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+ servings

Homemade Manicotti Crepes

Light and fluffy manicotti crepes filled with a ricotta cheese mixture, baked in a simple san marzano sauce.
Course Main Dish
Cuisine Italian
Servings 14 Crepes


  • 1 cup milk
  • 1/2 cup water more if needed - add gradually
  • 1 cup flour sifted
  • pinch salt
  • 6 large eggs divided (4+2)
  • 3 cups ricotta cheese Drained of all water
  • 3/4 pound Low moisture Mozzarella Cheese Diced
  • 1/4 pound Low moisture Mozzarella Cheese Shredded
  • 1 cup Parmesan cheese grated
  • Handfull Fresh Italian Parsley chopped
  • 1 Batch Simple San Marzano Sauce recipe link below


Making the Crepes

  • Beat 4 eggs, add milk, water and flour In thirds... mixing well in between each addition. Heat an 8" non stick pan with cooking spray. Pour Manicotti batter into the pan and swirl until set. Flip over if desired for a few seconds and then transfer to a plate.

Preparing the Manicotti

  • Preheat oven to 375 F. Prepare/warm the sauce. In a large mixing bowl combine the ricotta cheese, diced mozzarella, grated parmesan, parsley, and 2 eggs together.
  • Lay Manicotti Crepes on a flat dish, scoop a heaping tablespoon of Ricotta filling into the crepe, spread around using the back of a spoon 1/2 way up the crepe-leave about a 1/2" on the sides. Carefully roll up abou the crepes 3 times while gently pressing down and pushing the filling out towards the sides.
  • Put about 2 cups of basic San Marzano sauce into the bottom of a baking dish. Add a little water and swirl around. Lay the finished Manicotti, folded side down, into the pan. Repeat until done. Cover the manicotti with sauce, sprinkle more grated parmesan cheese on top and the shredded mozzarella. Cover with foil and bake for 30 minutes.
  • Carefully remove tray after 30 minutes. Remove foil and place back into the oven (middle-rack) and continue to cook until cheese filling is cooked through and the crepes begin to puff up a bit. Approximately 25 minutes.


Simple San marzano Tomato Sauce RECIPE
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