Crepes manicotti with ham and peas

In Italy we call them Cannelloni, here people generally understand better if I refer to this plate as Manicotti. Either way this pasta consists of tubular shaped rolls filled with anything you have handy and love the most in a dish. “Pulifrigo” we say in Italian which literally translates to “refrigerator clean up “. I used some sliced ham, a can of peas and voila’…my Crepes Manicotti are ready. P.S: this crepe recipe is delicious even with Nutella and whipped cream, berries or jam.

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  • DifficultyMedium
  • CostMedium
  • Preparation time1 Hour
  • Rest time1 Hour
  • Cooking time45 Minutes
  • Serving10
  • Cooking methodStove
  • CuisineItalian

Ingredients for 10 crepes

  • 2egg (large)
  • 10 ouncesmilk (whole)
  • 1 cupflour (AP)
  • 2 tablespoonsbutter (melted, unsalted)
  • 1/4 teaspoonsalt (kosher)
  • 1/2 teaspoonnutmeg (grated)

Quick Cheese Mornay Sauce

  • 4 tablespoonsbutter (Unsalted, softened)
  • 4 tablespoonsflour (AP)
  • 4 cupsmilk (whole)
  • 1/2 teaspoonsalt (Kosher)
  • 1/2 cupparmesan cheese (finely grated)

Manicotti filling

  • 8 ouncesham (Minced)
  • 1 cupcheddar cheese (grated)
  • 10 ouncespeas (from a small can, drained. Or frozen)


  • 1 Baking plate about 9″
  • 1 Crepe Pan or non stick skillet

Preparation of the crepes batter for Manicotti

Pre heat oven to 400 degrees
  1. The batter preparation is very easy:

    Place the milk, the eggs, the flour, salt, nutmeg and melted butter in a large blender bowl.

    Mix until the ingredients are blended and well combined.

    Chill the batter at least 1 hour. Up to 24 h.

    NOTE: I typically do the batter the night before if I can.

  2. To prepare the crepes:

    Heat an 8″ non stick skillet over medium heat for two to three minutes. Spray bottom and sides of the skillet with non stick spray. Measure 1/4 to 1/3 c batter (for thicker crepes use more batter) and pour it into the pan immediately twirling the skillet to coat the bottom.

    Cook crepes until edges begin to brown, about 1 minute. Loosen crepes around the edges with a silicon spatula. The whole crepe should be lifted and flipped using your hands. Cook about 1 min more.

    Transfer crepe to a flat surface so they cool enough to handle, and repeat with the remaining batter.

    NOTE: even though crepes might appear stiff, once they cool down they will become more pliable to be rolled into Manicotti.

Filling the crepes

  1. In a large bowl, mix all the filling ingredients.

    Fill the crepes with equal amounts.

    Roll them and place them into the buttered baking dish. They should fit snugly like in the picture.

Cheese sauce for topping

  1. Melt the butter in medium pan.

    Add the flour and salt. Cook a few minutes until the flour has absorbed the butter and starts to leave nice streaks on the bottom of the pan.

    Add the hot milk in a stream not to create lumps. Cook until sauce starts coating the back of a spoon.

    Incorporate the cheese in the sauce and taste for salt and pepper. Balance if necessary.

  2. Pour the sauce over the crepes Manicotti and tap the pan to make sure the sauce sips into every little crevice. Spread with a spoon if necessary.

    Bake immediately for about 20 to 30 min.

    Broil for about 5 min or until a bit charred.

    Wait a few minutes before serving.

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