Fresh-Made Manicotti Crepe Shells

These homemade crepes serve as tender shells for your favourite manicotti or cannelloni fillings. The simple batter, made with flour, milk, egg and salt, offers a nicer flavour than pre-made pasta. You can customise it with dried herbs. The method involves cooking thin crepes in a dry skillet, which set almost instantly. Filling them is a clean and enjoyable process, avoiding the mess of stuffing traditional shells. They will expand during baking, so leave space in your dish. This recipe yields 9 crepes.