I made this dish for my husband who is a very picky eater. I used manicotti noodles in place to the crepe and I also use egg beater in place of real eggs. I mix the ricotta cheese, bread crumbs and seasoning. I add just a pinch of Parmesan cheese when the manicotti came out of the oven. I give this two thumbs up. I will make this again and again.
From EatingWell: September/October 1995
Sue Palladino of Upper Darby, Pennsylvania, learned to make many Italian specialties from her husband's family, including a sublime manicotti that uses thin crepes, or crespelle, to enclose the cheese filling. An enthusiastic cook, Ms. Palladino has always treated her husband and family to made-from-scratch meals. But after her husband's heart attack in 1994, she began to adapt her family's favorite Italian recipes to their new way of life and asked EatingWell for help in coming up with a more healthful version of manicotti.