A delightful twist on the classic manicotti, these cheesy spinach stuffed crepes are a perfect blend of creamy filling and savory sauce.
In a mixing bowl, whisk together the flour, milk, eggs, and salt until smooth.
Let the batter rest for 30 minutes to ensure tender crepes.
Heat a 6-inch skillet over medium heat and lightly grease it.
Use a non-stick skillet for easier crepe flipping.
Pour a small amount of batter into the skillet, tilting to coat the bottom evenly.
Cook each crepe until the edges lift easily, then flip.
In a bowl, mix the spinach, ricotta, mozzarella, parmesan, egg, parsley, and pepper.
Ensure the spinach is well-drained to avoid a watery filling.
Preheat the oven to 350°F (175°C).
Preheating ensures even cooking.
Spread a thin layer of marinara sauce in a baking dish.
This prevents the crepes from sticking.
Place filling in each crepe, roll it up, and arrange in the dish seam-side down.
Don't overfill the crepes to avoid tearing.
Top with remaining marinara sauce and sprinkle with mozzarella.
Spread the sauce evenly for consistent flavor.
Bake for 30 minutes or until bubbly and golden.
Let the dish rest for a few minutes before serving.
Serve hot and enjoy your cheesy spinach stuffed crepes.
Garnish with extra parsley for a fresh touch.
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