When I was a kid I could remember my grandmother making several dozen crepes. She used them for her homemade manicotti. Any Italian will tell you that THE best manicotti are not made with those store-bought noodles but with light, thin crepes. We had them with meatballs and homemade foccacia.
The crepe batter is very similar to that of pancake batter only it is a bit thinner. In the time you need to boil the water and cook the noodles, you could have made a batch of crepes. So, take a shot, whip up a bunch of crepe batter and make a batch of manicotti.
1- ½ cup flour
1- ½ cup milk
pinch of salt
1. Mix all and spoon into hot pan (medium-high heat). Swirl batter in pan to coat bottom thinly. Cook until bubbles as you would crepe.
1 pound ricotta
1/4 cup grated parmesan
1 tablespoon chopped parsley
salt and pepper to taste
1. Mix filling in bowl of food processor until combined.
2. Using the following photos as a guide, fill and roll crepes.
3. Once all crepes are done. Spoon marinara sauce (about 1/2-inch) in the bottom of baking dish.
4. Top with sauce and bake covered at 350° for 30 minutes. Uncover and continue to bake for 15 minutes. Top with additional Parmesan cheese and serve.