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Spinach and Crepe Manicotti: cheesy manicotti filling rolled up in a homemade crepe!
You can substitute 8 store bought crepes if you don’t have time to make homemade.
For the crepes:
I make the crepes in a blender. Combine all of the ingredients (except the additional butter, which you’ll use for coating the pan when you cook them) in the blender, put the lid on and pulse for 10 seconds. Place the crepe batter in the refrigerator for about 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
If you are going to make these immediately, you can make the filling while the crepe batter rests.
Heat a small non-stick pan over medium heat. Add butter to coat the pan. Pour 1 ounce of batter into the center of the pan and swirl the pan to spread the batter evenly. Cook for 30 seconds and flip the crepe. Cook for another 10 seconds and remove the crepe to a cutting board. Lay it out flat so it can cool. Continue this process until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days.
Makes about 20 crepes.
For the filling:
Preheat the oven to 400 F. Grease a 9×13 inch glass baking dish, set aside.
Bring a large skillet to a medium-high heat. Add the ground chicken sausage to the pan and season with a good pinch of salt, pepper and crushed red pepper. Brown the sausage, stirring as you go. This will take about 7 minutes. Remove sausage from the skillet and set aside.
Back in the skillet, add a tablespoon of oil. Add the mushrooms and sauté for 3 minutes, or until they start to soften. Add the garlic and a pinch of salt. Sauté 30 more seconds. Add the spinach and toss and heat to wilt, maybe 2 minutes. Remove pan from heat and allow the mixture to cool a bit.
In a large bowl, combine the chicken sausage, spinach and mushroom mixture, provolone, mozzarella and parsley.
In the meantime, pulse the tomatoes in a food processor until smooth. Transfer them to a small saucepan. Stir in the cream and lightly simmer. Season with a small pinch of salt and pepper.
Pour about 1/2 cup of the creamy tomato sauce along the bottom of the baking dish.
Working with one crepe at a time place 1/8 of the filling down the middle of the crepe and roll it up. Set it in the dish, seam side down. Repeat with seven more crepes or until the filling has all been used (I got 8 total crepes). Once all the crepes have been filled, pour a decent amount (you can decide) of the tomato sauce over the manicotti. Cover the dish with a sheet of foil and bake 30 minutes. Then remove dish from the oven and let the manicotti rest about 5 minutes.
Serve garnished with parsley, the remaining tomato sauce and freshly grated Parmesan!
Inspired by Bev Cooks.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!