I came across this recipe once when we were planning to have stuffed manicotti. And discovered we did not have the pasta on hand. Who would have though a "crepe" style noodle would do so well. It was very acceptable and great recovery. Thanks Taste of Home!
What you need
- 1-1/2 cups all-purpose flour
- 1 cup whole milk
- 3 large eggs
- 1/2 teaspoon salt
Instructions
- Place flour in a bowl; whisk in milk, eggs and salt until smooth.
- Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. Spread into a 5-in. circle.
- Cook over medium heat until set; do not brown or turn.
- Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between; set aside for filling.
Use your favorite filling to stuff the crepes and roll seam side down into yuor 9x13 baking dish.
- Bake for 20 minutes covered.
- Add some mozzarella and parmesan to the top of the bake, as may be desired.
- Uncover and bake for another 20 minutes or so, until you reach a nice golden finish.