This is a family favorite that I have been making for years. You can easily make the crepes one day and put the manicotti together the next day. The crepes make the manicotti light and delicious, not heavy like a traditional pasta noodle. We love this dish and usually serve it on special occasions or holidays.
Using a blender, combine the ingredients for the crepes, mixing until smooth. Using a 1/3 measuring cup, drop the batter into a small HOT frying pan, swirling to evenly distribute the batter around the frying pan. Let the crepe cook for a minute and flip. Cook for another 30 seconds to one minute. Transfer crepe to a dish. Continue making crepes, stacking them on the plate with wax paper in between each crepe to prevent sticking.
Combine the ricotta cheese with the egg. Spread a layer of the ricotta/egg mixture down the center of one crepe. Gently fold over one side of the crepe and bring the other side up. Place the crepe seam side down in a baking dish that has a layer of tomato sauce on the bottom. Continue filling your crepes with the ricotta/egg mixture. Cover the manicotti with additional sauce and spread the 1 cup of mozzarella cheese evenly over them. Sprinkle with parmesan cheese. Bake at 375 for 25 minutes or until your crepes are hot and bubbly. Serve and enjoy.