Crepe Manicotti

Before making this dish I had only ever had manicotti once, crepes twice. And they were completely separate times. And separate dishes. No connections. So into this dish went a few tablespoons of faith, a teaspoon of prayer, and a dash of luck. The result: perfection. The crepes are light and really allow the flavor of the cheeses and nutmeg to come through. When combined with the fresh salsa, you get chunks of fresh vegetables to contrast the soft cheese and crepes. I suggest preparing the crepes ahead of time because, although they're simple, they take a lot of time to make. The whole recipe is fairly easy, yet so delicious. For me it was love at first bite.
Recipe adapted from here.

Sauce:
1 Jar Fresh Spaghetti Sauce

Crepes:
4 Eggs
1/2 tsp Salt
2 C Milk
1 1/2 C All-Purpose Flour
Dash of Pepper

Filling:
3 C Ricotta Cheese
1 lb Grated Mozzarella
2 T Dried Parsley
1/4 tsp Nutmeg

For Crepes:
In a large mixing bowl combine eggs, salt, milk, and pepper. Whisk until well combined. Add flour and whisk. There will be little clumps of flour so let the batter stand for 10-15 minutes, then mix again.

Heat a 6-inch nonstick pan until hot and spray with cooking spray. Reduce heat to medium and pour about 2 T batter into the pan, tipping it to coat the pan. Cook for 30-40 seconds, until golden, then flip. Cook the other side for 20-30 seconds and remove to a plate.

For Filling:
In a large bowl mix ricotta, 1/2 the mozzarella, parsley and nutmeg. Season with salt and pepper.

Grease a 9x13 baking dish. Add a thin layer of sauce over the bottom. Place about 3 T cheese mixture on one edge of a crepe and roll up. Place in pan. Continue filling crepes until all are full. You may have two layers of crepes in your baking dish.

Cover liberally with sauce and sprinkle remaining cheese over the top. Bake at 425 for 25-25 minutes, or until sauce is bubbly. Allow to set for 5-10 min before serving.

Mahlzeit!
-Coriaunty