Diana’s Gluten Free Manicotti

Cook on stove in 8” Non-stick Pan

Ingredients for Gluten Free Crepes*

1 1/3 cups of Bob’s Red Mill 1 to 1 Flour

1 3/4 cups water

5 eggs

*Ingredients Using Regular Flour

1 1/3 Cups Regular Flour 

1 1/3 Cups Water 

4 eggs 

Ingredients for Cheese Filling:

2 cups of Ricotta Cheese (Skim Milk or Whole Milk)

1 cup finely shredded mozzarella

2 tablespoon dried parsley

1/2 cup grated pecorino romano cheese (I use Locatelli Brand)

2 jars of your favorite sauce OR your home made sauce

Make filling:  Mix all ingredients for the manicotti cheese filling in a bowl and put back in fridge until ready to fill crepes.

Mix batter for crepes:

Measure flour and put in medium size bowl.  Make well in center of flour - add eggs and water.   Beat eggs and water in center of bowl and gradually incorporating the flour.  Mix well with whisk…..no lumps.  Batter will be  thin.  

Heat a small 8” non stick pan.  I use a small soup ladle to pour batter into pan…QUICKLY pick up pan and roll around the batter to cover the bottom of the pan to create a very thin pancake.   Heat on one side about 1 to 2 minutes then flip over and heat the other side.  Crepes will not get dark….they will remain a light tan color.  Continue until all the batter is used.  Will yield from 16 to 22 crepes according to size and thickness of each one.  Stack on plate and store in refrigerator until ready to fill.

Sometimes I fill and freeze the manicotti for future use OR make them fresh for a meal.  

To freeze them: I fill the crepes and put them on a foil lined cookie sheet and place them in the freezer until frozen.  Then put the frozen manicotti in a container, or plastic bag for future use.  When baking crepes just remember they are in a single layer in the baking dish when cooking which may require more than 1 pan.

To make them fresh:  I fill them and put them in a pan that has the bottom covered with sauce, folded side down, and covered with more sauce to bake.  Just make sure they are in a single layer for baking in the oven which may require more than 1 pan.  

Filling Crepes to freeze: Take filling out of refrigerator.  Place one crepe on a flat dish and put about 2 1/2 tablespoons of filling straight down the center, but do not get close to the edge.  Fold over one side onto the cheese mixture and then fold the other side on top of that.  Pick up the folded filled crepe and place, with the folded side down, on a foil lined baking sheet. When pan is full put in freezer….when frozen, put them in a container or plastic bag for future use.

If making fresh: put crepes, folded side down, in a baking dish that has a layer of your favorite sauce in the bottom and cover with more sauce.  Cover the pan with foil and bake at 350 about 30 to 45 minutes or until hot.

When ready to bake frozen crepes:  Take out of freezer and put them, folded side down, in a baking dish that has a layer of your favorite sauce in the bottom and cover with more sauce.   Cover the pan with foil and bake at 350 about 45 to 60 minutes or until hot.  

WALA!!!!  Homemade Manicotti!  Enjoy!!!!!

Watch the full video HERE!