tag:blogger.com,1999:blog-3388578325782539013.post3661768803768078123..comments2024-03-26T17:32:38.865-04:00Comments on YA Outside the Lines: Time to stuff the Thanksgiving manicotti -- by Jen DoktorskiBrian Katcherhttp://www.blogger.com/profile/15159532800819759917noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3388578325782539013.post-59712145561925142512015-12-08T16:00:03.418-05:002015-12-08T16:00:03.418-05:00I am laughing so hard at this because YOU ARE MY P...I am laughing so hard at this because YOU ARE MY PEOPLE! Only difference is I do the manicotti for Christmas and I make crepes instead of boiling shells. <br /><br />But the antipasto, YES! And the different kinds of cheese and olives... YES! <br /><br />If you want the crepes recipe -- it's super simple.<br /><br />1 cup of flour<br />1 cup of milk<br />1 beaten egg<br />a dash of salt<br /><br />Mix well. Heat a tiny pan or use a crepe maker. I use nonstick spray. Pour a scant ladle and rotate the pan to coat the bottom -- heat for just a 30 or 40 seconds until the top is set. I carefully use two forks to lift the crepe and flip over for about 10 seconds, then flip to a plate to cool. They should NOT brown. You want them only firm enough to hold together when rolled up. <br /><br />The recipe makes about 5 or 6 crepes so feel free to quadruple! I typically always lose the first one until I get the hang of heating them. Patty Blounthttps://www.blogger.com/profile/11928111057602279792noreply@blogger.comtag:blogger.com,1999:blog-3388578325782539013.post-40516929571582609572015-12-08T15:59:43.496-05:002015-12-08T15:59:43.496-05:00I am laughing so hard at this because YOU ARE MY P...I am laughing so hard at this because YOU ARE MY PEOPLE! Only difference is I do the manicotti for Christmas and I make crepes instead of boiling shells. <br /><br />But the antipasto, YES! And the different kinds of cheese and olives... YES! <br /><br />If you want the crepes recipe -- it's super simple.<br /><br />1 cup of flour<br />1 cup of milk<br />1 beaten egg<br />a dash of salt<br /><br />Mix well. Heat a tiny pan or use a crepe maker. I use nonstick spray. Pour a scant ladle and rotate the pan to coat the bottom -- heat for just a 30 or 40 seconds until the top is set. I carefully use two forks to lift the crepe and flip over for about 10 seconds, then flip to a plate to cool. They should NOT brown. You want them only firm enough to hold together when rolled up. <br /><br />The recipe makes about 5 or 6 crepes so feel free to quadruple! I typically always lose the first one until I get the hang of heating them. Patty Blounthttps://www.blogger.com/profile/11928111057602279792noreply@blogger.comtag:blogger.com,1999:blog-3388578325782539013.post-35688678920897981082015-11-29T22:06:34.314-05:002015-11-29T22:06:34.314-05:00Oooh, this sounds good...Oooh, this sounds good...Holly Schindlerhttps://www.blogger.com/profile/16742207239654178917noreply@blogger.com