How To Make Homemade Italian Crepes for Manicotti
These homemade Italian crepes are thin, tender, and delicate, making them perfect for filling and rolling into classic Italian manicotti. Made with a simple batter of everyday ingredients, they are cooked quickly in a skillet and provide a light, tender wrapper for ricotta, spinach, cheese, or your favorite manicotti filling.
Ingredients
- 3 eggs
- 1/3 cup sugar for sweet crepes
- 1 1/3 cup milk
- 3 Tbsp. melted butter
- 1 teaspoon vanilla
- scant 1 cup of flour
- pinch of salt
Instructions
- Add the eggs, milk, melted butter, flour, vanilla, and sugar (only if making sweet crepes—omit the sugar for savory crepes) to a blender. Blend until the batter is completely smooth, about 2–3 minutes.
- Transfer the batter to a bowl, cover, and refrigerate for at least 1 hour or up to 2 days. Resting the batter helps create tender, delicate crepes.
- Heat a 9-inch nonstick skillet over medium-high heat. Add 1 teaspoon of butter and swirl to coat the pan.
- Give the batter a quick whisk, then pour ¼ cup into the center of the skillet. Immediately tilt and rotate the pan so the batter spreads into a thin, even circle.
- Cook for about 1 minute, or until the top is set and the underside is lightly golden. Carefully flip the crepe and cook for another minute, until the second side is lightly golden and cooked through.
- Transfer the crepe to a plate and fold it into quarters. Repeat with the remaining batter, adding a little more butter to the skillet as needed, until you have about 8 crepes.
- Serve warm with fresh berries and a dusting of confectioners’ sugar, or fill with your favorite sweet or savory fillings.