Jump to Recipe Print RecipeThere I was, standing in my kitchen, mesmerized by the delicate dance of crepes sizzling in the pan. Today, I’m excited to share my take on Authentic Homemade Italian Manicotti with Crepes—an irresistible twist on a classic dish that brings a taste of Italy right to your table. This recipe is perfect for those family dinners where comfort is key, and it promises to transport everyone around the table to a sun-soaked piazza with each scrumptious bite. Not only are these manicotti impressive enough for a festive gathering, but they’re also quick to prepare, making them the ultimate weeknight meal. So, are you ready to bring this delightful dinner to life and impress your loved ones with your culinary skills? Let’s dive into making something truly special together! Why is This Manicotti Recipe a Game Changer? Unique Twist: Using delicate crepes instead of traditional pasta creates a lighter and more elegant manicotti experience. Customizable Filling: Whether you prefer rich cheeses or need to sneak in some veggies, the filling can easily adapt to your taste! Quick Prep: Whip up this delightful dish in no time—perfect for a busy weeknight. Crowd-Pleasing Comfort: The combination of creamy ricotta and savory marinara sauce is irresistible and loved by all ages. Make Ahead Friendly: Prepare the crepes and filling ahead of time, making entertaining a breeze—check out my Garlic Chicken Thighs for a delicious side option! Authentic Homemade Italian Manicotti Ingredients For the Crepes • Whole Milk – Adds moisture and richness to the crepe batter; substitute with almond or oat milk for a dairy-free version. • Large Eggs – Provide structure and stability to the crepes; no substitutions recommended for a light texture. • All-Purpose Flour – Critical for crepe structure and texture; substitute with a gluten-free flour blend if needed. • Kosher Salt – Enhances flavor in both crepes and filling; regular salt can be used in the same quantity. • Unsalted Butter – For greasing the pan to prevent sticking; any neutral oil can work as an alternative. For the Filling • Whole Milk Ricotta Cheese – Provides a creamy filling with a mild flavor; can be substituted with drained cottage cheese for a lighter option. • Shredded Whole Milk Mozzarella Cheese – Melts beautifully for a gooey texture; low-fat mozzarella can be used instead. • Grated Parmesan Cheese – Adds nutty flavor to the filling; Pecorino Romano is a good alternative for a sharper taste. • Fresh Parsley – For a pop of color and freshness; feel free to omit if fresh herbs aren’t available. • Large Egg (for filling) – Binds the filling together; no direct substitutions recommended. • Black Pepper – For seasoning; adjust to taste and omit for a milder dish. For Assembly • Old School Italian Gravy or Marinara Sauce – Provides a saucy base; feel free to use store-bought sauces as a time saver. • Grated Pecorino Romano Cheese – For topping, adding flavor and a beautiful color when baked; Parmesan can be a substitute. This Authentic Homemade Italian Manicotti with Crepes will take your taste buds on a delightful journey! Step‑by‑Step Instructions for Authentic Homemade Italian Manicotti with Crepes Step 1: Prepare Crepe Batter In a blender, combine whole milk, large eggs, all-purpose flour, and kosher salt until smooth. Let the mixture chill in the refrigerator for at least 30 minutes; this helps prevent the crepes from tearing. The batter should reach a consistency resembling heavy cream, ready to transform into delicate shells for your authentic homemade Italian manicotti. Step 2: Make Filling In a mixing bowl, combine whole milk ricotta cheese, shredded mozzarella, grated Parmesan, chopped fresh parsley, a large egg, kosher salt, and black pepper. Stir until the mixture is well blended and creamy. Cover and refrigerate the filling for about 15 minutes, allowing the flavors to meld and ensuring a rich taste for your manicotti. Step 3: Cook Crepes Heat a non-stick skillet or crepe pan over medium-low heat and lightly grease it with unsalted butter. Pour in ¼ cup of crepe batter, swirling the pan to create a thin, even layer. Cook for about 1-2 minutes or until the edges look set and the surface is no longer wet. Carefully flip the crepe and cook for another minute. Repeat until you’ve made 6-8 crepes, stacking them on a plate. Step 4: Assemble Manicotti Preheat your oven to 350°F (175°C). In a 9×13 inch baking dish, spread 2 cups of Old School Italian gravy or marinara sauce evenly across the bottom. Take one crepe, fill it with about ⅓ cup of the ricotta mixture, roll it up gently, and place it seam-side down in the dish. Continue with the remaining crepes until all are filled and placed in the dish, then top with the remaining sauce. Step 5: Bake Cover the baking dish with aluminum foil and bake for approximately 25-30 minutes. You’ll know your authentic homemade Italian manicotti is ready when the sauce is bubbling around the edges and the top is slightly browned. Remove from the oven, let it cool for a few minutes, and garnish with grated Pecorino Romano cheese before serving. Variations & Substitutions for Authentic Homemade Italian Manicotti Feel free to get creative with this recipe, enhancing flavors and tailoring it to your family’s taste preferences! Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend to enjoy this dish without sacrificing texture. Dairy-Free: Use almond or oat milk in the crepe batter and swap ricotta for a rich cashew cream for a creamy, vegan alternative. Veggie-Packed: Stir in cooked spinach, sautéed mushrooms, or roasted red peppers into the filling for a delicious nutritional boost that bursts with flavor. Meat Lovers: Mix in cooked ground beef, Italian sausage, or pancetta to the ricotta filling for a heartier option that’s sure to satisfy. Herb Infusion: Add fresh basil, oregano, or thyme to the filling for a fragrant twist that elevates every bite to aromatic bliss. Extra Zing: A pinch of crushed red pepper flakes in the filling can bring an exciting heat for those who love a bit of spice. Saucy Twist: Switch out marinara sauce for a creamy Alfredo or a zesty arrabbiata sauce for a unique and luscious pairing. Batch Cooking: Double the recipe for larger gatherings; you can easily assemble and freeze half for a quick meal on busy nights—think of it as a delicious homemade charm you can keep ready. If you’re interested in more flavor-packed inspirations, check out my Grilled Shrimp Bowl or Salmon with Pesto Butter for delightful dinner ideas! How to Store and Freeze Authentic Homemade Italian Manicotti Fridge: Store leftover manicotti in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until heated through. Freezer: To freeze, wrap assembled manicotti tightly with plastic wrap and then aluminum foil. They can be frozen for up to 2 months. Thaw in the fridge overnight before baking. Reheating: When ready to enjoy, bake directly from the fridge at 350°F (175°C) for about 25-30 minutes until bubbly. This authentic homemade Italian manicotti is best served hot! Make Ahead: Feel free to prepare the crepes and filling a day in advance for a more convenient cooking experience. Make Ahead Options These Authentic Homemade Italian Manicotti with Crepes are ideal for meal prep, allowing you to enjoy homemade comfort food even on the busiest weeknights! You can prepare the crepes and cheese filling up to 24 hours in advance. Simply store the crepes layered between parchment paper and refrigerate, while the filling should be covered in an airtight container. Once you’re ready to serve, assemble the manicotti in a baking dish with marinara sauce, and bake as directed for 25-30 minutes until bubbly. This way, you can savor the delightful flavors without the last-minute rush—ensuring that each bite is just as delicious as if made fresh! What to Serve with Authentic Homemade Italian Manicotti with Crepes A delightful meal deserves the perfect accompaniments to elevate it even further. Garlic Bread: The warm, buttery goodness of garlic bread is the perfect dipper for any extra sauce left on your plate. Caesar Salad: Crisp romaine, crunchy croutons, and a tangy dressing create a refreshing contrast to the rich flavors of the manicotti. Roasted Vegetables: A medley of seasonal veggies roasted until caramelized adds a touch of sweet earthiness that complements the creamy filling beautifully. Italian Antipasto Platter: Prepare a vibrant spread of cured meats, cheese, olives, and marinated vegetables for a rustic start to your meal. Red Wine: A glass of Chianti or Merlot brings out the rich flavors of your manicotti and enhances the overall dining experience. Tiramisu: This classic Italian dessert, with its layers of coffee-soaked ladyfingers and creamy mascarpone, offers a sweet finish to your meal. Expert Tips for Authentic Homemade Italian Manicotti Chill the Batter: Allowing the crepe batter to chill for at least 30 minutes prevents tearing and ensures a smooth, delicate crepe for your manicotti. Don’t Overcook: Cook crepes on medium-low heat just until set; overcooking can make them brittle and hard to roll. Aim for lightly golden edges. Controlled Filling: Avoid adding too much filling to each crepe; aim for about ⅓ cup to ensure they roll easily and bake evenly. Sauce Matters: Use a flavorful Old School Italian gravy or marinara sauce—this elevates the overall taste and satisfies all palates. Cheese Quality: For the best flavor, use whole-fat ricotta, mozzarella, and Parmesan cheese in your filling; this will make your manicotti creamy and decadent. Make-Ahead Convenience: Assemble the manicotti the day before and refrigerate until baking; a time-saver without compromising taste in your authentic homemade Italian manicotti. Authentic Homemade Italian Manicotti with Crepes Recipe FAQs What type of milk is best for the crepe batter? I recommend using whole milk for the best moisture and richness! However, if you’re looking for a dairy-free option, almond or oat milk works well and won’t compromise the texture too much. How should I store any leftover manicotti? Store your leftover manicotti in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven or microwave until thoroughly warmed—easy peasy! Can I freeze the manicotti? If so, how? Absolutely! To freeze your assembled manicotti, wrap them tightly with plastic wrap and cover with aluminum foil. They can be frozen for up to 2 months. When you’re ready to enjoy, thaw them in the fridge overnight and bake at 350°F (175°C) for about 25-30 minutes. What if my crepes tear while cooking? If your crepes are tearing, it usually means they are either overcooked or the batter hasn’t chilled long enough. Ensure a medium-low heat and allow the batter to sit in the refrigerator for at least 30 minutes. If you find some crepes are too thick, add a splash of milk to the batter for a smoother consistency. Are there any dietary considerations for this manicotti? Yes! If you have a dairy allergy, using a dairy-free ricotta or cottage cheese is a great alternative. Also, make sure to use gluten-free flour if you need a gluten-free version for the crepes. Always check the labels to ensure all ingredients meet your dietary needs! Can I add vegetables to the filling? Very! You can easily incorporate cooked spinach, mushrooms, or sautéed zucchini into the ricotta filling for an extra nutritional boost. Just make sure they are cooked and cooled before mixing to avoid a watery filling! Delicious Authentic Homemade Italian Manicotti with Crepes A delightful twist on a classic dish featuring authentic homemade Italian manicotti with crepes, perfect for family dinners. Print Recipe Pin Recipe Prep Time 45 minutes minsCook Time 30 minutes minsChill Time 30 minutes minsTotal Time 1 hour hr 45 minutes mins Servings: 6 servingsCourse: DinnerCuisine: ItalianCalories: 400 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Crepes2 cups Whole Milk Substitute with almond or oat milk for a dairy-free version.3 Large Eggs No substitutions recommended for a light texture.1 cup All-Purpose Flour Substitute with a gluten-free flour blend if needed.1 teaspoon Kosher Salt Regular salt can be used in the same quantity.2 tablespoons Unsalted Butter Any neutral oil can work as an alternative.For the Filling15 ounces Whole Milk Ricotta Cheese Can be substituted with drained cottage cheese for a lighter option.1 cup Shredded Whole Milk Mozzarella Cheese Low-fat mozzarella can be used instead.½ cup Grated Parmesan Cheese Pecorino Romano is a good alternative for a sharper taste.¼ cup Fresh Parsley Feel free to omit if fresh herbs aren't available.1 Large Egg (for filling) No direct substitutions recommended.to taste Black Pepper Adjust to taste and omit for a milder dish.For Assembly2 cups Old School Italian Gravy or Marinara Sauce Feel free to use store-bought sauces as a time saver.½ cup Grated Pecorino Romano Cheese Parmesan can be a substitute. Equipment Blendernon-stick skilletMixing bowlbaking dish Method Preparation StepsIn a blender, combine whole milk, large eggs, all-purpose flour, and kosher salt until smooth. Let the mixture chill in the refrigerator for at least 30 minutes.In a mixing bowl, combine whole milk ricotta cheese, shredded mozzarella, grated Parmesan, chopped fresh parsley, a large egg, kosher salt, and black pepper. Stir until well blended and creamy, then cover and refrigerate for about 15 minutes.Heat a non-stick skillet over medium-low heat and lightly grease with unsalted butter. Pour in ¼ cup of crepe batter, swirling to create a thin layer. Cook for 1-2 minutes, flip, and cook for another minute. Repeat until 6-8 crepes are made.Preheat your oven to 350°F (175°C). In a 9x13 inch baking dish, spread 2 cups of Old School Italian gravy or marinara sauce evenly. Take one crepe, fill it with ⅓ cup of the ricotta mixture, roll it up gently, and place it seam-side down. Repeat with remaining crepes.Cover the baking dish with aluminum foil and bake for 25-30 minutes until bubbling around the edges and slightly browned on top. Remove, let cool for a few minutes, and garnish with grated Pecorino Romano cheese before serving. Nutrition Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 150mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg NotesPrepare the crepes and filling ahead of time for convenience. Store leftovers in an airtight container for up to 3 days in the fridge or freeze tightly wrapped for up to 2 months. Tried this recipe?Let us know how it was!
