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After reading a recipe in EveryDay with Rachael Ray, I made a few adjustments to suit what I had on hand and what we prefer and came up with this. We loved it! Its a little lighter than regular manicotti because of the crepe noodles. And they are very easy to make. Do not be intimidated by the non-use of store bought manicotti.
- 2 cups small curd cottage cheese or 2 cups ricotta cheese
- 1 3⁄4 cups shredded mozzarella cheese
- 3⁄4 cup grated parmesan cheese
- 2 tablespoons italian seasoning
- 1 tablespoon milk
- 3 large eggs
- 1 cup water
- 3⁄4 cup all-purpose flour
- 1 lb hamburger
- 3⁄4 lb Italian sausage
- 1 (26 ounce) can spaghetti sauce
- 1⁄3 cup evaporated milk
- Preheat oven to 350 degrees. In a medium bowl, combine cottage cheese, 1/2 cup mozzarella, italian seasoning and milk. Note: If you use ricotta cheese, please increase milk to 2 tablespoons.
- Brown hamburger and italian sausage. Drain and return to pan. Stir in spaghetti sauce and evaporated milk. Set aside.
- In a bowl, whisk the eggs and water. Whisk in the flour.
- Heat a greased 8-inch nonstick skillet over medium heat. Ladle 1/4 cup batter into the pan, swirling to cover the surface of the pan. Cook for 1 minute, flip and cook for 1 minute more. Repeat with remaining batter, greasing the skillet after each crepe. Stack the crepes on a plate.
- Spread half of the meat sauce into a 9x13 baking dish. Spoon the cheese mixture down the center of each crepe; roll closed. Arrange crepes in baking dish and cover with remaining meat sauce and cheeses. Bake for 25 minutes.