Mini Mock Manicotti (with GF Option)
When I make manicotti, it's an all day process. I start with the semolina flour and all familiar well in the middle, adding the eggs and incorporating the flour slowly. It's a labor of love and takes a lot of time making homemade pasta. I normally make them for the holidays and I make a lot of them. Why not make a smaller size and use them for New Year Eve appetizers?
Since the Sunday gravy was already made (recipe on a previous blog), I wanted to find an easier way to make this holiday treat. After a number of tries, I think this recipe is a winner! It was very easy and came together quickly. Total prep and cook time was half an hour.
It starts with a basic crepe, yes I know a crepe what will my Italian ancestors think of me? I had to add my own unique touch to the crepe recipe and wanted it to have Italians seasonings. I added a pinch of this and sprinkle of that and it tasted like Nonna was in the kitchen all day making it.
To make this crepe, look in your pantry or refrigerator and I'll bet you have all the ingredients you'll need to make a light and fluffy crepe.
You'll need:
6 eggs (room temp)
4 tbsp. flour (replace 1 one 1 gluten free flour for GF recipe)
2 tbsp milk
2 tbsp. water
1/4 tsp garlic powder
Butter to fry the crepe batter in. (has to be butter)
In a large non-stick pan (must be non stick pan or you'll be fighting to get the crepe out of the pan) - melt 2 tbsp. of butter. (I never said this was a low cal or healthy alternative, just yummy). The pan has to be screaming hot (that's a real culinary term - screaming hot) and your butter will just start to turn light brown. This is the time to add a little batter and swirl around the pan.
Light brown butter adds a nutty delicious taste. Dark brown, burnt butter is NASTY and not what we're going for. Watch your butter, it's only a matter of seconds from nutty to nasty. You're going to add just enough batter to coat the bottom of the pan. You want a thin crepe that is easy to work with. No worries, crepes are like pancakes, the first one is always a throw away and no one has to see it.
You'll notice bubbles around the edges that will set up, this is time to flip the crepe. Don't flip too early, allow it cook enough to release from the pan. The crepe will tell you when it's ready . No, it won't speak to you, although some days I think I do hear it yelling, "I'M BURNING" - but that might be the cooking sherry that I was sampling.
Swirl the pan and if the crepe moves, it's time to flip. Gently flip the crepe then after 10 secs take it out of the pan. Turn the pan upside down onto a cutting board to allow the crepe to cool. It needs to cool on a flat surface.
Once cooled, cut the crepe into two large strips. Cut the ends off and that will leave you with an odd shaped rectangle that you're going to cut in half.
Notice, my crepe is not perfect and there are rips around the edge of the one on the right. Nothing in life is perfect and when the dish is completed, no one will know the crepe wasn't perfect. No worries, it's all good in your kitchen.
Let's make the filling for the Mock Manicotti, you'll need:
1/2 cup ricotti (pot cheese)
1/4 cup shredded mozarella
dash salt
1/4 tsp Italian seasonings
1/8 tsp parsley (I used two sprigs of fresh parsley chopped)
1 egg
Mix all the ingredients together in a bowl. The mixture will be thick and on the dryer side, that's perfect.
If you want a creamier filling, you can add a dash of heavy cream to this filling. You want to keep it thick so it doesn't spill all over the pan when baking and remains in the rolled crepe.
Let's get rolling - not difficult to do but I wanted to show step by step how I made this recipe. You're going to put a little, key words a LITTLE bit of filling on the end of the strip and roll it up. If you put too much filling it will spill all over the pan and you will have a delicious EMPTY crepe.
Place the rolled mock manicotti in a shallow pan that has a few spoonfuls of Sunday gravy on the bottom. They will cook in the gravy and absorb all those delicious flavors. Bake uncovered for 10 minutes and remove from oven. Sprinkle a pinch of shredded mozzarella on top and return to the oven just until brown.
Serve on a small plate on top of a bed of Sunday gravy and decorate with a fresh basil leaf.
Note: I chopped fresh herbs from my garden - oregano, parsley and basil to serve with the mock manicotti. Also fresh grated cheese would be a great addition.
The smaller size (4") is perfect for an appetizer or lunch with the ladies. Cut the strips even smaller and make pinwheels, this would be a "one-bite-app" for a party and perfect for butler service (passed service) where waiters walk around the room serving small bites off of trays.
GLUTEN FREE OPTION:
Instead of all purpose flour use Bob's Red Mill Gluten Free Flour - 4 Tbsp - it works wonderful and the crepes are light and fluffy.
Happy New Year and may 2020 bring us happiness, healthy and lot of smiles. Thank you for making this blog successful and fun for all.
HAPPY NEW YEAR!