Equipment
Ingredients
Crepe Batter
- 250 ml whole milk
- 60 ml water
- 2 eggs, room temperature
- 125 g all-purpose flour
- 30 g unsalted butter, melted and slightly cooled
- 2 g salt
Cheese Filling
- 450 g ricotta cheese, strained if watery
- 200 g mozzarella cheese, shredded
- 50 g parmesan cheese, grated
- 1 egg
- 10 g fresh parsley, finely chopped
- 3 g salt
- 1 g black pepper, freshly ground
Assembly and Topping
- 700 ml marinara sauce
- 100 g mozzarella cheese, shredded
- 25 g parmesan cheese, grated
Nutrition (per serving)
Method
Combine the whole milk, water, two eggs, all-purpose flour, melted butter, and salt in a blender. Blend on medium speed until the batter is perfectly smooth with no lumps.
Let the crepe batter rest at room temperature for 15 minutes to allow the gluten to relax and the flour to fully hydrate.
Heat a lightly greased non-stick skillet over medium heat. Pour approximately 45ml of batter into the center of the pan, quickly swirling the skillet to coat the bottom in a thin, even layer.
Cook the crepe for about 1 minute until the edges begin to lift and lightly brown. Carefully flip with a spatula and cook for another 30 seconds on the other side. Transfer to a plate and repeat to make 12 crepes.
In a large mixing bowl, thoroughly fold together the ricotta cheese, 200g of shredded mozzarella, 50g of grated Parmesan, the single egg, chopped parsley, salt, and black pepper.
Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit).
Spread roughly 250ml of the marinara sauce evenly across the bottom of a 9x13 inch baking dish to create a base layer.
Spoon approximately 60g of the cheese filling in a line down the center of each crepe. Roll the crepe tightly around the filling to form a tube, and place it seam-side down in the prepared baking dish.
Pour the remaining 450ml of marinara sauce evenly over the top of the rolled crepes, then sprinkle with the reserved 100g of mozzarella and 25g of Parmesan cheese.
Cover the baking dish tightly with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes until the cheese topping is melted, the sauce is actively bubbling, and the filling reaches a safe internal temperature of 74 degrees Celsius (165 degrees Fahrenheit).
Remove the manicotti from the oven and let it rest for 5 to 10 minutes before serving. This resting period allows the filling to firm up slightly for cleaner serving portions.
Chef's Notes
- Using a blender for crepe batter ensures a completely lump-free consistency while introducing micro-bubbles that yield a lighter, more tender crepe.
- Do not skip the resting phase for the batter. Hydrating the flour allows the starches to swell, which prevents the crepes from tearing during the cooking process.
- For the highest quality filling, seek out fresh, whole-milk ricotta from a local dairy or Italian market. Commercial skim ricottas often contain stabilizers that turn grainy when baked.
- To prevent sticking, re-grease your skillet with just a tiny swipe of butter on a paper towel every three to four crepes. Too much butter will cause the batter to fry rather than spread smoothly.
Storage
Refrigerator: 4 days — Store in an airtight container. The crepes will absorb some sauce over time, making them even more tender.
Freezer: 1 month — Freeze unbaked for best results. Thaw overnight in the refrigerator before baking.
Reheating: Reheat in a 175C/350F oven covered with foil until warmed through, or microwave individual portions for 2 minutes.
