-
1
In a large bowl, whisk together the eggs, milk and melted butter.
-
2
Gradually whisk in the flour and salt until the mixture is smooth.
-
3
Refrigerate for 1 hour until slightly thickened.
-
4
Spray an 8-inch nonstick skillet with cooking spray.
-
5
Place the pan over medium heat.
-
6
With a small ladle, pour about 3 tablespoons of the batter into the pan.
-
7
Turn the pan at a 45 degree angle to coat the pan evenly so the batter forms a perfect circle.
-
8
Cook the crepe only until lightly browned, about 30 seconds.
-
9
Turn the crepe over with a spatula and cook the other side only until lightly browned, about 30 seconds.
-
10
Slide the crepe onto a 12-inch platter and continue the process with the remaining batter.
-
11
Stack the crepes between waxed paper so they don't stick.
-
12
You can prepare these crepes a day in advance covered in plastic wrap in the refrigerator.
-
13
No need to reheat the crepes before filling and baking.
-
14
In a large bowl, add all the ingredients for the ricotta filling.
-
15
With a large wooden spoon or spatula, stir all the ingredients until well blended.
-
16
Store covered in plastic wrap in the refrigerator until ready to use.
-
17
You can make this filling the day before.
-
18
In a large heavy nonreactive saucepan with a lid, heat the olive oil on medium heat.
-
19
Stir in the onion and garlic and cook until fragrant but NOT browned.
-
20
Add the crushed tomatoes to the pan and crush further with a potato masher.
-
21
Simmer 30 minutes, slightly covered, on medium-low heat, stirring every so often.
-
22
Add the parsley, basil leaves and salt and pepper, to taste, and simmer for another 10 minutes until the sauce is slightly reduced.
-
23
Taste and re-season as necessary.
-
24
Preheat the oven to 375 degrees F. Coat the bottom of a 13 by 9-inch glass or ceramic baking dish with 1 cup of the prepared marinara sauce.
-
25
Spoon 3 tablespoons of the prepared ricotta filling 1 inch from the edge of a crepe.
-
26
Roll evenly into a log, keeping the filling even as you roll.
-
27
Repeat with the remaining crepes.
-
28
Place manicotti seam side down and side by side in the sauced baking pan.
-
29
Spoon 1 to 2 cups of sauce over the top of the manicotti.
-
30
Sprinkle with the grated Parmesan.
-
31
Cover the baking dish loosely with foil and bake about 20 minutes.
-
32
Uncover and bake another 20 minutes until the topping is golden brown and sides are bubbling.
-
33
Let rest about 15 minutes before serving to firm up the manicotti filling.
