Ingredients15 m servings 66 cals
- Beat eggs and milk together in large bowl. Beat in flour until batter is smooth. Lightly coat an 8 inch skillet or crepe pan on medium-high heat with cooking spray. Make one pancake at a time by dropping a large spoonful of batter onto pan and tilting to cover the whole surface of the pan evenly. Cook until golden, turning once, about 2 minutes per pancake.
Per Serving: 66 calories; 1.7 g fat; 9 g carbohydrates; 3.3 g protein; 48 mg cholesterol; 26 mg sodium. Full nutrition
ReviewsRead all reviews 12
Fantastic!!!! This recipe is almost fool proof. I stuffed the pancakes with ground beef, garlic, spinich and cheese then covered with a mix of tomato sauce and cheese sauce.
These were fantastic! I used 5 egg whites instead of 3 eggs, and then stuffed them with salmon, mushrooms and spinach and used the yolks to make hollandaise sauce to top them with. They were so ...
This is the only way to go and so much easier than trying to stuff a manicotti shell. Thanks Carol!
This recipe made very light "pancakes" for manicotti which were easy to prepare and delicious.
Sooo easy!! This is awesome, I saved this to use as manicotti just like it says but I was short on treats tonight so I whipped some up and filled them with baked apples & topped with caramel sau...
My mother has been using this recipe for years. Its the only way we make Manicotti..if people buy those store bought ones in the box..they aren't eating real manicotti.
This recipe is awesome. The pancake is light and delicious. Perfect crepe for your homemade manicotti. Thank you for sharing.