25 Delicious Manicotti Crepes Recipes Amazing

Brimming with cheesy goodness and endless possibilities, manicotti crepes are the ultimate comfort food that can transform any meal into a festive occasion. Whether you’re craving a cozy dinner or planning a special gathering, our roundup of 25 delicious recipes promises to inspire your next culinary adventure. Dive in and discover the perfect dish to delight your taste buds and impress your loved ones!

Classic Cheese Manicotti Crepes

Perfect for when you’re craving comfort with a fancy twist, these Classic Cheese Manicotti Crepes are your next kitchen adventure. Packed with creamy ricotta and wrapped in tender crepes, they’re a hug on a plate.

Ingredients

• 1 cup all-purpose flour
• 3 eggs
• 1 1/4 cups milk
• A pinch of salt
• 2 cups ricotta cheese
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• A splash of olive oil
• 2 cups marinara sauce
• A couple of fresh basil leaves for garnish

Instructions

1. Whisk together flour, eggs, milk, and salt in a bowl until smooth. Let the batter rest for 30 minutes—this makes the crepes tender.
2. Heat a non-stick pan over medium heat, add a splash of olive oil, and pour 1/4 cup batter, swirling to cover the pan. Cook for 2 minutes until edges lift, then flip and cook for another minute. Repeat with remaining batter.
3. Mix ricotta, mozzarella, and Parmesan in a bowl. Spoon 2 tbsp of the cheese mix onto each crepe, roll up, and place seam-side down in a baking dish.
4. Preheat your oven to 375°F. Pour marinara over the crepes, sprinkle with extra mozzarella, and bake for 20 minutes until bubbly and golden.
5. Garnish with fresh basil before serving. Tip: Let them sit for 5 minutes out of the oven—they’ll hold together better.

Unbelievably creamy inside with a slight crisp from the baked cheese on top, these manicotti crepes are a showstopper. Try serving them with a side of garlic bread to scoop up any extra sauce.

Spinach and Ricotta Stuffed Manicotti Crepes

Packed with creamy ricotta and vibrant spinach, these manicotti crepes are your next dinner showstopper. Roll up for a flavor-packed bite that’s as fun to make as it is to eat.

Ingredients

• 1 cup all-purpose flour
• 3 large eggs
• 1 1/2 cups whole milk
• A pinch of salt
• 2 cups ricotta cheese
• 1 cup chopped spinach, squeezed dry
• 1/2 cup grated Parmesan
• A splash of olive oil
• 2 cups marinara sauce
• A couple of basil leaves for garnish

Instructions

1. Whisk together flour, eggs, milk, and salt until smooth. Let the batter rest for 30 minutes—this makes for tender crepes.
2. Heat a non-stick pan over medium heat. Pour 1/4 cup batter, swirling to coat the pan thinly. Cook for 2 minutes until edges lift, then flip for 30 seconds. Repeat for 8 crepes.
3. Mix ricotta, spinach, and Parmesan. Spoon 1/4 cup onto each crepe, roll tightly. Tip: Don’t overfill or they’ll burst!
4. Spread 1 cup marinara in a baking dish. Arrange crepes seam-side down. Top with remaining sauce.
5. Bake at 375°F for 20 minutes until bubbly. Let stand 5 minutes—patience prevents a cheese landslide.
6. Garnish with basil. Serve hot. Tip: A drizzle of olive oil adds a luxurious finish.

Just out of the oven, these crepes boast a silky filling with a slight bite from the spinach. Try pairing with a crisp salad for a light yet satisfying meal.

Beef and Mushroom Manicotti Crepes

Hungry for a twist on classic Italian? These Beef and Mushroom Manicotti Crepes roll up savory ground beef, earthy mushrooms, and creamy cheese in delicate crepes—baked to golden perfection.

Ingredients

• 1 lb ground beef
• 2 cups sliced mushrooms
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan
• a splash of olive oil
• a couple of garlic cloves, minced
• 1 tbsp Italian seasoning
• salt and pepper, just a pinch
• 8 crepes, store-bought or homemade
• 2 cups marinara sauce
• 1 cup shredded mozzarella

Instructions

1. Preheat your oven to 375°F—get it hot and ready.
2. Heat a splash of olive oil in a pan over medium heat. Add the ground beef and break it up with a spoon. Cook until no pink remains, about 5 minutes.
3. Toss in the mushrooms and minced garlic. Sauté until the mushrooms are soft and the garlic is fragrant, about 3 minutes. Tip: Don’t overcrowd the pan to get a nice sear on the mushrooms.
4. Stir in the Italian seasoning, salt, and pepper. Remove from heat and let it cool slightly.
5. Mix the ricotta and Parmesan into the beef and mushroom mixture. This is your filling—keep it chunky for texture.
6. Spread a thin layer of marinara sauce on the bottom of a baking dish. Spoon the filling onto each crepe, roll them up, and place seam-side down in the dish.
7. Top with the remaining marinara and a generous sprinkle of mozzarella. Tip: For extra crispiness, broil for the last 2 minutes of baking.
8. Bake for 20 minutes, or until the cheese is bubbly and golden. Tip: Let it sit for 5 minutes before serving to set the filling.

Unbelievably creamy inside with a crispy cheese top, these crepes are a game-changer. Serve with a side salad for a full meal that’s as Instagram-worthy as it is delicious.

Chicken Alfredo Manicotti Crepes

Here’s a dish that’ll make your taste buds dance—Chicken Alfredo Manicotti Crepes. Hold onto your forks, because this is comfort food turned up to eleven.

Ingredients

• 2 cups of shredded chicken (leftover rotisserie works wonders)
• 1 cup of Alfredo sauce (store-bought or homemade, no judgment here)
• a splash of heavy cream (because why not?)
• a couple of garlic cloves, minced (fresh is best, but we’ve all been there)
• 1 cup of ricotta cheese (the creamy dream)
• 1/2 cup of grated Parmesan (the more, the merrier)
• a pinch of nutmeg (trust me on this)
• 8 crepes (store-bought or whip ’em up yourself)
• a drizzle of olive oil (for that golden touch)

Instructions

1. Preheat your oven to 375°F—no rushing perfection.
2. In a bowl, mix the chicken, Alfredo sauce, heavy cream, garlic, ricotta, Parmesan, and nutmeg. Tip: Taste as you go, but remember, the flavors will deepen in the oven.
3. Lay out your crepes and spoon the mixture down the center of each. Roll them up like tiny burritos. Tip: Don’t overstuff, or they’ll burst open like a piñata.
4. Place the crepes seam-side down in a greased baking dish. Drizzle with olive oil for that golden, crispy edge.
5. Bake for 20-25 minutes, until the tops are golden and the filling is bubbly. Tip: Let them sit for 5 minutes before serving—patience is a virtue.

Velvety, rich, and with just the right amount of chew, these crepes are a showstopper. Serve them with a crisp salad to cut through the richness, or go all in and drizzle with extra Alfredo—because life’s too short.

Three Cheese Manicotti Crepes

Zesty and cheesy, this Three Cheese Manicotti Crepes recipe is your next kitchen adventure. Bold flavors meet creamy textures in a dish that’s as fun to make as it is to eat.

Ingredients

• 1 cup of all-purpose flour
• 3 large eggs
• A splash of whole milk
• A pinch of salt
• A couple of tablespoons of melted butter
• 1 cup of ricotta cheese
• 1 cup of shredded mozzarella
• 1/2 cup of grated Parmesan
• A handful of fresh basil, chopped
• 1 jar (24 oz) of marinara sauce

Instructions

1. Whisk together flour, eggs, milk, salt, and melted butter in a bowl until smooth. Let the batter rest for 10 minutes—this makes the crepes tender.
2. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter, swirling to coat the pan. Cook for 2 minutes until edges lift, then flip and cook for another minute. Repeat with remaining batter.
3. Mix ricotta, mozzarella, Parmesan, and basil in a bowl. Spoon 2 tablespoons of the cheese mixture onto each crepe, roll up, and place seam-side down in a baking dish.
4. Preheat your oven to 375°F. Pour marinara sauce over the crepes, covering them completely. Bake for 20 minutes until bubbly and golden.
5. Let the dish cool for 5 minutes before serving—this helps the cheeses set for the perfect bite.

Amazingly creamy with a crispy edge, these crepes are a cheese lover’s dream. Serve with a side of garlic bread to scoop up any extra sauce.

Vegetable Medley Manicotti Crepes

Feast your eyes on this veggie-packed twist on classic manicotti—crepes rolled with a rainbow of roasted veggies and creamy ricotta, baked until bubbly.

Ingredients

• 1 cup all-purpose flour
• 3 eggs
• 1 1/4 cups milk
• A pinch of salt
• A splash of olive oil
• 2 cups ricotta cheese
• 1 cup shredded mozzarella
• A handful of fresh basil, chopped
• 2 cloves garlic, minced
• A couple of cups of mixed roasted veggies (zucchini, bell peppers, eggplant)
• 1/2 cup marinara sauce

Instructions

1. Whisk together flour, eggs, milk, and salt until smooth. Let the batter rest for 10 mins—this makes crepes tender.
2. Heat a non-stick pan over medium, add a splash of oil. Pour 1/4 cup batter, swirl to coat. Cook 1-2 mins until edges lift, flip, cook 30 secs. Repeat.
3. Mix ricotta, mozzarella, basil, and garlic. Spread on crepes, top with veggies, roll up.
4. Spread marinara in a baking dish. Arrange crepes seam-side down. Bake at 375°F for 20 mins until golden.
5. Let sit 5 mins before serving—this helps them hold shape.

Rich, creamy filling meets tender crepes and smoky veggies. Try serving with a drizzle of balsamic glaze for a sweet-tangy kick.

Pesto and Goat Cheese Manicotti Crepes

Dive into this twist on classic manicotti that swaps pasta for delicate crepes, stuffed with creamy goat cheese and vibrant pesto. It’s a game-changer for your dinner rotation.

Ingredients

• 1 cup all-purpose flour
• 3 eggs
• 1 1/4 cups milk
• A splash of olive oil
• 1 cup goat cheese, crumbled
• 1/2 cup pesto
• A couple of fresh basil leaves for garnish
• 1/4 tsp salt

Instructions

1. Whisk together flour, eggs, milk, and salt until smooth to make the crepe batter. Let it rest for 10 minutes—this makes the crepes tender.
2. Heat a non-stick pan over medium heat, add a splash of olive oil, and pour 1/4 cup batter, swirling to cover the pan. Cook for 2 minutes until edges lift, then flip and cook for another minute. Repeat for 8 crepes.
3. Mix goat cheese and pesto in a bowl. Spread 2 tbsp of the mixture onto each crepe, roll up, and place seam-side down in a baking dish.
4. Bake at 350°F for 15 minutes until the filling is warm and the crepes are slightly crispy on the edges.
5. Garnish with fresh basil leaves before serving.

Just imagine the creamy, tangy goat cheese melding with the herby pesto, all wrapped in a soft, slightly crisp crepe. Serve these beauties with a side of marinara for dipping, or go bold with a drizzle of balsamic glaze.

Sun-Dried Tomato and Basil Manicotti Crepes

Outshine your dinner table with these Sun-Dried Tomato and Basil Manicotti Crepes—packed with flavor, easy to whip up, and guaranteed to impress.

Ingredients

• 1 cup all-purpose flour
• 3 large eggs
• 1 1/4 cups whole milk
• A splash of olive oil
• 1/2 cup sun-dried tomatoes, chopped
• A handful of fresh basil leaves, torn
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• A pinch of salt and pepper
• 1 cup marinara sauce

Instructions

1. Whisk together flour, eggs, and milk in a bowl until smooth. Let the batter rest for 10 minutes—this makes the crepes tender.
2. Heat a non-stick skillet over medium heat. Add a splash of olive oil, then pour in 1/4 cup batter, swirling to coat the pan. Cook for 2 minutes until edges lift, then flip and cook for another minute. Repeat with remaining batter.
3. Mix sun-dried tomatoes, basil, ricotta, and Parmesan in a bowl. Season with salt and pepper.
4. Preheat oven to 375°F. Spoon the cheese mixture onto each crepe, roll up, and place seam-side down in a baking dish.
5. Top with marinara sauce and bake for 20 minutes until bubbly. Let stand for 5 minutes before serving—this helps the flavors meld.

Here’s the deal: these crepes are creamy, tangy, and herby all at once. Serve them with a crisp salad or garlic bread to scoop up every last bit of sauce.

Roasted Red Pepper and Sausage Manicotti Crepes

Unleash your inner chef with this twist on classic manicotti—crepes stuffed with roasted red peppers and sausage, then baked to perfection. It’s the comfort food upgrade you didn’t know you needed.

Ingredients

• 1 cup all-purpose flour
• 3 eggs
• 1 1/2 cups milk
• A pinch of salt
• 2 tbsp melted butter
• 1 lb Italian sausage
• 2 roasted red peppers, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan
• A splash of olive oil
• 2 cups marinara sauce
• A handful of fresh basil, torn

Instructions

1. Whisk flour, eggs, milk, salt, and melted butter in a bowl until smooth. Let rest for 30 minutes—this makes tender crepes.
2. Heat a non-stick pan over medium, pour 1/4 cup batter, swirl to coat. Cook for 2 minutes, flip, cook 1 more minute. Repeat.
3. Brown sausage in a skillet over medium-high heat, breaking it up, about 5 minutes. Drain fat.
4. Mix sausage, roasted peppers, ricotta, and half the Parmesan in a bowl. Spoon onto crepes, roll up.
5. Spread a thin layer of marinara in a baking dish. Arrange crepes seam-side down. Top with remaining sauce and Parmesan.
6. Bake at 375°F for 20 minutes until bubbly. Tip: Let sit 5 minutes before serving—it sets perfectly.
7. Garnish with basil. Serve with a crisp salad for a full meal.

Who knew crepes could be this hearty? The creamy filling contrasts with the tangy marinara, while the basil adds a fresh pop. Try serving them cut into pinwheels for a party—they’re a guaranteed hit.

Artichoke and Spinach Manicotti Crepes

Feast your eyes on this: Artichoke and Spinach Manicotti Crepes are your next kitchen adventure. Bold flavors, creamy fillings, and a dish that’s as fun to make as it is to eat.

Ingredients

• 1 cup all-purpose flour
• A couple of eggs
• A splash of milk
• 1 cup ricotta cheese
• 1 cup chopped spinach
• 1/2 cup chopped artichoke hearts
• A handful of grated Parmesan
• A pinch of salt and pepper
• 2 tbsp butter
• 1 cup marinara sauce

Instructions

1. Whisk together flour, eggs, and milk until smooth. Let the batter rest for 10 minutes—this makes for lighter crepes.
2. Heat a non-stick pan over medium heat, melt a bit of butter, and pour in 1/4 cup batter. Swirl to coat the pan. Cook for 2 minutes, flip, cook for another minute. Repeat.
3. Mix ricotta, spinach, artichokes, and half the Parmesan. Season with salt and pepper.
4. Preheat oven to 375°F. Spoon filling onto each crepe, roll up, and place seam-side down in a baking dish.
5. Top with marinara and remaining Parmesan. Bake for 20 minutes until bubbly.

Make it a meal: These crepes are creamy inside, crispy on the edges, and packed with flavor. Serve with a crisp salad for a full feast.

Lobster and Cheese Manicotti Crepes

Elevate your dinner game with this decadent twist on classic manicotti—lobster and cheese stuffed crepes that scream luxury without the fuss.

Ingredients

• 1 cup all-purpose flour
• 3 eggs
• 1 1/2 cups milk
• A pinch of salt
• 2 tbsp melted butter
• 1 lb cooked lobster meat, chopped
• 2 cups ricotta cheese
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• A splash of heavy cream
• 2 cloves garlic, minced
• A handful of fresh basil, chopped
• Salt and pepper to season
• 1 cup marinara sauce

Instructions

1. Whisk together flour, eggs, milk, salt, and melted butter until smooth. Let the batter rest for 30 minutes.
2. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter, swirling to coat the pan. Cook for 2 minutes, flip, cook for another minute. Repeat for 8 crepes.
3. Mix lobster, ricotta, mozzarella, Parmesan, heavy cream, garlic, basil, salt, and pepper in a bowl.
4. Preheat oven to 375°F. Spread a thin layer of marinara in a baking dish.
5. Spoon lobster mixture onto each crepe, roll up, and place seam-side down in the dish.
6. Top with remaining marinara and a sprinkle of mozzarella. Bake for 20 minutes until bubbly and golden.
7. Let stand for 5 minutes before serving. Garnish with fresh basil.

These crepes are a creamy, cheesy dream with chunks of sweet lobster in every bite. Serve with a crisp white wine for an unforgettable meal.

Buffalo Chicken Manicotti Crepes

Bold flavors collide in this twist on classic comfort food—spicy buffalo chicken meets creamy manicotti, all wrapped up in delicate crepes. Perfect for game day or when you’re craving something indulgent.

Ingredients

• 2 cups shredded cooked chicken
• 1/2 cup buffalo sauce
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella
• 1/4 cup grated parmesan
• a splash of heavy cream
• a couple of green onions, chopped
• 8 crepes (store-bought or homemade)
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and grease a baking dish with olive oil.
2. In a bowl, mix the shredded chicken with buffalo sauce until fully coated.
3. In another bowl, combine ricotta, mozzarella, parmesan, heavy cream, and green onions for the filling.
4. Lay out a crepe, spread a generous spoonful of the cheese mixture down the center, then top with buffalo chicken.
5. Roll the crepe tightly and place seam-side down in the baking dish. Repeat with all crepes.
6. Bake for 20 minutes, or until the edges are golden and the filling is bubbly.
7. Let cool for 5 minutes before serving to avoid burns and to let the flavors meld.

Deliciously creamy with a kick, these crepes are a crowd-pleaser. Serve with extra buffalo sauce on the side for dipping or a crisp celery salad to cut through the richness.

BBQ Pulled Pork Manicotti Crepes

Unleash your inner chef with this twist on classic comfort food—BBQ pulled pork meets Italian manicotti, all wrapped up in a delicate crepe. It’s the mashup you didn’t know you needed.

Ingredients

• 2 cups of pulled pork (leftover or store-bought)
• 1 cup of your favorite BBQ sauce
• a splash of apple cider vinegar
• a couple of crepes (homemade or store-bought)
• 1 cup of ricotta cheese
• a handful of shredded mozzarella
• a pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F—this ensures a crispy top without burning the crepes.
2. Mix the pulled pork with BBQ sauce and a splash of apple cider vinegar in a bowl for that tangy kick.
3. Spread a thin layer of ricotta cheese on each crepe, then top with the BBQ pork mixture. Roll them up tight!
4. Place the rolled crepes seam-side down in a baking dish. Sprinkle with mozzarella and a pinch of salt and pepper.
5. Bake for 15-20 minutes, or until the cheese is bubbly and golden. Tip: Let them sit for 5 minutes before serving to avoid a cheese slide.
6. Broil for the last 2 minutes for an extra crispy top—watch closely to prevent burning.

Melt-in-your-mouth crepes with a smoky, tangy pork filling and a gooey cheese pull. Serve with a side of coleslaw for crunch or drizzle with extra BBQ sauce for the ultimate bite.

Mexican Style Manicotti Crepes

Transform your dinner game with these Mexican Style Manicotti Crepes—think cheesy, spicy, and everything nice rolled into one.

Ingredients

• 1 cup all-purpose flour
• 3 eggs
• 1 1/4 cups milk
• A pinch of salt
• 1 tbsp melted butter
• 2 cups shredded chicken
• 1 cup black beans, rinsed
• 1 cup corn kernels
• 1/2 cup diced green chiles
• 1 tsp cumin
• 1 tsp chili powder
• 2 cups shredded Monterey Jack cheese
• A splash of olive oil
• 1/2 cup sour cream
• A handful of chopped cilantro
• Lime wedges for serving

Instructions

1. Whisk together flour, eggs, milk, salt, and melted butter until smooth. Let the batter rest for 10 minutes—this makes for fluffier crepes.
2. Heat a non-stick skillet over medium heat, add a splash of olive oil, and pour 1/4 cup batter, swirling to coat the pan. Cook for 2 minutes, flip, and cook another minute. Repeat with remaining batter.
3. Mix chicken, black beans, corn, green chiles, cumin, and chili powder in a bowl. Spoon the mixture onto each crepe, roll up, and place seam-side down in a baking dish.
4. Top with Monterey Jack cheese and bake at 375°F for 15 minutes, or until the cheese is bubbly and golden.
5. Garnish with sour cream, cilantro, and lime wedges before serving.

Bold flavors and a creamy texture make these crepes a hit. Serve with a side of avocado salad for a fresh contrast.

Greek Inspired Manicotti Crepes

Oozing with Mediterranean flair, these Greek Inspired Manicotti Crepes are your next kitchen adventure. Roll up your sleeves—this dish is a flavor-packed twist on classic manicotti, swapping pasta for delicate crepes.

Ingredients

• 1 cup all-purpose flour
• A couple of eggs
• A splash of milk
• A pinch of salt
• 1 tbsp olive oil
• 1 cup ricotta cheese
• A handful of spinach, chopped
• A sprinkle of feta cheese
• A dash of oregano
• 1 cup marinara sauce

Instructions

1. Whisk together 1 cup all-purpose flour, a couple of eggs, a splash of milk, and a pinch of salt in a bowl until smooth. Let it rest for 10 minutes—this makes the crepes tender.
2. Heat a non-stick pan over medium heat, add a drizzle of olive oil, and pour in a ladle of batter. Swirl to coat the pan thinly. Cook for 2 minutes until edges lift, then flip for another minute. Repeat for all crepes.
3. Mix 1 cup ricotta cheese, a handful of chopped spinach, a sprinkle of feta cheese, and a dash of oregano in a bowl. Spoon this filling onto each crepe and roll them up.
4. Spread a cup of marinara sauce in a baking dish, place the stuffed crepes seam-side down, and top with more sauce. Bake at 350°F for 20 minutes until bubbly.
5. Tip: Let the crepes cool slightly before filling to prevent tearing. For extra flavor, toast the oregano in a dry pan before adding. Serve with a side of tzatziki for dipping.

Just imagine cutting into these crepes—creamy, tangy, and utterly satisfying. Perfect for a dinner that feels fancy without the fuss, or brunch with a Greek salad on the side.

Eggplant Parmesan Manicotti Crepes

Kick your dinner game up a notch with this twist on classic Italian—layers of tender eggplant, rich tomato sauce, and creamy cheese rolled into delicate crepes. It’s comfort food with a fancy flair, ready in under an hour.

Ingredients

• 2 large eggplants, sliced into 1/4-inch rounds
• A splash of olive oil
• A couple of cups of your favorite marinara sauce
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan
• A handful of fresh basil, chopped
• Salt and pepper, just a pinch
• 6 pre-made crepes (or whip up your own if you’re feeling extra)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Toss the eggplant slices with olive oil, salt, and pepper, then lay them out on the baking sheet. Roast for 20 minutes until they’re golden and tender.
3. While the eggplant cools, mix ricotta, half the Parmesan, and basil in a bowl. Season with a pinch of salt and pepper.
4. Lay a crepe flat and spread a couple of tablespoons of the cheese mixture down the center. Top with a few eggplant slices and a spoonful of marinara.
5. Roll the crepe up like a burrito and place it seam-side down in a baking dish. Repeat with the remaining crepes.
6. Drizzle the tops with more marinara and sprinkle the remaining Parmesan over them. Bake for 15 minutes until the cheese is bubbly and golden.
7. Tip: Let the crepes sit for 5 minutes before serving—they’ll hold together better. Garnish with extra basil for a fresh pop.

Zesty, cheesy, and packed with flavor, these crepes are a showstopper. Serve them with a crisp salad to cut through the richness, or go all out with a side of garlic bread.

Zucchini and Corn Manicotti Crepes

Viral on your feed and now in your kitchen—these Zucchini and Corn Manicotti Crepes are the summer twist you didn’t know you needed. Packed with fresh flavors and a creamy filling, they’re a game-changer for your dinner rotation.

Ingredients

• 1 cup all-purpose flour
• 3 eggs, beaten
• A splash of milk
• A pinch of salt
• 1 tbsp butter, melted
• 2 medium zucchinis, grated
• 1 cup corn kernels
• A couple of garlic cloves, minced
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan
• A handful of fresh basil, chopped
• 1 cup marinara sauce

Instructions

1. Whisk together flour, eggs, milk, salt, and melted butter until smooth. Let the batter rest for 10 minutes—this makes for fluffier crepes.
2. Heat a non-stick pan over medium heat. Pour 1/4 cup batter, swirling to coat the pan. Cook for 2 minutes until edges lift, then flip and cook for another minute. Repeat for 8 crepes.
3. In a bowl, mix zucchini, corn, garlic, ricotta, Parmesan, and basil. Season well—this is your filling.
4. Preheat oven to 375°F. Spread a thin layer of marinara in a baking dish.
5. Spoon filling onto each crepe, roll up, and place seam-side down in the dish. Top with remaining sauce and a sprinkle of Parmesan.
6. Bake for 20 minutes until bubbly and golden. Let it sit for 5 minutes—it’s piping hot!

Unbelievably creamy inside with a slight crunch from the corn, these crepes are a texture dream. Serve with a crisp salad or go bold with a drizzle of chili oil for that extra kick.

Sweet Potato and Kale Manicotti Crepes

Rethink your pasta night with these Sweet Potato and Kale Manicotti Crepes—packed with flavor, easy to whip up, and guaranteed to impress.

Ingredients

• 1 cup of all-purpose flour
• 3 eggs
• 1 1/2 cups of milk
• A pinch of salt
• 2 tbsp of melted butter
• 1 large sweet potato, roasted and mashed
• A couple of kale leaves, finely chopped
• 1 cup of ricotta cheese
• A splash of olive oil
• 1/2 tsp of garlic powder
• 1/4 tsp of nutmeg
• 1 cup of marinara sauce
• A handful of grated Parmesan cheese

Instructions

1. Whisk together flour, eggs, milk, salt, and melted butter in a bowl until smooth. Let the batter rest for 10 minutes—this makes the crepes tender.
2. Heat a non-stick pan over medium heat, add a splash of olive oil, and pour 1/4 cup of batter, swirling to coat the pan. Cook for 2 minutes until edges lift, then flip and cook for another minute. Repeat for 8 crepes.
3. Mix mashed sweet potato, kale, ricotta, garlic powder, and nutmeg in a bowl. Spoon 2 tbsp of filling onto each crepe, roll up, and place seam-side down in a baking dish.
4. Preheat your oven to 375°F. Pour marinara over the crepes, sprinkle with Parmesan, and bake for 20 minutes until bubbly and golden.
5. Let it cool for 5 minutes before serving—this helps the filling set for perfect slices.

Velvety sweet potato meets earthy kale in these manicotti crepes, wrapped in delicate crepes and baked to perfection. Serve with a crisp salad or garlic bread for a meal that’s as beautiful as it is delicious.

Turkey and Cranberry Manicotti Crepes

Whisk up a storm with this twist on a holiday classic—Turkey and Cranberry Manicotti Crepes. It’s your favorite flavors in a fun, rollable format that’s perfect for brunch or a cozy dinner.

Ingredients

• 1 cup of all-purpose flour
• 3 eggs, beaten
• A splash of milk
• A pinch of salt
• 1 tbsp of butter, melted
• 2 cups of shredded turkey
• 1/2 cup of cranberry sauce
• A couple of sprigs of fresh thyme
• 1 cup of ricotta cheese
• 1/2 cup of grated Parmesan

Instructions

1. Grab a bowl, mix flour, eggs, milk, salt, and melted butter until smooth. Let it rest for 30 mins—this makes the crepes tender.
2. Heat a non-stick pan over medium heat. Pour 1/4 cup batter, swirl to coat. Cook for 2 mins until edges lift, flip, cook 1 more min. Repeat.
3. In another bowl, combine turkey, cranberry sauce, thyme, ricotta, and half the Parmesan. Spoon onto crepes, roll up.
4. Place crepes seam-side down in a baking dish. Sprinkle remaining Parmesan on top. Bake at 375°F for 15 mins until golden.
5. Let sit for 5 mins before serving—patience equals perfect slices.

Serve these crepes warm, where the creamy ricotta meets the tangy cranberry in every bite. Try drizzling with a little extra cranberry sauce for a festive touch.

Ham and Swiss Manicotti Crepes

Savory meets creamy in this twist on classic manicotti—think delicate crepes stuffed with ham and Swiss, then baked to golden perfection.

Ingredients

• 1 cup all-purpose flour
• 3 eggs
• 1 1/4 cups milk
• A splash of melted butter
• A pinch of salt
• 2 cups diced ham
• 1 1/2 cups shredded Swiss cheese
• 1/2 cup ricotta cheese
• A couple of tablespoons chopped parsley
• 1 cup marinara sauce

Instructions

1. Whisk together flour, eggs, milk, melted butter, and salt until smooth to make the crepe batter.
2. Heat a non-stick skillet over medium heat, pour 1/4 cup batter, swirl to coat the pan, and cook for about 2 minutes until edges lift easily. Flip and cook for another 30 seconds. Repeat with remaining batter.
3. Mix ham, Swiss cheese, ricotta, and parsley in a bowl. Spoon 2 tablespoons of the mixture onto each crepe, roll up, and place seam side down in a baking dish.
4. Preheat oven to 375°F. Pour marinara over crepes, sprinkle with remaining Swiss cheese, and bake for 20 minutes until bubbly and golden.
5. Let rest for 5 minutes before serving to allow the filling to set.

Light, creamy, and packed with flavor, these crepes are a game-changer. Serve with a crisp salad for a meal that’s both elegant and comforting.

Prosciutto and Mozzarella Manicotti Crepes

Elevate your brunch game with these indulgent crepes—stuffed with salty prosciutto, creamy mozzarella, and rolled into perfect little bundles of joy.

Ingredients

• 1 cup all-purpose flour
• A couple of eggs
• A splash of milk
• A pinch of salt
• 1 tbsp melted butter
• 4 slices of prosciutto
• 1 cup shredded mozzarella
• A drizzle of olive oil

Instructions

1. Whisk together flour, eggs, milk, salt, and melted butter until smooth. Let the batter rest for 10 minutes—this makes the crepes tender.
2. Heat a non-stick pan over medium heat and lightly grease with olive oil. Pour in just enough batter to coat the pan thinly, swirling to spread evenly.
3. Cook for about 2 minutes until the edges lift, then flip and cook for another minute. Repeat with remaining batter.
4. Lay out each crepe, place a slice of prosciutto and a sprinkle of mozzarella in the center. Roll up tightly.
5. Heat the same pan over medium heat, add the rolled crepes seam side down, and cook for 2 minutes until golden and cheese starts to melt.

Light, crispy edges give way to a molten mozzarella center, with prosciutto adding a savory punch. Serve these bad boys with a side of marinara for dipping, or go wild with a balsamic glaze drizzle.

Caramelized Onion and Gruyere Manicotti Crepes

Elevate your dinner game with these Caramelized Onion and Gruyere Manicotti Crepes—rich, cheesy, and utterly irresistible. Perfect for impressing guests or treating yourself to a fancy night in.

Ingredients

• 1 cup all-purpose flour
• 3 large eggs
• A splash of whole milk
• A pinch of salt
• 2 tbsp unsalted butter, melted
• 2 large onions, thinly sliced
• A couple of tbsp olive oil
• 1 cup Gruyere cheese, shredded
• 1/2 cup heavy cream
• A dash of black pepper

Instructions

1. Whisk together flour, eggs, milk, salt, and melted butter until smooth. Let the batter rest for 30 minutes—this makes for lighter crepes.
2. Heat olive oil in a pan over medium-low heat. Add onions and cook, stirring occasionally, until golden and caramelized, about 25 minutes. Patience is key here for that deep flavor.
3. Preheat your oven to 375°F. Lightly grease a baking dish.
4. Pour 1/4 cup batter into a hot, lightly greased skillet, tilting to spread thinly. Cook for about 1 minute per side until lightly golden. Repeat with remaining batter.
5. Mix caramelized onions with Gruyere and heavy cream. Season with black pepper.
6. Spoon the filling onto each crepe, roll up, and place seam-side down in the baking dish. Bake for 15 minutes until bubbly and golden.
7. Let rest for 5 minutes before serving—this helps the filling set for perfect slices.

Kick things up a notch by serving these crepes with a crisp green salad or a glass of dry white wine. The creamy, savory filling paired with the delicate crepe is a match made in heaven.

Wild Mushroom and Truffle Manicotti Crepes

Wow your taste buds with this luxurious twist on classic manicotti. Wild mushrooms and truffle oil elevate these crepes to gourmet status, perfect for impressing at dinner parties or treating yourself.

Ingredients

• 1 cup all-purpose flour
• 3 large eggs
• 1 1/2 cups whole milk
• A splash of melted butter
• A pinch of salt
• 2 cups wild mushrooms, chopped
• 1 tbsp truffle oil
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan
• A couple of fresh thyme sprigs
• 1 cup marinara sauce

Instructions

1. Whisk together flour, eggs, milk, melted butter, and salt in a bowl until smooth. Let the batter rest for 30 minutes to eliminate bubbles.
2. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter, swirling to coat the pan thinly. Cook for 2 minutes until edges lift, then flip for another minute. Repeat for 8 crepes.
3. In a pan, sauté mushrooms with truffle oil over medium heat for 5 minutes until golden. Tip: Don’t overcrowd the pan to get them perfectly browned.
4. Mix ricotta, Parmesan, and thyme in a bowl. Fold in the mushrooms gently.
5. Preheat oven to 375°F. Spread a thin layer of marinara in a baking dish.
6. Fill each crepe with the mushroom mixture, roll, and place seam-side down in the dish. Top with remaining marinara and a sprinkle of Parmesan.
7. Bake for 20 minutes until bubbly and golden. Tip: Let it sit for 5 minutes before serving to set.
8. Broil for the last 2 minutes for a crispy top if desired.

Delight in the creamy, earthy flavors wrapped in tender crepes. Serve with a crisp green salad to cut through the richness, or enjoy as is for the ultimate comfort food experience.

Seafood Medley Manicotti Crepes

Elevate your dinner game with this seafood medley manicotti crepes—packed with flavor, easy to whip up, and guaranteed to impress.

Ingredients

• 1 cup of all-purpose flour
• A couple of eggs
• A splash of milk
• 1 tbsp of melted butter
• A pinch of salt
• 1 cup of mixed seafood (shrimp, scallops, crab)
• 1/2 cup of ricotta cheese
• 1/4 cup of grated Parmesan
• A handful of fresh basil, chopped
• 1 clove of garlic, minced
• 1 tbsp of olive oil
• 1 cup of marinara sauce

Instructions

1. Whisk together flour, eggs, milk, melted butter, and salt until smooth. Let the batter rest for 10 minutes—this makes for fluffier crepes.
2. Heat a non-stick pan over medium heat. Pour 1/4 cup of batter, swirling to coat the pan. Cook for 2 minutes, flip, cook for another minute. Repeat for 8 crepes.
3. In a bowl, mix seafood, ricotta, Parmesan, basil, and garlic. Spoon onto crepes, roll up.
4. Heat olive oil in a pan over medium-high. Add crepes, seam side down, cook for 3 minutes until golden. Flip, cook for another 2 minutes.
5. Warm marinara sauce in a saucepan. Serve crepes topped with sauce.

Perfectly tender crepes hug a rich, cheesy seafood filling, with the marinara adding a tangy kick. Try serving with a sprinkle of extra basil for a fresh finish.

Chocolate Hazelnut Dessert Manicotti Crepes

Zesty and indulgent, this dessert twists Italian classics into a sweet, shareable treat. Imagine creamy chocolate hazelnut spread wrapped in delicate crepes, baked to perfection.

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 1 1/4 cups milk
• A splash of vanilla extract
• A pinch of salt
• 1 cup chocolate hazelnut spread
• 1/2 cup ricotta cheese
• A couple of tbsp powdered sugar
• 1 tbsp melted butter

Instructions

1. Whisk flour, eggs, milk, vanilla, and salt in a bowl until smooth. Let it rest for 30 mins—this makes crepes tender.
2. Heat a non-stick pan over medium. Pour 1/4 cup batter, swirl to coat. Cook for 2 mins until edges lift, flip, cook 1 min more. Repeat.
3. Mix chocolate hazelnut spread and ricotta. Spoon 2 tbsp onto each crepe, roll up.
4. Arrange crepes in a buttered dish. Brush tops with melted butter, sprinkle powdered sugar.
5. Bake at 350°F for 10 mins until sugar melts and crepes crisp slightly.

Perfectly balanced, these crepes offer a crispy outside with a gooey, nutty center. Serve warm with a scoop of vanilla ice cream for contrast.

Conclusion

Outstanding in variety and flavor, our roundup of 25 Delicious Manicotti Crepes Recipes offers something for every taste. Whether you’re a seasoned chef or a kitchen newbie, these dishes promise to delight. Dive in, try a recipe (or two!), and don’t forget to share your favorites in the comments. Loved what you saw? Pin this article to spread the joy of cooking with friends and family on Pinterest!