¼ cup measuring spoon with a pour spout (to ladle the batter into the skillet)
Ingredients
Crepe Batter Ingredients
1½cupsall-purpose flour
1½cupsmilk, whole or 2%
3largeeggs (lightly beaten)
½teaspoontable salt
Crepe Filling Ingredients
2½cupswhole milk ricotta cheese
1cupgrated parmesan or romano cheese
8ounce ballfresh mozarella cheese, grated
1largeegg (lightly beaten)
¼cupfresh parsley (or 1½ tablespoons of dried parsley)I use curly parsley, but you can use flat leaf Italian parsley as well
½teaspoongarlic powder
½teaspooonsalt
Marinara Sauce (optional)
2cupsMake this homemade San Marzano pasta sauce - or use 2 cups of high quality jarred pasta sauce
56ouncescrushed San Marzano tomatoes
1tablespoonolive oil
6ouncestomato paste
1cupchopped yellow or white onion
1tablespoonminced garlic
2tablespoonsdried Italian herbs
½teaspoonsalt
½teaspoonblack pepper
½teaspooncrushed red pepper (optional)
Instructions
Make the Pasta Sauce
If you're using jarred pasta sauce, skip this step
2 cups Make this homemade San Marzano pasta sauce - or use 2 cups of high quality jarred pasta sauce
In a large stockpot on medium heat, add oil and chopped onion; saute 5 minutes; add garlic and cook 2 minutes
1 tablespoon olive oil, 1 cup chopped yellow or white onion, 1 tablespoon minced garlic
Add crushed tomatoes to the onion mixture; add tomato paste, dried Italian seasonings, salt and pepper to taste; bring to boil for 5 minutes; turn heat to simmer and cook on low for 30 minutes while you make the crepes and filling
56 ounces crushed San Marzano tomatoes, 6 ounces tomato paste, 2 tablespoons dried Italian herbs, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon crushed red pepper (optional)
Make the Filling
In a large mixing bowl, combine ricotta cheese, grated parmesan or romano cheese, shredded fresh mozarella cheese, a lightly beaten egg, finely minced parsley, garlic powder and salt; set aside
2½ cups whole milk ricotta cheese, 1 cup grated parmesan or romano cheese, 1 large egg (lightly beaten), ¼ cup fresh parsley (or 1½ tablespoons of dried parsley), ½ teaspoon garlic powder, 8 ounce ball fresh mozarella cheese, grated
Make the Crepes
In a separate mixing bowl, combine flour, milk, lightly beaten eggs and salt; combine well
1½ cups all-purpose flour, 1½ cups milk, whole or 2%, 3 large eggs (lightly beaten), ½ teaspoon table salt
Heat a non stick skillet on medium heat; spray a light coating of oil
Fill a ¼ cup measuring cup (with a pour spout) with the crepe batter
Pour the batter into the center of the hot skillet; lift and rotate pan until the batter spread to form a 5"inch disc; cook for 1-2 minutes; do not flip crepe
Use a dry spatula and gently lift the crepe from the pan onto a plate; repeat process until all crepes are formed
Assemble the Manicotti Crepes
Pour 1 cup of the red sauce in a 9 x 13 baking dish and smear it around to cover the bottom of the pan
Put 3 tablespoons of the ricotta filling down the center of a cooked crepe; gently roll one side of the crepe over the filling, forming a cylinder; leave the ends open; place the crepe seam side down in the baking dish; repeat until all crepes are formed; Put them close together
Once all the crepes are in the pan, drizzle the remaining sauce over each crepe, garnish with a little extra grated parmesan or romano cheese and a little chopped parsley; cover with foil and bake at 350°F on the middle rack for about 25 minutes (SEE RECIPE NOTES)
Video
Notes
About the spray oilYou may or may not need to spray the skillet between each crepe; use your best judgementMaking the crepesThe first two usually turn out ugly. Don't worry. Just keep making them! If you see the edges are browning, turn the heat down a little.The easiest way to remove the crepes from the pan are to either use a big spatula or just tilt the skillet until the crepe slides outAbout the foilDon't press the foil down on the baking dish when you cover it; leave the foil sticking up a little, otherwise, when you remove the foil, the cheese topping comes offMake aheadYou can easily prep everything in advance if you're short on time. Make the crepes and store them (up to 3 days in the fridge) with 1/4 sheet of parchment paper between each. Store them in an airtight plastic bag - make sure they're flat in the refrigerator. When you're ready to "assemble," remove the parchment paper and let them come to room temperature. Then add the filling, roll, cover and bake.If you want to make the filling in advance, just store it in an airtight container. Let it come to room temperature before you scoop it onto the pancake.