Italian Crespelle Manicotti

This recipe is adapted from recipes from Lidia Bastianich .

Ingredients:

For the crespelle:

• 6 eggs

• 1 cup olive oil

• 2 cups flour

• 1 tsp salt

• ½ tsp sugar

• 1 cup cold water

For the filling:

• 3 small or 2 large eggs

• 8 oz ricotta cheese

• 1 log fresh mozzarella, shredded

• Grated Parmesan cheese

• ½ bunch parsley, chopped

• ½ bunch basil, chopped

• Salt, to taste

For assembly:

• Tomato sauce (marinara)

• Extra mozzarella, Parmesan, and parsley for topping

Instructions:

1. Make the crespelle batter: In a bowl, beat 6 eggs with the salt. Add olive oil, sugar, and flour, then slowly whisk in cold water until the batter is thin. Much of this recipe relies on feel - the batter needs to be looser than pancake batter. Let it rest for 15-30 minutes.

2. Prepare the filling: While the batter rests, whisk 3 small or 2 large eggs with a pinch of salt. Add ricotta, 1/2 of the mozzarella log, grated Parmesan, and chopped parsley and basil. Stir until well combined. You can add really anything you want to the filling. We like to add chopped garlic and kale!

3. Cook the crespelle: Heat a non-stick pan over high heat, brush with melted butter, and pour a small amount of batter, swirling to make a thin layer. Cook each crepe for 30 seconds to a minute per side. Stack on a plate.

4. Assemble: Preheat the oven to 450°F. Spread a spoonful of tomato sauce in the bottom of a baking dish. Fill each crespelle with a spoonful of the ricotta mixture, roll, and place seam-side down in the dish. Top with marinara, more mozzarella, Parmesan, and parsley.

   
   

5. Bake: Cover with foil and bake for 20 minutes. Uncover and bake for another 20 minutes, until golden and bubbly.

Notes:

• You can double or triple the recipe and place covered in the fridge until ready to bake for easy dinner parties.

  
  

• I strongly advise you to mentally prepare for the inevitable fate of the first crespelle. It’s a culinary law of the universe: the first one is always too thick, the pan isn’t hot enough, and frankly, it’s just a little sad. But fear not! Keep some Nutella or honey handy and treat yourself. Consider it a culinary sacrifice. After that, you’ll be happy, fueled by sugar, and go on to create eight perfect, masterpiece-level crespelles. Problem solved!

  
  

• You can also double the crespelle recipe, keep half in the fridge, and enjoy as snacks or for breakfast - sweet or savory!

• Bonus points given for making your own ricotta and/or mozzarella. Recipes for each on the way!

  
  

• Double bonus points if your eggs come from free-range local chickens with a refined palate for grasshoppers and the occasional scone. These are the truly sophisticated hens, fueling your crespelle-making with gourmet-level ingredients.