These are delicious and easy to prepare; nowhere near the work involved with rolling pasta dough. And, for my taste, they create a superior dish that is authentic. There are a few things necessary for success. The batter must be the right consistency, although a little thicker will not kill the finished product, but make them thinner and they won't set right. The pan must be hot and brushed with olive oil for each crepe. You must prepare a platter for cooling and wax paper squares to place in between each crepe. After the first one or two, it becomes really easy. Once the batter is all cooked, refrigerate or use immediately. They can also be frozen once cooled. You can use any tomato sauce you like, but I have included a Sicilian styled sauce we frequently use ` with these.
For the crepes
4 eggs
1 cup flour
salt ( I use about 1/4 tsp as the finished dish contains salt)olive oil
Blend egg and water in a processor or by hand. Add flour and salt .
Refrigerate for about 30 minutes. Batter should be thickened and of pouring consistency.
Bring the batter to room temperature. You will need a shallow skillet. Many use crepe pan, but it's not necessary at all. When these recipes were originally created , no one in knew what a crepe pan was ! Plus, I personally like to do things in the tried, true, and authentic way. Begin by brushing the pan with olive oil. Heat the pan very well and drop a teaspoon of batter to see if it's ready. Here's how to test : The batter must be thin enough to spread evenly and quickly before it cooks. Use a scant 1/4 cup per crepe. Once you get the wrist movement to quickly tilt the pan and let the batter cover the surface, they practically make themselves. They take less than a minute to cook. You will see the edges dry and starting to color. Do not brown. When cooked on one side, grab an edge, I use fingers, but it's not for the faint of heart, and turn it over for about 30 seconds. Remove the crepe to the prepared dish. You don't want this side to cook too much as it will bake in the oven once stuffed. Once you have completed cooling the crepes , either refrigerate or freeze for later use.
For the filling
2 pounds of ricotta cheese, any kind works
1/2 cup Pecorino Romano or 3/4 cup Parmiggiano
1 bunch of parsley leaves, chopped fine
1 tsp of black pepper, we like coarse
1 egg
1 cups mozzarella, shredded
A couple of dashes of nutmeg
Mix all ingredients very well and keep chilled until ready to fill crepes.
Sicilian Sauce
1 large can of Italian style tomatoes ; we prefer diced packed in puree if possible
1 medium onion , chopped fine
6 cloves of garlic , minced
1/4 cup olive oil
1 cup of chopped Italian or Greek olives, pitted. We use Kalamata.
1/4 chopped basil
Heat oil and add onion, stirring until golden in color. Add garlic and continue stirring until golden. Do not allow to burn. Add tomatoes and 1 cup of water. Cook for 30-35 minutes on low heat, covered. Add basil and olives . Cook 5 minutes more.
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Assembly
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Place one crepe on a board or plate. Spread 2 tablespoons of filling across , about 2 inches from the edge nearest you. Fold crepe to cover filling . Continue folding and place seam side down . Manicotti should be about 2 inches in width, though you can make them larger or smaller. Place 1 1/2 cups of sauce in a baking dish, covering the bottom of the pan completely . Place the manicotti in the pan and cover with sauce. Sprinkle additional grated cheese on top and bakes in a slow oven for about 20 minutes covered. Add shredded mozzarella and bake 20 minutes more uncovered.
