Christmas Eve Manicotti

Prepare the Crêpe Batter: In a mixing bowl, whisk together the 4 eggs and 1/4 teaspoon of salt. Gradually whisk in the flour, alternating with the milk, until the batter is smooth. Whisk in the melted butter. Cover the bowl and refrigerate the batter for at least 1 hour, or up to 24 hours. (10 minutes prep, 60 minutes rest)

Cook the Crêpes: Heat a small crêpe pan or non-stick skillet over medium heat. Lightly brush the pan with olive oil. Pour about 1/4 cup of batter into the pan, immediately swirling to coat the bottom evenly. Cook until the crêpe is lightly golden brown on the bottom, about 2-3 minutes. Flip and cook for another 1-2 minutes, until the other side has small brown spots. Transfer the crêpe to a plate and layer between sheets of parchment paper. Repeat with the remaining batter, greasing the pan as needed. (60 minutes)

Preheat the Oven: Preheat your oven to 350 degrees F (175 degrees C). (5 minutes)

Make the Filling: In a large bowl, gently combine the ricotta cheese, spinach, Parmesan cheese, cream cheese, parsley, green onion, 2 beaten eggs, onion powder, oregano, and 1/2 teaspoon of salt until thoroughly mixed. (10 minutes)

Assemble the Manicotti: Spread 1 cup of marinara sauce evenly into the bottom of a 9x13-inch baking dish. Place a crêpe on a clean work surface. Spoon about 3 tablespoons of the filling down the center of the crêpe. Roll the crêpe over the filling and place it seam-side down into the baking dish. Repeat with the remaining crêpes and filling. (30 minutes)

Bake: Spread the remaining marinara sauce over the filled crêpes. Sprinkle with the shredded mozzarella cheese. Bake in the preheated oven for 20 to 30 minutes, or until the manicotti is bubbling and the mozzarella cheese is melted and slightly browned. (30 minutes)

Rest and Serve: Let the manicotti rest for 5-10 minutes before serving. Garnish with extra Parmesan cheese and fresh parsley, if desired. (10 minutes)