Cheesy Manicotti Crepes
"This entree may lack meat but it's loaded with three cheeses! Using homemade crepes instead of manicotti shells makes it special for holidays and other gatherings.—Lori Henry, Elkhart, Indiana..."
INGREDIENTS
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2 cans (28 ounces each) diced tomatoes, undrained
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1-1/2 cups finely chopped onion
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1 can (6 ounces) tomato paste
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1/3 cup olive oil
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4 garlic cloves, minced
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2 tablespoons dried parsley flakes
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1 tablespoon sugar
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1 tablespoon salt
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1 teaspoon minced fresh oregano
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1 teaspoon minced fresh basil
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1/4 teaspoon pepper
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CREPES:
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6 large eggs
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1-1/2 cups water
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1-1/2 cups all-purpose flour
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Dash salt
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2 tablespoons canola oil, divided
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FILLING:
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2 cartons (15 ounces each) ricotta cheese
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2 cups shredded part-skim mozzarella cheese
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1 cup shredded Parmesan cheese
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2 large eggs
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1 tablespoon dried parsley flakes
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1 teaspoon salt
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1/4 teaspoon pepper
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