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Host Zoe Francois' savory manicotti crepes, as seen on Zoe Bakes, season 2.

Manicotti Crepes

This dish is a savory use for crepes that my family adores.
Course: dinner
Cuisine: Italian


  • 1 cup grated fontina
  • 2 cups (16 oz) ricotta
  • 1 1/2 cups grated mozzarella
  • 1 cup finely grated parmesan
  • 1/4 cup chopped parsley
  • 1 egg
  • red pepper flakes to taste
  • salt
  • pepper
  • 2 cups tomato sauce
  • 12 crepes
  • fresh parsley and basil leaves for garnish


  • Preheat the oven to 350°F.
  • In a large bowl, mix together fontina, ricotta, 1 cup of the mozzarella, parmesan, parsley, egg and red pepper flakes. Season with salt and pepper. 
  • Add a layer of tomato sauce to the bottom of a large baking dish. 
  • Add about a 1/2 cup of the cheese filling to each crepe, roll up and place in the baking dish seam side down. Drizzle with the remaining tomato sauce and the top with the remaining mozzarella cheese. 
  • Bake for 35-45 minutes, until the cheese is lightly browned and the sauce is bubbly. Top with fresh parsley and basil, and serve.