Crepe Manicotti

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 into the skillet and swirl to cover the entire pan and let cook until cook through. Run a butter knife around edges and turn upside down onto 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.

Making crepes:
Preheat oven to 350ºF.

Lightly grease a 9”x13” casserole dish. Spread a thin layer of sauce onto the bottom. Place one crepe on a plate and spread a portion of the filling in the center. Tightly roll up the crepe and place seam side down in the casserole dish. Continue preparing remaining crepes.

Pour a cup of sauce on top of prepared manicotti and bake in the preheated 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.

Notes:
After making crepe batter, pour batter into 8 cups to ensure having enough batter for 8 crepes. Also, depending on how many crepes you prepare, 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 the recipe to ensure enough crepes and filling, leaving room for error. If you double the recipe and all crepes turn out successfully, just add overage to another casserole dish.