Mom’s Homemade Manicotti with Crepes (Crespelle)
Homemade manicotti…so light and airy when made my mother’s way….with crepes or “crespelle” as known in Italy. My mother used these same beautiful crepes in a delicious soup call “crespelle in brodo“
Manicotti remains a dish reserved for special occasions and holiday dinners. I usually serve this as part of my Christmas dinner because it presents beautifully and it can be made a day ahead. One batch of crepe batter makes approximately twenty crepes…. figure on serving two to three manicotti per person. They are light but very filling especially when served in a meat sauce vs a marinara sauce.
The crepe batter is easy to prepare. All the ingredients are added to a blender and mixed to a light creamy batter. A small amount of batter is poured into a hot 8-9″ skillet and swirled into a circular thin pancake. The crepe cooks approximately 20-30 seconds on each side. Continue process until all batter is used up. The finished crepes can be stacked on top of each other. 
A tablespoon of the ricotta filling is spooned onto the center of each crepe and rolled. The stuffed crepes are placed on a large cookie sheet, covered in clear wrap and refrigerated a day ahead.
When ready to bake, the manicotti are lined up in a single layer in a casserole pan, cover the crepes with meat or marinara sauce, sprinkled with additional mozzarella cheese and baked until ricotta cheese is warm and creamy.
A single serving is usually 2-3 manicotti…. so very light and satisfying …some may ask for seconds..
I hope you will try preparing this beautiful manicotti ….taste the passion and memories with every bite.. Buon Appetito Amici….
Kathleen Barbato….3 Italian Sisters♥
- Crepes (crespelle)
- 4 extra large eggs
- 1 cup flour
- 1-¼ cup whole milk
- 2 tbsp. vegetable or olive oil
- 1 tsp. salt
- (yields approx 20 crepes)
- Ricotta Filling
- 3 lbs part skim or whole milk ricotta cheese
- ½ cup fresh parsley, minced
- ½ cup grated pecorino romano cheese
- 2 extra large eggs, scrambled.
- 1 lb mozzarella cheese cubed
- salt/ pepper to taste
- (fills approx 50 crepes)
- Pre made tomato or meat sauce
- Put all the crepe ingredients into a blender. Blend till smooth – scrape sides if necessary and blend again till all ingredients are blended well.
- Melt a little butter in a 9″ non-stick frying pan over medium heat,.
- Pour in small amt of batter and swirl to cover bottom of with a thin film. cook for approx 20 sec. and turn to other side and cook for another 20 sec. transfer crepe to plate. continue till all batter is finished. Crepes can be stacked on top of each other. If you aren’t using them right away, wrap them tightly in plastic wrap and refrigerate them for 3 days or freeze for up to one month. Yield: 20 crepes.
- Ricotta Filling:
- Mix all ingredients together in a large bowl and set aside to fill crepes
- Filling crepes
- Take 1 tablespoon of ricotta filling onto each crepe ad roll gently and place on a cookie sheet seam side down
- To Bake Manicotti:
- Preheat oven to 350 degrees
- Layer large casserole pan with your favorite tomato or meat sauce
- Place a single layer of rolled manicotti in casserole pan on top of sauce.
- Ladle a thin layer of sauce on top of manicotti and sprinkle with additional mozzarella cheese.
- Bake in 350 degree oven for 25 minutes or until sauce is bubbling and cheese is melted
- Serving size : 2-3 crepes per person.
