Maggianos Little Italys Crepes Recipes

MAGGIANO'S LITTLE ITALY'S CREPES

Steps:

• The Maggiano's chefs note that the batter's resting time allows the bubbles to subside so the crepes will be less likely to tear during cooking. If batter thickens too much during resting, add water, a tablespoon at a time, to thin the batter so it pours evenly. In the jar of a blender, make batter by combining flour, milk, water, eggs and melted butter. Blend for 10 seconds. Refrigerate batter for 1 hour. When ready to make crepes, heat an 8-inch nonstick skillet over medium-high heat. Brush on just enough butter to lightly coat the bottom. When skillet is hot, pour in 2 tablespoons batter and swirl skillet quickly to evenly spread the batter. Cook crepe until first side is lightly browned, about 30 seconds, and then using a thin spatula, flip the crepe. Cook 10 seconds on second side and then remove crepe to a work surface and allow to cool. Continue until all batter has been used. Once crepes are cooled, they can be refrigerated and stored for up to 2 days. Bring to room temperature before using.

MANICOTTI

Steps:

• Make sauce:
• Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until golden, about 1 minute. Add tomatoes with juice, water, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. Stir in basil and remove from heat.
• Make crêpes:
• Break up eggs with a wooden spoon in a medium bowl and stir in water until combined (don't beat). Sift in flour and salt, then stir batter until just combined. Force through a medium-mesh sieve into another bowl.
• Lightly brush an 8-inch nonstick skillet with melted butter and heat over moderate heat until hot. Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is just set and lightly browned, about 30 seconds, then invert crêpe onto a clean kitchen towel to cool completely. Make at least 11 more crêpes in same manner, brushing skillet with butter as needed and stacking crêpes in 3 piles.
• Make filling and assemble manicotti:
• Stir together ricotta, eggs, Parmigiano-Reggiano, parsley, salt, and pepper.
• Put oven rack in middle position and preheat oven to 425°F.
• Cut mozzarella lengthwise into 1/4-inch-thick sticks.
• Spread 2 cups sauce in larger baking dish and 1 cup in smaller one. Arrange 1 crêpe, browned side up, on a work surface, then spread about 1/4 cup filling in a line across center and top with a mozzarella strip. Fold in sides to enclose filling, leaving ends open, and transfer, seam side down, to either baking dish. Fill 11 more crêpes in same manner, arranging snugly in 1 layer in both dishes (8 in larger dish and 4 in smaller). Spread 1 cup sauce over manicotti in larger dish and 1/2 cup in smaller dish. Tightly cover dishes with foil and bake until sauce is bubbling and filling is hot, 15 to 20 minutes. Serve remaining sauce on the side.