Author: Erin Alderson
Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
  • Crepe Batter:
  • 1/2 cup unbleached all purpose flour
  • 1/2 cup wheat flour
  • 2 eggs
  • 1 cup milk
  • 2 teaspoon each: oregano and garlic powder
  • 2 tablespoon melted butter
  • Filling:
  • 1 cup ricotta cheese
  • 1/4 cup garlic scapes
  • 1/4 cup diced tomato
  • 1/4 cup mozzarella cheese
  • 2 tablespoon egg whites
  • divider Everything else
  • 2 cup marinara
  • 1 cup mozzarella cheese
  • 1/4 cup Parmesan
  1. Spray a 9x9 pan, spread 1/2 cup of marinara in the bottom of the pan, and preheat oven to 350.
  2. Combine all crepe batter ingredients in a bowl and combine until smooth. (This recipe only uses 8 crepes and the crepe batter yields 10-12 so I made a few plain ones (*to freeze) and added in the oregano/garlic after that.)
  3. Heat 8" skillet, spray with oil, and place a scant 1/4 cup of batter in pan. Tilt the pan so that the batter covers the entire pan and cook for about 30 seconds. Flip and cook for another 15 seconds. Place done crepes on a piece of parchment paper (be sure not to fully stack crepes.)
  4. Once crepes are done, combine filing ingredients in a bowl. Scoop a scant fourth of a cup of filling into the front of crepe and roll. Repeat with remaining filling. (I got seven crepes and squeezed them into the pan- you may get more and less depending on how much filling you put in each crepe.)
  5. Once filled crepes are in the pan, spread the rest of the marinara over the crepes- makings sure each crepe is covered. Sprinkle with cheese and bake for 30-35 minutes until cheese on top is slightly browned and manicotti are bubbling.
  6. *To freeze extra crepes for future use, place each crepe on top of a square of parchment paper and then seal in a plastic bag. If the crepes stick together, there is no getting them apart...
Recipe by Naturally Ella at