Fresh Manicotti Shells
"A quick batter for fresh manicotti shells that taste MUCH better than dried pasta. Impress your family and friends with very little effort!"
- Ready In:
- 20mins
- Ingredients:
- 5
- Yields:
-
7 shells
ingredients
directions
- Stir milk gradually with flour, until smooth.
- Add, stirring constantly, the beaten egg, to which the salt has been added.
- For each shell/crepe, brush a six inch teflon coated fry pan with oil or butter.
- Pour 1/4 cup of the batter in the bottom of pan, tilting back and forth so it spreads evenly.
- Cook slowly until just set, do not brown.
- When set on one side, turn over and let other side set.
- Slide off pan and onto plate to cool slightly.
- Repeat until all of the batter is used.
- Place 2 TBS of your cheese filling into the center of the crepe/shell, bringing sides over so they overlap to hold filling inches.
- Arrange side by side in baking pan with your favorite sauce, topped with shredded cheese.
- Bake at 400* for about 20 minutes.
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Reviews
-
this was so good and it made the manicotti look beautiful! this was my first time making manicotti sans-precooked pasta tubes and everyone loved it! -
I've made manicotti and canneloni with crepe-type skins. It is actually easier than trying to stuff the cooked or uncooked tubes{I've tried it all), and tastes so much better. They are less likely to dry out or be tough and chewy. You can also do them in individual gratin dishes for easier serving. They also look much better. There is nothing worse than a manicotti tube with almost nothing in it. -
This recipe did not work at all. You failed to specify the temperature of the pan. I tried low, medium, and high, and each time was a disaster.
RECIPE SUBMITTED BY
MNLisaB
United States
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