Crepe Manicotti



  • 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

  1. In a medium bowl beat water with eggs. Add in flour and a pinch of salt and pepper and beat well.
  2. Preheat a greased 8” skillet on medium low.
  3. Pour a thin amount of batter in to skillet and swirl to cover entire pan and let cook until cook through.
  4. Run a butter knife around edges and turn upside down on to a plate to remove or remove using a spatula.
  5. Continue with remaining batter until all crepes are prepared.

Preparing the filling

  1. In a medium bowl, combine ricotta, Parmesan cheese, Italian seasoning and salt and pepper and stir until all combined and set aside.

Making manicotti

  1. Preheat oven at 350 degrees.
  2. Lightly grease a 9”x13” casserole dish.
  3. Spread a thin layer of sauce on to the bottom.
  4. 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.
  5. Continue preparing remaining crepes.
  6. 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.
  7. 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.