Grandma’s Homemade Manicotti

Making the Shells (crepes):
Yields about 40 crepes


  • 2 cups of flour
  • 2 cups of milk
  • 4 eggs
  • Pinch of salt


In a bowl mix half of the ingredients (2 eggs, 1 cup of flour, 1 cup of milk, and salt)
Beat mixture until it is a smooth batter.
In the same bowl mix the rest of the ingredients (2 eggs, 1 cup of flour, and 1 cup of milk)
Beat mixture until it is a smooth batter. (If the mixture is too thick add more milk.)

To make the shell use a crepe maker with dipping pan or a small frying pan.  You can purchase a crepe maker at Doris Italian Market.
Use a stick of butter to lightly grease the crepe maker or small frying pan so the shells will peel off easily.
Pour some of the batter in the dipping pan and dip crepe maker in batter just enough to coat it with a thin layer of the batter. If using a frying pan drop a ladleful of batter in pan and swish it around.
Carefully peel off the shell after about 5 seconds or when you see it thicken and edges start to curl.
Flip over on other side for about 2 seconds and then place the finished crepe on a plate.
Separate the layers of crepes with paper towels or wax paper so they do not stick together.
Pour more of the batter in the dipping pan as needed and repeat the process until the batter is finished.
Shells can be made a day in advance if desired, just keep in refrigerator.

Note: Making the shells takes a little practice.  Don’t worry if you throw away more shells than you keep the first time around.  The hardest part is peeling off the shells from the crepe maker without them tearing.  So just be patient.  Practice makes perfect!

You will need tomato sauce when cooking the manicotti, whether you make your own or you use Doris homemade sauce.

Filling the Shells

Manicotti Filling Ingredients:

2 egg yolks
3 lbs. ricotta cheese
2 tbsp fresh parsley (chopped fine) *optional*
In a bowl mix the egg yolks with ricotta cheese and chopped parsley if desired.  This adds some flavor.


Take one crepe and lay it flat.
Spread about 1 ½ tablespoons of ricotta filling in the center of shell and spread from one side to the other.  The filling should resemble a rectangle shape in the middle of the shell. Then fold each side of the shell over the filling to form a tube.

Preheat oven on Bake 375-400 degrees

Put layer of tomato sauce on bottom of pan enough to cover the whole bottom
Place the manicotti seam side down in pan side by side (one layer only) and cover manicotti with a layer of sauce.
You can sprinkle some grated parmesan cheese over the top if you like.
Cover pan with aluminum foil.
Cook for about 45 minutes (depending on oven).  For the last 10 minutes of cooking time uncover pan.
Let cool for about 10 minutes before serving.
This dish can be the main course or just one of the many choices that Italians always have on their holiday dinner tables!

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