Manicotti Crepes Recipe

Delicious ricotta cheese-filled manicotti crepes with handmade crespelle are baked to perfection. This Italian staple is the perfect comfort food. 

Italian Crepes (Crespelle) – 2 cups all purpose flour (270 grams) – 2 cups milk (whole or 2% milk) – 4 large egg – 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



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Mix flour, milk, eggs, melted butter, and salt in a blender or food processor. Cover and mix until smooth and lump-free. Rest the batter 15-20 minutes.

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Heat a nonstick crepe or frying pan on medium. Add a little butter or oil to the pan and stir to coat.

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Place ¼ cup of crepe batter (about ¼ cup for an 8-inch pan) in the center of the heated Spread batter thinly and evenly by tilting and rotating the pan immediately.

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After 1-2 minutes, the crepe should be golden and rise slightly. Turn the crepe using a spatula or fingers. Lightly brown the opposite side for 30–60 seconds.

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Place the cooked crepe on a platter and cover with a clean kitchen towel to keep it warm while you make more.

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