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1
Spray a 9x9 pan, spread 1/2 cup of marinara in the bottom of the pan, and preheat oven to 350 .
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2
Combine all crepe batter ingredients in a bowl and combine until smooth.
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3
(This recipe only uses 8 crepes and the crepe batter yields 10-12, so I made a few plain ones (to freeze, see note below) and added in the oregano/garlic after that.
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4
Heat a 8 skillet, spray with oil, and place a scant 1/4 cup of batter in the pan.
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5
Tilt the pan so that the batter covers the entire pan and cook for about 30 seconds.
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6
Flip and cook for another 15 seconds.
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7
Place done crepes on a piece of parchment paper (be sure not to fully stack crepes).
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8
Once crepes are done, combine filing ingredients in a bowl.
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9
Scoop a scant fourth of a cup of filling into the front of a crepe and roll.
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10
Repeat with remaining filling.
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11
(I got seven crepes and squeezed them into the pan; you may get more and less depending on how much filling you put in each crepe.)
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12
Once filled crepes are in the pan, spread the rest of the marinara over the crepes, makings sure each crepe is covered.
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13
Sprinkle with cheese and bake for 30-35 minutes until cheese on top is slightly browned and manicotti are bubbling.
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14
Note: To freeze extra crepes for future use, place each crepe on top of a square of parchment paper and then seal in a plastic bag.
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15
If the crepes stick together, there is no getting them apart.
