There are two common names for this dish in Italian. One is cannelloni, meaning “big reed,” and the other is manicotti, or “cooked hands,” probably because the cook’s fingers can get scorched when preparing the crêpes.
Course: Side Dish
Keyword: crepes, ricotta
Servings: 4about 12 filled crepes
Author: Melissa Muller
Ingredients
Crêpes:
1 1/2cupsall-purpose flour
1/2teaspoonsalt
2large eggs,beaten
2cupsmilk
Vegetable oil,for the pan
Filling:
3cupsstrained ricotta
1cupcubed mozzarella cheese
1cupgrated pecorino or Parmesan cheese
2large eggs,beaten
2tablespoonsfinely chopped fresh basil
1teaspoonsalt
Sauce:
1teaspoonolive oil
1/2cupfinely chopped onion
1cupground beef
2 1/2cupsTomato pulp
salt
To assemble:
about 1 tablespoon vegetable oil,for greasing
1/2cupgrated pecorino cheese
Instructions
For the Crêpes:
Sift the flour and mix it with the
salt in a large mixing bowl. Make a well in the flour
and pour in the beaten eggs. Beat the eggs to slowly
incorporate the flour mixture that surrounds them. Be
gentle, otherwise lumps of flour could form. Once the
egg and flour are mixed, slowly add the milk, a little
at a time, whisking all the time. After all the milk is
added, keep whisking until small bubbles form on the
surface. The batter can be prepared a day in advance,
if necessary, and stored in an airtight container in
the refrigerator.
Heat an 8-inch nonstick pan over medium heat.
Pour a little vegetable oil on a folded paper towel,
and wipe it evenly inside the pan. Pour in about 3
tablespoons batter. Using your wrist to tilt the pan,
slightly remove the pan from the heat and spread
the batter evenly to cover the whole surface with a thin layer. Return the pan to the stovetop over low to
medium heat and cook the batter for about 1 minute.
Flip and cook the other side for about 30 seconds,
until the crêpe is golden in color. It’s best to flip the
crêpe with your fingers, because it’s very delicate.
Transfer the crêpe to a plate. Repeat these steps until
you are out of batter, stacking the cooked crêpes on the
plate. The stacked crêpes can be covered with a damp
paper towel, then with plastic wrap, and refrigerated
for up to 1 day.
For the Filling:
In a mixing bowl, combine the
ricotta, mozzarella, pecorino, beaten eggs, basil, and
salt and stir to combine. The filling can be prepared
up to 2 days in advance and stored in the refrigerator
until you are ready to stuff the crepes.
For the sauce:
In a saucepan, heat the olive oil over
low heat. Add the onion and gently sauté over low to
medium heat until translucent. Raise the heat, add the
beef, and let brown until the meat is cooked, about
5 minutes. Add the tomato pulp and 21/2 cups water.
Let cook over low heat for 45 minutes, until the sauce
has reduced by half. Salt to taste and set aside.
To assemble the crêpes:
Spread 2 tablespoons
ricotta filling on a crêpe, distributing the filling evenly
and leaving a 1-inch border around the edge. Roll the
crêpe into a cylinder, or fold it into a pocket by folding
the left, right, and bottom sides toward the center of
the crêpe before rolling it. Repeat with the remaining
crêpes and filling.
Preheat the oven to 350°F. Brush the bottom of a
10 by 16-inch baking pan with a very thin coating of
vegetable oil. Place the filled crêpes, seam sides down,
in the baking pan. Do not worry if they are tightly
packed. The tighter the crêpes are packed, the less
chance they will unfold during the cooking process.
Top the crêpes with the tomato-meat sauce, but
leave the edges of the crêpes bare so that they will get
crispy when baked. Sprinkle with the cheese. Cover
with aluminum foil and bake for 20 minutes. Remove
the foil and bake for an additional 20 minutes, until
the top of the crêpes where the cheese has melted is
browned. Serve immediately.