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1
In a large bowl, combine the ricotta with the mozzarella, basil, 1 teaspoon of salt and the pepper.
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2
In a blender, process the flour, water, eggs and 1/2 teaspoon of salt until smooth.
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3
Transfer to a bowl.
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4
Heat an 8-inch crepe or omelet pan over moderately high heat.
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5
Lightly butter the pan and add 2 tablespoons of the batter; working quickly, swirl the pan to coat it evenly.
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6
Cook until the top of the crepe is dry and the bottom is lightly golden, about 1 minute.
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7
Flip the crepe and cook until the bottom is lightly golden, about 20 seconds longer.
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8
Transfer the crepe to a large plate and repeat with the remaining batter to make a total of 16 crepes.
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9
Preheat the oven to 375.
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10
Coat the bottom of a 3-quart baking dish with 1 cup of the tomato sauce.
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11
Arrange the crepes on a work surface.
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12
Spoon 3 tablespoons of the ricotta filling in a line down the center of each crepe.
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13
Loosely roll up the crepes and arrange them, seam side up, side by side in the baking dish.
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14
Pour the remaining 2 cups of tomato sauce over the manicotti and sprinkle with the Parmesan cheese.
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15
Bake for 15 to 20 minutes, or until the tomato sauce is bubbling and the manicotti are heated through.
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16
Serve piping hot.
