Haven’t heard of Dolce Debbie yet? You will.
Chef Debbie Frangipane is a popular twitter chef that enjoys sharing her passion for cooking with others on her Italy trips, in her home, and on TV. She is the Executive Chef and Culinary Director for Savory Adventures and her personal repertoire of culinary delights is itself a tour of Italy’s many distinct regions. Below is one recipe that Debbie said I could share with you, for many others go to Savory Adventures and tweetmetv.com .
Crepe Manicotti is simple and special, if you haven’t tasted it made this way before, you need to. Unlike the more common version you get in restaurants and supermarkets that uses a pasta tube, the crepe is light and airy. Like Debbie, my Mother-In-Law, Laura wows us with her crepe style manicotti – it literally melts in your mouth! Her recipe is the same and was also passed down through her Italian heritage. This meal is perfect for Sunday entertaining – it’s delicious, a great way to involve the kids in cooking and is very inexpensive. A big bang for the buck, that is fun to make and eat, and will have your guests talking for weeks!
If you need more guidance view Dolce Debbie’s video: Watch 
Crepe Manicotti – Serves 4
Crepes:
- 1 Cup Water
- 1 Cup Flour
- 3-4 Eggs
Cheese Mixture
- 32 Ounces Ricotta
- 2 Eggs
- 3/4 teaspoon Ground Black Pepper
- 1-1/2 Pinches Kosher Salt
- 1/2 Cup Parmesan, freshly grated
- 1 Small Ball Mozzarella, packed in water, preferably buffalo mozzarella
- 2 Tablespoons Fresh Parsley, chopped
- Marinara Sauce (your favorite)
Methods/steps
- Preheat the oven to 350 degrees Fahrenheit
To make the Cheese Mixture:
- Mix all Cheese Mixture ingredients together and place in refrigerator until crepes have been made and ready to stuff.
To Make Crepes:
- Mix water and flour in a large bowl until there aren’t any lumps. Slightly beat eggs in another bowl and then incorporate into the water/flour mixture until smooth.
- Heat a griddle or non-stick skillet on high. When griddle or skillet is hot, place 1/2 a ladle of crepe mixture on the surface and create a round pancake shaped crepe using the ladle. Once bubbles start forming carefully flip the crepe and cook briefly on the other side, about 30 seconds remove and repeat placing wax paper in between the crepes. Put a kitchen towel over the stack of crepes while making the rest to keep them from drying out. If using a griddle, you can make 5-6 crepes at a time.
Assembly:
- When all the crepes are done, place about a tablespoon of the cheese mixture in the center of a crepe and spread across the diameter of the crepe, fold one end over and carefully roll the crepe. Put a small layer of the marinara sauce on the bottom of a casserole dish and then place the rolled crepe into the dish and once they are all rolled and in the dish cover with the marinara sauce. Bake in the preheated oven for 30 minutes or until heated through.
Pictures were modified from images at http://stoveria.blogspot.com/ check this blog for wonderful recipes too including manicotti!
