parmesan Cheese1 cup
Parsley (chopped fresh)3 tbsps
Green Onion (chopped)1 tbsp
Onion Powder1 tsp
Oregano (dried)Directions:
1
Whisk 4 eggs and 1/4 teaspoon salt together in a bowl; gradually whisk flour into eggs, alternating with milk, to make a smooth batter
2
Whisk melted butter into batter; refrigerate at least 1 hour
3
Pour vegetable oil into a small bowl
4
Heat a small skillet over medium heat; brush skillet with vegetable oil using a pastry brush
5
Ladle in enough batter to lightly cover the bottom of the skillet, about 1/4 cup; swirl skillet to cover bottom completely
6
Cook crepe until it turns lightly golden brown on the bottom; flip and cook until other side has small brown spots
7
Repeat with remaining batter, brushing the skillet with oil as needed to prevent crepes from sticking; set cooked crepes aside between layers of waxed paper
8
Preheat oven to 350 degrees F (175 degrees C)
9
Lightly mix spinach, ricotta cheese, cream cheese, Parmesan cheese, parsley, green onion, onion powder, oregano, 1/2 teaspoon salt, and 2 eggs in a bowl until filling is thoroughly combined
10
Spread 1 cup marinara sauce into the bottom of a 9x13-inch baking dish
11
Place a crepe onto a work surface and spoon about 3 tablespoons filling, or more as needed, in a line down the center of each crepe
12
Roll crepe over filling and set into sauce in pan; repeat with remaining crepes and filling, laying filled crepes into pan
13
Spread remaining marinara sauce over filled crepes
14
Sprinkle with mozzarella cheese
15
Bake in the preheated oven until bubbling and mozzarella cheese is melted and slightly browned, 20 to 30 minutes