This classically heavy dish becomes light as air when you learn to make these simple, no fail crepes.
Makes 6-8 manicotti
Crepes: In a medium size bowl beat the eggs with a whisk. Add about 1/3 of the flour, stirring with the whisk until smooth. Now add about 1/3 of the milk, stirring until incorporated. Add another 1/3 of flour. When smooth add another 1/3 of the milk. Then add the rest of the flour, when smooth add the rest of the milk. Add the olive oil and salt. Set aside to rest while you make the filling. (crepe batter can be kept in the fridge up to one day or frozen)
Filling: Add the ricotta to the spinach and mix well. Add half the mozzarella and half the parmigiano. Season with a pinch of salt and pepper. Mix well and set aside.
Make the crepes: Coat a 6 or 8 inch non stick skillet with a 1/2 tsp of olive oil (or a little non stick spray). Heat the skillet over medium heat. Measure a scant 1/4 cup of batter. Pour the batter into the pan, starting in the middle and swirling the pan as you continue pouring. Swirl the pan until the batter stops running - it should coat the entire bottom of the pan. Cook about a minute or until the bottom is golden. Flip and cook the other side another minute. Transfer to a plate and repeat until you have 6 crepes. (the remaining batter can be frozen, or you can continue making crepes and freeze them)
Place about 2-3 Tablespoons of filling down the center of a crepe, folding each side to the middle to close the crepe. Continue filling all the crepes. Line the bottom of the baking dish dish about 1/4 cup of tomato sauce. Place the crepes in the baking dish and cover with tomato sauce. Sprinkle the remaining mozzarella and parmigiano over the crepes and bake in a 350 degree oven for about 20 minutes, or until bubbly and golden.