Manicotti Crepes with Homemade Crespelle

Manicotti Crepes are made with homemade crepes that are filled with a delicious ricotta cheese mixture and baked to perfection. This classic Italian dish is the ultimate comfort food. 

This classic Italian dish for Manicotti Crepes is made using Italian crepes, also known as “crespelle,” instead of manicotti shells. It’s the authentic Italian manicotti recipe and sure to be your new favorite homemade manicotti recipe. 

If you love baked pastas, be sure to try my favorite Italian Turkey Lasagna recipe or this Turkey Spinach Manicotti recipe. For another classic Italian dish, don’t miss this Carbonara with Pancetta. And, if you have leftover crepes, use them to make these delicious Nutella Crepes.

You’ll Love Manicotti Crepes

​Manicotti Crepes offer a unique twist on traditional American manicotti, combining a soft, tender crepe with rich and flavorful filling. Topped with marinara sauce and melted mozzarella cheese, it’s one dish you have to try. 

You may have had these delicious cheesy crepes in an Italian restaurant, but I’m here to tell say you should be making these at home too! They are actually simple to do and yield a much more flavorful and tender dish. 

The Italian crepes are actually simple to make with no special equipment or crepe pan required. All you need is a blender or food processor and a nonstick skillet. 

Once the crepes are made, simply roll them up in a delicious ricotta filling recipe recipe and top with your favorite store-bought or homemade sauce. You could even do a plain tomato sauce with a bit of olive oil to dress these. 

One bite and you’ll be hooked on this version of manicotti. The crepe texture is soft and thin with a hint of fluffiness, and, unlike pasta tubes, they allow for the flavors of the filling to meld perfectly. 

This is a great dish for special occasions or whenever you are craving a lighter manicotti. Give it a try! 

Ingredients

• Flour: all purpose flour.
• Milk: use whole or 2% milk.
• Eggs: you will need 4 large room temperature eggs.
• Butter: unsalted butter works for both the crepe batter and pan.
• Ricotta: you can use either whole milk or part skim ricotta. Drain the ricotta if it appears very wet.
• Mozzarella: use the shredded mozzarella. Freshly shredded is best. 
• Parmesan: shredded parmesan or other sharp cheeses work here. 
• Italian seasoning: use your favorite Italian seasoning blend or fresh herbs. 
• Marinara sauce: store-bought or homemade marinara sauce works.
• Kosher salt and black pepper to taste. 

Recipe Variations

You can alter the ricotta filling by adding any of the following: 

• Spinach: cooked and drained spinach is a great addition to the filling. Chop the spinach well before adding the mixture. 
• Ground beef: you could add cooked ground beef. I also like to combine the ricotta with a little bit of meat sauce. 
• Lemon juice: lemon juice and lemon zest are a delicious addition to the ricotta cheese filling. 
• Parsley and basil: adding fresh basil and other herbs will bring out the flavors of the filling. 
• Roasted veggies: chop up and add in roasted veggies. This would add a delicious flavor to your dish when paired with the creamy ricotta cheese.

How to Make Manicotti Crepes

The first step in making Manicotti Crepes is preparing the crespelle, Italian Crepes. To make the crepes you will need a nonstick skillet. I like to use an 8 to 9 inch pan. 

Step 1: make the batter

Crepe batter should be very smooth. I recommend using a blender or food processor so that there are no bits of flour in the batter. 

In a blender, combine the flour, eggs, milk, butter, and salt. Mix until well combined. 

Pour batter into a large mixing bowl. I recommend letting the batter sit for about 15-20 minutes before cooking. 

Step 2: cook the crepes

Set your nonstick skillet or crepe pan over medium heat. You will need to play with the settings to get the precise temperature needed. 

Add some butter or olive oil to the bottom of the pan. Then, measure out ¼ cup of the crepe mixture and pour it in the center of the pan. Tilt the pan to spread the batter of the top of the pan. 

Step 3: flip the crepe

You’ll know the crepe is ready to flip when the edges of the crepe start to turn up and it becomes light golden brown in color. It’s fine if the center of each crepe looks bubbly. 

Use a thin spatula to carefully flip the crepe and cook the other side; about 30 seconds to a minute.

Step 4: repeat with remaining batter

Transfer the cooked crepe to a plate and cover it with a clean kitchen towel to keep it warm while you make the rest of the crepes.

If you are making the crepes ahead, you can cover with plastic wrap or wax paper and refrigerate until ready to use. 

Manicotti Crepe Filling

You’re going to love that this ricotta filling recipe comes together fast and can be made in just a large bowl. All you have to do is combine all of the ingredients and stir. 

Simply combine ricotta cheese, shredded mozzarella and parmesan, Italian seasoning, and salt, in a mixing bowl and stir. Use a rubber spatula to scrape the bottom of the bowl and ensure that all of the ingredients are well combined. 

The filling can be used immediately or stored for later. To use later, just store in an airtight container or cover with plastic wrap. Chill in the refrigerator until ready to use. 

Assembling Manicotti Crepes

Once the crepes are ready, it’s time to fill them with the ricotta filling. First, start by adding about a cup of marinara sauce to the bottom of your casserole dish. 

Step 1: fill the crepes

Then, lay out one of the crepes. Spoon the filling down the center of each crepe. You will use about a ¼ cup of filling per crepe.

Step 2: roll up crepes

Once the filling is in, roll them up. No need to seal in the ends. Place the filled manicotti crepes, seam side down, in a single layer in the baking dish.

Step 3: cover with sauce

Once all of the manicotti are in (you should have about 10 total) cover them with marinara sauce. Sprinkle on mozzarella cheese and more parmesan cheese if desired. 

Step 4: bake

Cover the dish with foil and bake in a preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10 minutes or until bubbly. 

Recipe Tips

• Smooth batter: while you can make the crepe batter by hand in a large bowl, I recommend using a food processor fitted with blade attachment or blender to ensure a smooth batter. You don’t want lumps of flour in the crepes if possible. 
• Crepe pan: you definitely don’t need any special equipment for making crepes except for a nonstick skillet. I like to keep my crepes around 8-inches in diameter and prefer to use a medium-sized non-stick frying pan. 
• Ricotta cheese: you can use part skim or whole milk ricotta cheese for this recipe. One 15 ounce container will give you two cups of ricotta. 
• Eggs: you’ll notice that there are no eggs in this ricotta filling. While eggs can be added to help bind  the mixture, I find that it’s not necessary. Feel free to add an egg if you’d like.  
• Additions: you can add other flavors to this filling such as cooked drained spinach, cooked Italian sausage, or roasted vegetables. 
• Storage: store leftover manicotti crepes in an airtight container in the refrigerator for up to a week. You can also freeze this entire dish, before baking, for up to two months.

Frequently Asked Questions

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