1 cup flour
1/2 teaspoon salt
1 cup water
2 pounds whole or part-skim ricotta
4 ounces mozzarella, shredded
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Salt and pepper
Grated Parmesan cheese for sprinkling
To make the crespelle:
In a bowl, whisk together the flour, eggs, salt, and water until smooth.
Cover and refrigerate for at least 30 minutes.
Heat an 8-inch omelet or crepe pan over medium heat. Add 1 teaspoon of olive
oil and swirl it around the bottom of the pan. Holding the pan in one hand,
spoon in about 1/4 cup of the batter. Rotate the pan to completely cover the
bottom with the batter. Each crepe should be about 5 to 6-inches in diameter.
Cook for 35 to 45 seconds. The edges of the crepe will lift away from the pan.
Shake the pan to check if the crepe is loose to turn over. With a spatula, flip
the crepe over and cook for another 30 to 40 seconds. The crepe should be
very lightly browned on both sides. Transfer the cooked crepes to a plate.
Continue making the crepes, adding a teaspoon of oil before starting each
crepe. If you are using a non-stick pan you won’t need to add more oil for each
crepe. Stack the crepes on a plate separated with waxed paper. The crepes
are ready to be stuffed or may be refrigerated for later use. The crepes can be
made up to 2 days ahead.
To make the filling:
Combine all of the filling ingredients together in a large bowl.
Preheat the oven to 350 degrees F.
To assemble the manicotti:
Spoon a thin layer of the tomato sauce over the bottom of a 13 x 9-inch baking
dish. Place about 1/4 cup of the filling across the crepe just below the center.
Lift up the bottom of the crepe and cover the filling. Roll the filled crepe up to
the top, not too tightly. Place the filled crepes close together in the baking
dish. Spoon on the remaining sauce. Sprinkle with Parmesan cheese. Cover
the baking dish and bake for 20 minutes. Remove the cover and bake an
additional 15 to 20 minutes. The sauce should be bubbling and the manicotti
heated through. Allow the manicotti to rest 10 minutes before serving.
Serve manicotti with a salad or vegetable and some crusty Italian bread.