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1
For the manicotti crepes: In a large mixing bowl, whisk together the flour and egg.
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2
Gradually add the milk and stir to combine.
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3
Add 1 tablespoon of olive oil and the salt and beat until the batter is smooth.
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4
Heat 1 tablespoon of oil in a nonstick pan over medium heat.
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5
Pour or scoop the batter into the pan, using approximately 2 to 4 tablespoons for each crepe.
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6
Tilt the pan in a circular motion so that the batter coats the bottom of the pan evenly.
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7
Cook the crepe until the bottom is a light brown, about 2 minutes.
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8
Loosen the crepe with a rubber spatula, flip it over and cook the other side.
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9
Repeat this process with the rest of the batter.
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10
Set crepes aside.
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11
For the meat sauce: Pour 2 tablespoons of oil into a large stockpot over medium heat.
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12
Add the mushrooms, garlic and onions and lightly saute until the onions are translucent.
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13
Remove this mixture from the pot and set it aside.
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14
Add another 2 tablespoons of oil and the ground sirloin to the pot.
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15
Cook this until the meat is browned, and then add in the crushed tomatoes.
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16
Bring this to a boil and then let it simmer, allowing the sauce to reduce for 40 to 45 minutes.
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17
Lastly, add the mushroom mixture back to the pot and cook the sauce another 10 minutes.
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18
Set it aside.
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19
For the filling: In a large bowl, combine the ricotta, mozzarella, Parmesan, parsley, salt, pepper and eggs and mix well.
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20
Preheat the oven to 350 degrees F.
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21
Filling the crepes: Place 2 to 3 tablespoons of the ricotta filling in the middle of each crepe and roll the crepes up.
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22
Place the crepes in an 11- by 17-inch baking dish with the crepes right next to each other.
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23
Pour the meat sauce over the crepes until they are fully covered, and then sprinkle them with the Parmesan cheese.
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24
Bake the manicotti until bubbly, about 45 minutes.
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25
Serve warm.
