Fantastically delicious this dish is absolutely perfect for serving to guests with a salad, fresh bread and a nice red wine.
This was inspired by my stepmother Lee. She has been a huge supporter of Mother Thyme and we have enjoyed spending time talking about cooking and recipes. She is a excellent cook and when it comes to Italian cooking she knows how to cook it to perfection. Her parents are both Italian. Her father is from Milan, and her mother although born in the United States, her parents are from Naples.
I remember when I was younger she would cook fantastic dishes (she is the one that got me hooked on pesto) and I admire her cooking. I would only hope to cook half as good as her.
This past weekend she was over to visit the twins as they are leaving for Italy for three weeks. She had told me about this recipe awhile ago and she brought along with her. Once I got that index card in my hand I was excited to make this.
Unfortunately yesterday, she fell and broke her arm, only days away from leaving for a long awaited trip to Italy. Thankfully she is still able to go on their vacation so I dedicate this dish to Lee and wish them a safe journey to Italy!
- 1 cup water
- 4 large eggs
- 1 cup all-purpose flour
- Pinch of salt
- 16 oz. ricotta
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 24 oz. pasta sauce
- 1 cup shredded mozzarella cheese
Preparing the crepes
- In a medium bowl beat water with eggs. Add in flour and a pinch of salt and pepper and beat well.
- Preheat a greased 8” skillet on medium low.
- Pour a thin amount of batter in to skillet and swirl to cover entire pan and let cook until cook through.
- Run a butter knife around edges and turn upside down on to a plate to remove or remove using a spatula.
- Continue with remaining batter until all crepes are prepared.
Preparing the filling
- In a medium bowl, combine ricotta, Parmesan cheese, Italian seasoning and salt and pepper and stir until all combined and set aside.
- Preheat oven at 350 degrees.
- Lightly grease a 9”x13” casserole dish.
- Spread a thin layer of sauce on to the bottom.
- Place one crepe on a plate and spread a portion of the filling in the center. Tightly roll up crepe and place with seam side down in casserole dish.
- Continue preparing remaining crepes.
- Pour a cup of sauce on top of prepared manicotti and bake in preheat oven for 30-35 minutes. Sprinkle with mozzarella cheese and continue baking for another 7-10 minutes until mozzarella cheese is melted.
- Remove from oven and let set for 5 minutes before serving.
After making crepe batter, pour batter in to 8 cups to ensure having enough batter for 8 crepes. Also, depending on how many crepes you prepare, then portion out the filling based on the number of crepes that need to be filled.
Depending on size of skillet you may get more or less crepes. You may want to double recipe to ensure enough crepes and filling, leaving room for error. If you double recipe and all crepes turn out success, just add overage to another casserole dish.