Scarlati Family Kitchen

0 First, combine the milk, eggs, flour and salt in a blender and blend on high for 30 seconds. Scrape down the sides and blend for another 10-15 seconds. Place in the refrigerator to chill while the filling is made.
1 In a large bowl, combine the ricotta, mozzarella, parmesan, parsley, egg, salt and pepper. Mix together until everything is well combined and then place in the refrigerator to chill while the crepes are made.
2 Heat a griddle pan or crepe pan over medium low on the stovetop until hot and then and grease lightly with the butter. 
3 Pour approximately 1/4 cup of the chilled batter in the pan while swirling it around so the batter evenly coats it in a thin layer.
4 Let the crepe cook for 30-60 seconds until it's no longer shiny and the edges start to pull away from the sides. 
5 Gently flip over and cook an additional 15-30 seconds until just set. Remove and place on a plate and repeat with the remaining batter until you have 6-8 crepes.
7 Preheat the oven to 350˚ and spread 2 cups of the sauce on the bottom of a 9x13" baking dish.
6 Spread approximately 1/3 cup of the filling mixture down the middle of each crepe and gently rolll them up. 
8 Place the filled crepes seam side down in the baking dish on top of the sauce and sprinkle with the pecorino romano cheese.
10 Bake the manicotti in the preheated oven for 25-30 minutes until the sauce is bubbly and the cheese and crepe edges are lightly browned.