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1
To make the crepes: in a large bowl, whisk together the ingredients until smooth.
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2
Cover and refrigerate for at least 30 minutes.
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3
Heat a 6 inch skillet over medium het.
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4
Brush the pan lightly with oil.
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5
Holding the pan in one hand, spoon in about 1/3 cup of the crepe batter and immediately rotate and tilt the pan to completely cover the bottom.
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6
Pour any excess batter back into the bowl.
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7
Cook the crepe for one minute, or until the edges turn brown and begin to lift away from the pan.
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8
With your fingers, flip the crepe over, and cook for 30 seconds more, or until spotted with brown on the other side.
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9
Slide the cooked crepe onto a plate.
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10
Cover with a piece of wax paper.
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11
Repeat with the remaining batter, stacking the crepes and separating each one with a piece of wax paper (The crepes can be made up to 2 days ahead. Cover with plastic wrap and store in the fridge until ready to use).
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12
Turn the oven to 350.
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13
To make the filling: stir all the filling ingredients together in a large bowl.
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14
Then, to assemble: Spoon a thin layer of the marinara sauce into a 13x9x2 inch baking dish.
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15
Place about 1/4 cup of the filling lengthwise down the center of a crepe, roll it up, and place it seam side down in the dish.
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16
Continue with the remaining crepes and filling, placing them close together.
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17
Spoon on the remaining sauce.
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18
Sprinkle with the cheese.
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19
Bake for 30 to 45 minutes, or until the sauce is bubbling and the manicotti are heated through.
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20
Serve hot.
