Main Dish, Pasta, Savory Brenda Drake + Chelsea Kasen Main Dish, Pasta, Savory Brenda Drake + Chelsea Kasen

Manicotti Crepe Noodles

Don't have a pasta maker? These Manicotti Crepe Noodles are Brenda's workaround. Get flat, savory noodles that work as a substitute for any noodle recipe.

Manicotti Crepe Noodles

To a bowl, add:

2 cups milk

4 eggs

1 3/4 cups flour

1/2 tsp salt

Whisk together until smooth.

To cook crepe noodles - 

Heat a non-stick skillet (set to medium heat) and spritz with cooking spray. 

Once hot:

  1. Poor in 2T of batter, swirling pan to help batter spread thin in a circle

  2. Cook 30-60 seconds until beginning to brown

  3. Flip

  4. Cook 20-40 seconds longer

  5. Remove

Repeat until all crepes are cooked, batter should make 20-24 crepe noodles.

Window to B’s Kitchen…

How Brenda uses Manicotti Crepe Noodles for lasagna:

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Desserts, Savory, Breakfast, Main Dish Brenda Drake + Chelsea Kasen Desserts, Savory, Breakfast, Main Dish Brenda Drake + Chelsea Kasen

Crepes

You can turn this crepe recipe into something sweet, savory, or anything in between.

During the 10 years Brenda lived in NYC she quickly gained the reputation as “The Baker.” Any get together, party, church function, or work potluck she’d show up with an incredible dessert. She also has the sweetest sweet-tooth known to man. She once ate over half of an 8“ round chocolate-chocolate cake in one sitting (it was a competition, yes she won). And, she’s eaten an entire pan of brownies in one day multiple times.

Since leaving NYC, marrying John (who doesn’t have a sweet-tooth), and starting a family in Victor, ID she’s begun cooking more savory dishes. She’s also keen to create dishes like Crepes. That way, her and her family can make them any way they’d like. Sweet. Savory. And everything in between.

Crepes

Set non-stick skillet to medium heat. 

While heating, add to the pitcher of a blender:

2 eggs

1/2 cup cold water

2/3 cup milk

1/4 tsp salt

1 tsp vanilla

1 cup flour

2 Tbsp sugar

2 Tbsp butter, melted

Blend until smooth. Grease skillet with butter. Pour about 1/4 cup batter in, swirling the pan to thin out the crepe, cook 30-60 seconds, flip over and cook an additional 30 seconds. Repeat. Serve hot.

Delicious additions....

  • Cheddar cheese, ham & poached egg

  • Sautéed zucchini with pepperoni & cheese

  • Chopped chocolate & salted caramel sauce

  • Berries & whipped cream

  • Bananas, whipped cream & caramel drizzle

  • Butter & syrup

Brenda's Tips:

  • Serving Size: 6-8, 9” crepes

  • Refrigerate crepe batter for up to 48 hours.

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