Crepe Manicotti with Spinach Ricotta (Printable Version)
Tender crepes wrapped around a savory spinach and ricotta blend, baked with rich marinara.
# Ingredients Required:
→ Batter
01 -
130 grams all-purpose flour
02 -
2 large eggs
03 -
360 milliliters whole milk
→ Filling
04 -
300 grams fresh spinach, cooked and chopped
05 -
250 grams ricotta cheese
06 -
50 grams grated Parmesan cheese
→ Assembly
07 -
480 milliliters marinara sauce
08 -
Salt and pepper to taste
09 -
Optional herbs (e.g., basil, oregano)
# Guide to Cooking:
01 -
Whisk together flour and eggs in a bowl until smooth. Gradually incorporate milk to form a thin batter. Let rest for 30 minutes.
02 -
Heat a lightly greased non-stick skillet over medium heat. Pour approximately 120 milliliters of batter, swirling to cover the surface evenly. Cook each side for 1-2 minutes until golden brown. Repeat until all batter is used.
03 -
Combine cooked spinach, ricotta, grated Parmesan, salt, pepper, and optional herbs in a bowl. Mix thoroughly.
04 -
Place a spoonful of filling at one end of each crepe. Roll tightly and place seam-side down in a greased baking dish.
05 -
Cover crepe rolls with marinara sauce and sprinkle extra Parmesan on top. Preheat oven to 190°C. Bake covered with foil for 25 minutes, then uncover and bake an additional 5 minutes to brown.
# Extra Suggestions:
01 -
Allow batter to rest to enhance crepe texture and prevent tearing.