Crepes-Style Manicotti Recipe (2024)

Unless you're an expert crepe maker, count on a few clunkers in the beginning until you are comfortable with making them (don't worry - you'll get the hang of it!). Since this was the main course at our family dinner this weekend, I counted on 2 crepes for each person x 8 people. The original batter only made about 11 crepes so I had to make another batch. I halved it and it came out the perfect amount (plus a few leftover which I was glad to have!).

Saw an episode of show where Mom taught daughter how to make favorite childhood food featuring crepe manicotti. Couldn't find show recipe, used NYT recipe & LOVED it! Crepe batter took minutes using blender & worked perfectly. We made fresh ricotta, also easy but so superior to store bought + our mar sauce recipe & results were awesome. The crepes make lighter but very satisfying dish. Added arugula salad w thin panko crusted chicken cutlets, dedicated meal to Anthony Bourdain.

When I was growing up, my Mom would make this for every holiday dinner as our "pasta course" and we all wished we could have more manicotti instead of the main course (turkey, prime rib, etc.). I've been looking for a manicotti recipe that uses crepes instead of pasta tubes and this one did not disappoint! A lot more work than just stuffing pasta tubes but so worth the effort! Light, airy crepes surrounding gooey cheese. What could be better? Used my own spaghetti sauce though.

I used an electric crepe pan - the kind that you invert and dip into the batter (with batter in a pie plate). With that technique, the crepes were extremely thin and tender. Using one recipe of batter, I made about 35 crepes and had a little batter left over - that's how thin they were. Most crepe batters use fewer eggs for the amount of flour and also use milk. I think the eggy-ness of this batter allows for thinner, pliable crepes.

This is the ONLY way to have manicotti. When I make the crepes I move the batter around with the bottom of a large spoon--making it paper thin and even.

The first time I ever made this, ended an era of filling pasta tubes. Once I tried it I knew I would NEVER make it any other way!

I am so thrilled to find this recipe! I just wanted to add a tip for making the crepes. You can use a small little crepe pan to make them. I spray the pan with nonstick cooking spray. Heat over medium heat. Add a quarter cup or less of batter. Swirl around until set on bottom and then lift crepe with a rubber spatula and flip. Cook 30 seconds and then remove to wax paper. You will get the hang of it fairly quickly and make some beautiful crepes.

Step 2

So similar to the one my Nonna taught me in the 70's. Cooking lessons in the "everyday kitchen" (the "Special Kitchen" was upstairs and almost never used.) She never measured anything, ergo no written recipe so it's nice to have something to work from now. I followed the recipe for the crepes and filling, but I make my own sauce. One Tip: Drain your ricotta- whether you're making this or ravioli. Wrap in a flour sack or tea towel, place in a colander over a bowl and refrigerate overnight.

Wanted and couldn't find a recipe with spinach, but this was easy to adapt to that desire. Halved the recipe; added 8 oz cooked spinach to the ricotta mixture. Used Marcella Hazan's recipe for the crespelle, which uses calls for milk rather than water (tenderer crêpes), less egg proportionally, and butter rather than vegetable oil for the pan.

Amen The crepe is the part that intimidates me.

Save this crepe recipe in your recipe box and make a note that this batter is 10x easier than the traditional French batter. I frequently make savory crepes and this will become my new go-to batter recipe. There are a lot of eggs and NO butter making the batter tougher while cooking but still soft and when assembled. This crepe recipe will not be the right choice for a soft dessert crepe, like Crepes Suzette. Finally, this spinach and cheese stuffing is heavenly. Lighter than Manicotti.

I think you can make the crepes a day or two ahead if you separate them with parchment or waxed paper and refrigerate them in a plastic bag or air-tight container to keep them moist and pliable. Because the filling has eggs, it should be made just before assembling the dish. Of course, the sauce can be made ahead; make a double batch, freeze half (minus the basil).

I make these every Christmas. I find it works best to fill the crepes, add to a baking pan with some sauce in the bottom and then add more sauce on top. Wrap pans in foil and freeze. I do this even if serving the next day because I once had crepes mold in the fridge. They cook beautifully from frozen in about 45 minutes.

Loved this recipe - wanted to add some comments that others may find helpful! I followed the crepe recipe as written and ended up with 22. I think I could stretch it to 24 next time with better skills. I was worried that the crepes seemed too thick, but it was perfect! Also, I did make a few clunkers at first but you can still totally use them. Instead of greasing the 9x13 baking dishes, I just used more marinara. There was plenty!

I made this as written and found the crepes and filling excellent/ however I found the sauce to be overly thick and on the sweet side. I will use the recipe in the future but will make my own marinara sauce recipe instead.

The filling and crepes are quite good. I found the marinara sauce overly thick and sweet.

I make these usually just once each year. I use Marcella Hazan’s sauce with tomatoes, onion, and butter. It’s a great match for the manicotti- no garlic or olive oil here!

Delicious! Recipe made 11 crepes for me. Another great use for my steel crepe pans. Made fresh ricotta a few days before - so easy and worth it. Will make this recipe again.

Wanted and couldn't find a recipe with spinach, but this was easy to adapt to that desire. Halved the recipe; added 8 oz cooked spinach to the ricotta mixture. Used Marcella Hazan's recipe for the crespelle, which uses calls for milk rather than water (tenderer crêpes), less egg proportionally, and butter rather than vegetable oil for the pan.

Altered this to suit my intended audience - my pepperoni pizza loving parents. Stirred in mini pepperonis, about 1 1/2t dried oregano, and a mix of Pizza Toscano and mozzarella to make the full amount of mozzarella called for. Made 15.

This is a question not a comment. When you write "8-inch nonstick pan" do you mean 8 inches from the highest point of the pan lip to the other side or do you mean an 8-inch working surface of the bottom of the pan?

Add fontina. Haven’t made but combine with other recipes

I've made these for Christmas a handful of times over the years. This year, as I plan what goes in the oven when, I'm wondering if anyone has thoughts on whether the baking part might be done in a crock pot? I'm thinking that might solve the issue of having them hot and ready for the first course/pasta dish while my beef tenderloin cooks in the oven.

If you’re only feeding a few people and you don’t want any cooked leftovers to microwave, place filled uncooked crepes on a cookie sheet with splat or parchment paper and freeze for a few hours. Store frozen crepes in small container and don’t forgot to also freeze appropriate portion of extra sauce. When ready to eat, assemble and pop into oven for about a half hour. While they cook make a salad and you’ve got another fresh homemade meal ready to go. Two TImes Delicious!

What a wonderful surprise! This recipe is easy and delightful. The crepe texture is perfect. I’d never made crepes before and this recipe opens up a lot more possibilities since they turned out so well on the first batch. I’ll NEVER buy manicotti noodles again as this dish is so light and superior in every way. Thanks NYT Cooking!

Amazing. My family was from Calabria yet I never tried these. Super simple just a little time consuming. I used a 7 inch pan and 3Tbs batter in each. I got 18 crepes and the perfect amount of filling. Melt in your mouth delicious. And not one crepe was ruined like with many other crepe recipes I’ve made.

This is how my mother made manicotti. Sometimes, she used a meat sauce. Marinara with mushrooms is good too. We preferred manicotti to lasagna, especially to lasagna with dried pasta from a box, which is unpleasantly thick. Until today, I was not aware that there are dried manicotti tubes on the market. I think I'd rather do the work of making crepes to wrestling with pasta tubes and am happy to find this recipe.