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Manicotti Crepes |
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Serves: 24 Print this Recipe1 cup flour 1 cup milk 6 eggs large Place flour, milk and eggs in a food processor bowl or blender container; cover and process or blend until smooth. Mixture will be thin. Heat a 7-inch skillet or crepe pan over medium-high heat, then coat with shortening using a paper towel. Pour 2 tablespoons batter into skillet and quickly tilt skillet in all directions to spread evenly. Cook until bottom is lightly browned and edges lift evenly from skillet; turn crepe. Cook briefly on second side until tan spots begin to appear, about 30 seconds. Place on waxed paper for 30 seconds before stacking to avoid sticking. Place crepe on a plate; cover. Coat pan with additional shortening and repeat process until all batter is used. Let crepes cool. Freeze excess in plastic bags with waxed paper between crepes. Manicotti Crepes comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Cooling Breads Rising Testing Breads For Doneness Leavening In Quick Breads Bran Muffins Bubble Ring Buttermilk Biscuits Buttery Dinner Rolls Cardamom Braid Cheese-Filled Coffee Cake Cherry Streusel Coffee Cake Chocolate Tea Bread Cinnamon Bread Cobbler Dough Cranberry-Orange-Nut Bread Dessert Crepes Favorite White Bread Graham Bread Hazelnut Coffee Cake Manicotti Crepes Onion And Herb Bread Success Popovers Yorkshire Pudding Basic Pizza Crust Freezer Storage For Unbaked Crusts: Freezer Storage For Prebaked Crusts: Variations Of Basic Pizza Crust Another Chocolate Tea Bread |
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