Monday, January 2, 2012

Manicotti Crepes or Lasagna Crepes

2 cups flour
2 cups water
6 eggs, beaten
1/2 tsp salt
Whisk in large mixing bowl all ingredients.  Batter will be loose.

Heat a 9 inch by 9 inch non-stick skillet.  Spray with cooking spray between each crepe.  Pour ladle full of batter onto hot skillet, tilting to spread and thin out batter across skillet.  You want to use as little batter as possible but cover entire skillet (quickly).  Crepe will cook within 1 min or so.  Flip onto sheet of wax paper when cooked. Use one sheet of wax paper per crepe.  
Use in layers of lasagna.  Crepe may be carefully cut to fit perfectly into lasagna dish.
Crepe may also be sliced into quarters, stuffed with Ricotta Cheese mixture (see recipe below), folded then baked with favorite Tomato Sauce and cheese.

Ricotta Cheese Mixture:
2 lbs Ricotta Cheese
2 eggs
1 tsp dry basil
salt and pepper, to taste
Mix all ingredients into large bowl, thoroughly.

To layer Lasagna:
In large baking dish layer as follows:
Tomato Sauce, cover bottom completely
Spoonfuls of Ricotta Cheese mixture
Meat or favorite veggies (I use sauteed ground beef and Italian sausage) (opt, spinach or squash..etc)
Shredded Mozzarella Cheese
Repeat layers

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