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Preparing the crepes: In a medium bowl, beat water with eggs.
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Add in flour and a pinch of salt and pepper and beat well.
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Preheat a greased 8 skillet on medium low.
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Pour a thin amount of batter into the skillet and swirl to cover the entire pan and let cook until cook through.
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Run a butter knife around edges and turn upside down onto a plate to remove or remove using a spatula.
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Continue with remaining batter until all crepes are prepared.
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Preparing the filling: In a medium bowl, combine ricotta, Parmesan cheese, Italian seasoning and salt and pepper and stir until all combined and set aside.
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Making crepes: Preheat oven to 350 degrees F.
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Lightly grease a 9x13 casserole dish.
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Spread a thin layer of sauce onto the bottom.
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Place one crepe on a plate and spread a portion of the filling in the center.
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Tightly roll up the crepe and place seam side down in the casserole dish.
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Continue preparing remaining crepes.
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Pour a cup of sauce on top of prepared manicotti and bake in the preheated oven for 30-35 minutes.
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Sprinkle with mozzarella cheese and continue baking for another 7-10 minutes until mozzarella cheese is melted.
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Remove from oven and let set for 5 minutes before serving.
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Notes: After making crepe batter, pour batter into 8 cups to ensure having enough batter for 8 crepes.
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Also, depending on how many crepes you prepare, portion out the filling based on the number of crepes that need to be filled.
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Depending on size of skillet, you may get more or less crepes.
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You may want to double the recipe to ensure enough crepes and filling, leaving room for error.
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If you double the recipe and all crepes turn out successfully, just add overage to another casserole dish.
