Manicotti Crepes with Homemade Crespelle

Manicotti Crepes with Homemade Crespelle

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

Course Main Course

Cuisine Italian

Keyword Italian crepes, Manicotti

Prep Time 25

Cook Time 40

Total Time 1 5

Servings servings

Calories 358kcal

Author Angela Allison

Equipment

8 or 9 inch nonstick skillet or crepe pan
blender or food processor
large casserole dish or 9x13 inch baking pan

Ingredients

Italian Crepes (Crespelle)

2 cups all purpose flour (270 grams)
2 cups milk (whole or 2% milk)
4 large eggs
¼ cup unsalted butter, melted
½ teaspoon kosher salt

Ricotta Filling

2 cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup shredded parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon kosher salt

Manicotti Assembly

2 cups marinara sauce
½ cup shredded mozzarella cheese

Instructions

To make the crepes:

In a blender or food processor, combine the flour, milk, eggs, melted butter, and salt. Cover and blend until the mixture is smooth and there are no visible lumps. Let the batter rest for 15-20 minutes.
Heat a nonstick crepe pan or a nonstick frying pan over medium heat. Add a small amount of butter or oil to the pan and swirl it around to coat the surface.
Once the pan is hot, pour a small amount of the crepe batter (about ¼ cup for an 8-inch pan) into the center of the pan. Immediately tilt and rotate the pan to spread the batter thinly and evenly, covering the entire surface of the pan.
Cook the crepe for about 1-2 minutes until the edges start to turn golden and lift slightly from the pan. Carefully flip the crepe using a spatula or by gently lifting the edges with your fingers. Cook the other side for another 30-60 seconds until lightly golden.
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.

For the ricotta filling:

In a medium bowl, use a rubber spatula to mix together the ricotta, mozzarella, parmesan, Italian seasoning blend, and kosher salt. Mix until well combined, scraping the bottom of the bowl to ensure everything is incorporated.

Manicotti Assembly

Preheat oven to 350 degrees. Spoon one cup of marinara sauce into the bottom of a large casserole dish or 9x13 inch baking pan, set aside.
Spoon about ¼ cup of the ricotta filling down the center of a crepe. Roll the crepe and place it widthwise in the baking dish. Repeat with the remaining crepes and ricotta mixture. You should be able to squeeze in 10-12 crepes total.
Top the manicotti with the remaining marinara sauce. Sprinkle on ½ cup of shredded mozzarella cheese.
Cover the pan with foil and bake on the center rack for 30 minutes. Remove the foil and bake for an additional 10 minutes, until the manicotti is hot and bubbly. Remove from oven and let sit for 5 minutes before serving.

Notes

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.

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