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Nutritionally Nicole, LLC

Easter Manicotti

July 13, 2016

 

   I am 100% Italian; Sicilian from my dad's side and Northern Italian on my mom's side. In my Italian family, Manicotti is an absolute staple food for Easter. Ever since I can remember, my mom, cousins, aunt and I have gone over to my grandma's house the Saturday before Easter to help her prepare all of the delicious food to be served the next day. We would all help my grandma make Manicotti. Unfortunately, she passed away in 2011 and my mom and I have taken over the Easter Sunday traditions at our house.

     This year, after my mom finished preparing all the trays of Manicotti, a thought popped into her head. "Why have we never tried to make egg free Manicotti for you?". It was then that we decided to nix the store bought Manicotti shells and experiment with something new! In case you did not know, a regular Manicotti consists of flour, water, and eggs to make a crepe and be rolled with  either a meat or cheese based mixture. However, I am so excited to share with you the amazing recipe for eggless Manicotti-any person with allergies' dream on an Italian Easter Sunday.

Serves: 8 Manicotti crepes

 

Ingredients:

  • 1/2 cup unbleached all purpose flour, you can also swap this flour for a flour of choice 

  • 1/2 cup water

  • 2 egg replacers (I use EnerG egg replacer)

Directions:

  1. Heat a ceramic 8 inch crepe pan over medium heat.

  2. Make the "eggs".

  3. Add all ingredients to a blender and blend on high to make an airy and light batter. Air bubbles should form in the batter once blended. 

  4. Pour batter into the pan coating the bottom with a thin layer. Start by pouring the batter on one side of the pan then tilting the pan in a circular motion so that the batter coats the bottom evenly.

  5. Cook the crepe for 1-2 minutes or until the edges of the crepe begin to curl up. Turn over with spatula and cook the other side.

  6. Lay the cooked crepes out onto a floured board. 

  7. Roll the crepe with your filling of choice. For a traditional manicotti, I used mashed up homemade meatballs and tomato sauce.

  8. Serve hot or by warming them first in the oven for 20 minutes at 350°F.

Tip: Manicotti store well refrigerated for about 2-3 days. You can also prepare a couple of trays before hand and freeze them until needed. 

 

Happy Easter, loves!

 

 

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