Manicotti Cannelloni Shells (Crepes)

Manicotti Cannelloni Shells (Crepes)


How to Prepare

   Flour (4 cups)

   Milk (1 ½ -2 cups)

   Olive oil (non-extra virgin)

   Eggs (4)

   Freshly ground black pepper

   Salt (¼ tsp.)
















  1. Crack the eggs and put the fillings in a small dish. Stir with a fork for about a minute. 
  2. In a large glass bowl, pour in the flour, the salt, milk, pepper, the eggs and the olive oil.
  3. Whisk the mix until it is very thin for about 5 minutes straight. 
    1. You may need to add some more milk to thin it out to reach the appropriate batter consistency. 
    2. Let sit for about 10 minutes once it has thinned out.
  4. In a frying pan on the stove, paint the bottom of the pan with olive oil. 
    1. Make sure to go up along the sides of the pan.
  5. Bring the heated pan to the batter and ladle the batter into the pan. 
  6. In a circular motion, spread out the batter so it covers the bottom of the plan and a little bit onto the sides of the pan. 
  7. Place it back on the heat once the pan is coated. 
    1. The edges of the crepe will start to curl in after about 2 minutes and the bottom will start to brown slightly.
  8. Flip the crepe in the pan.
    1. The reason is to provide both sides of the crepe with the most possible flavor. 
    2. Let that side brown a little bit. 
  9. Remove from the heat. 
  10. To have the manicotti fully take on its shape, fold the edges in (like a burrito) and place it upside down so the folded edges are on a hard surface. Enjoy!