Italian Crepes (Crespelle) – 2 cups all purpose flour (270 grams) – 2 cups milk (whole or 2% milk) – 4 large egg – ¼ cup unsalted butter, melted – ½ teaspoon kosher salt Ricotta Filling – 2 cups ricotta cheese – 1 cup shredded mozzarella cheese – ½ cup shredded parmesan cheese – 1 teaspoon Italian seasoning – ½ teaspoon kosher salt Manicotti Assembly – 2 cups marinara sauce – ½ cup shredded mozzarella cheese
Mix flour, milk, eggs, melted butter, and salt in a blender or food processor. Cover and mix until smooth and lump-free. Rest the batter 15-20 minutes.