Gluten Free Manicotti

Pre-Celiac, I used to make homemade manicotti frequently when I entertained. It is one of those dishes that looks like it is complicated to make but yet it really is very easy. I don't know why it has taken me this long to make a gluten free version. Basically, the manicotti shells are crepes. I substituted gluten free flour for regular flour in my recipe and the crepes were perfect! The other great thing about these is that you can prepare the shells the day before and fill them right before you're ready to bake them. Try these and I guarantee you will impress your guests! And, no one will guess they are gluten free.

Don't be intimidated by the technique to make the crepes. It really is very easy. You need to use a non- stick 8" pan, they will stick in a regular pan. Spray it or use a small amount of oil to grease the pan. You don't have to grease it again after the first crepe. Heat the greased pan, pour in about 3 tablespoons of batter and lift and swirl the pan until you have a thin, even layer of batter covering the bottom of the pan. The crepe will cook quickly, about 30 seconds, then flip it over with a spatula (it will release easily) and cook another 30 seconds. They are not going to brown, but you can see that the batter is dry. Cool before you fill them. Cover and refrigerate until you are ready to fill them.

For the crepes (Makes about 12 shells)

6 eggs
1 1/2 cups water
1 1/2 cups gluten free flour (I used Bob's Red Mill one-for-one)
1/8 tsp salt
Whisk together the eggs and water. Add the flour and salt, mix until smooth. Refrigerate 30 minutes.
(See instructions above to cook the crepes)

Filling:
2 pounds ricotta cheese
2 eggs
2 cups shredded mozzarella
1 cup grated Parmesan cheese
1 tbsp minced fresh parsley
Salt/pepper to taste
Optional: 2 cups baby spinach, steamed-be sure to squeeze out as much water as you can or the filling will be runny
Mix together until smooth.

40 oz  jar Marinara Sauce or your own homemade sauce
Additional grated cheese and mozzarella for topping.

To assemble:
Preheat oven to 375 degrees. Lightly grease 2-9x13 baking dishes with oil. Spoon a thin layer of marinara sauce to cover bottom of baking dishes. Spread about 4 tbsps of filling down the center of each crepe, roll it and place it seam side down in the dish. You only want 1 layer of crepes in each dish. Spread remaining Marinara sauce to cover crepes. Sprinkle with grated cheese and shredded mozzarella.
Bake 30 minutes until sauce is bubbling and cheese is melted. (Printable Recipe)