CREPES-STYLE MANICOTTI RECIPE - NYT COOKING
For many Italian-American families, in New Jersey and elsewhere, the Thanksgiving smorgasbord doesn’t feel quite right without a little touch of red sauce. So you say: “Manicotti? That doesn’t really go with turkey and stuffing and cranberries.” What, you want to argue about it? Besides, Thanksgiving also represents an American expression of abbondanza, the Italian concept of too-muchness that makes a meal feel epic. Here, courtesy of Reservoir Tavern, which has been serving customers in the Boonton area since 1936, comes a recipe for baked manicotti that uses crepes in place of pasta. Nicola Bevacqua, a member of the family that owns the place, said that his own family digs into this melted-cheese masterwork each holiday, as do the New Jersey locals who drop by to pick it up. The crepes, he assured us, “are light and airy and will leave you plenty of room for the turkey.”
Provided by Jeff Gordinier
Total Time 3 hours
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- For the marinara sauce:
- For the crepes and filling:
Nutrition Facts : @context http//schema.org, Calories 474, UnsaturatedFatContent 12 grams, CarbohydrateContent 30 grams, FatContent 28 grams, FiberContent 4 grams, ProteinContent 28 grams, SaturatedFatContent 14 grams, SodiumContent 874 milligrams, SugarContent 9 grams, TransFatContent 0 grams
EASY FLUFFY BUTTERMILK PANCAKES FROM SCRATCH
These buttermilk pancakes are fluffy, buttery, and have the most tender texture in the middle. Buttermilk adds a lovely tangy flavor to the pancakes. If you do not have access to buttermilk, don’t worry, we have provided a note below sharing how to make buttermilk at home (all you need is dairy or non-dairy milk and acid like white vinegar or lemon juice). Buttermilk tends to vary in how thick it is so we provide a recommended range of how much buttermilk to add to the batter. You might find that you need all or more buttermilk to achieve the right batter consistency. A visual cue is shared in the recipe below so you can get it just right.
Provided by Adam and Joanne Gallagher
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield Makes about 10 pancakes
Number Of Ingredients 9
Steps:
- Melt three tablespoons of butter, and then set aside.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and the salt together until well blended.
- In a medium bowl, whisk 1 1/4 cups of the buttermilk and eggs together.
- Make a well in the middle of the flour mixture, and then pour in the buttermilk and egg mixture. Stir a few times, and then add the melted butter. Use a whisk or fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps – it is important not to over-mix the batter.
- When you lift the whisk or fork out from the batter, it should slowly run down back into the bowl. If this does not happen and the batter is too thick, add additional buttermilk.
- Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
- Lightly brush the skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 5-inch circle.
- When the edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes 1 to 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and berries.
- For larger batches of pancakes, before cooking the pancakes, heat the oven to 250 degrees Fahrenheit and place a baking sheet lined with parchment paper or a silicone baking mat inside. As the pancakes cook, carefully place them onto the baking sheet in the oven to keep warm.
- Buttermilk pancakes freeze well. Place the cooked pancakes onto a parchment lined baking sheet and slide into the freezer. Freeze until frozen, about 1 hour. When the pancakes are frozen, transfer them to a freezer-safe bag or container and freeze up to 2 months. Reheat in the oven or toaster.
Nutrition Facts : ServingSize 1 pancake (10 total), Calories 147, FatContent 5.8g, SaturatedFatContent 3.2g, CholesterolContent 50.4mg, SodiumContent 296.7mg, CarbohydrateContent 19.2g, FiberContent 0.5g, SugarContent 4.4g, ProteinContent 4.4g
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HOMEMADE MANICOTTI RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 50 minutes
Category Dinner
Cuisine Europe, Italian
Calories 480 calories per serving
- Place flour in a bowl; whisk in milk, eggs and salt until smooth. Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between; set aside. , For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top. , Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.
HOMEMADE MANICOTTI RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 50 minutes
Category Dinner
Cuisine Europe, Italian
Calories 480 calories per serving
- Place flour in a bowl; whisk in milk, eggs and salt until smooth. Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between; set aside. , For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top. , Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.
EASY RECIPE FOR PIE CRUST FROM SCRATCH - DELISH
From delish.com
Reviews 3.3
Total Time 2 hours 45 minutes
Category Christmas, Thanksgiving, dessert
Cuisine American
Calories 199 calories per serving
- Place butter and flour into freezer for 30 minutes before starting crust process. (You want them SUPER cold.) In a large bowl, whisk together flour, sugar, and salt. (Alternately, you can do this in a food processor.) Add butter and, using your hands, mix together until pea-sized and some slightly larger pieces form. Add vinegar and then ice water, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly. Turn dough onto a lightly floured surface and form into a ball. Flatten into a disk (making sure there are no/minimal cracks). Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight. (Making a top crust? This recipe doubles easily!)
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Reviews 4.9
Total Time 30 minutes
Cuisine American
Calories 312 per serving
- When the edges look dry, and bubbles start to appear and pop on the top surface of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and your favorite pancake toppings.
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