Step 1

Place all crepe ingredients into a blender and mix until smooth and well combined, scraping sides of the blender as necessary.

Step 2

Cover and let batter rest for a minimum of 30 minutes.

Step 3

Heat a crepe pan or 8-inch skillet over medium heat and lightly brush with the melted butter.

Step 4

Using a scant 1/4 cup of batter, pour into the pan. Use a tilt and swirl method to evenly coat the bottom of the pan.

Step 5

Cook for about 1 minute before circling the pan with a rounded-edge spatula to loosen the browning edges. It will be ready to flip soon after that.

Step 6

Gently guide the spatula under the crepe and flip. Cook for an additional 30 seconds - 1 minute until completely cooked through and slightly golden.

Step 7

Preheat oven to 350° F and prepare a 9 X 13-inch baking dish by spraying it with cooking spray.

Step 8

Place the cottage cheese, spinach, egg, 1 cup of the mozzarella cheese, Parmesan cheese, parsley, garlic, Italian seasoning, and salt and pepper to taste, into the blender and mix until just well combined. It may be necessary to remove the container from the base and stir before mixing again.

Step 9

Place one crepe onto a plate and put 3 tablespoons of filling in the center.

Step 10

Fold the bottom of the crepe up to cover the filling and then fold the top down.

Step 11

Place into the prepared baking dish, seam side down and gently pat to move cheese, so that fills the entire crepe. Continue with remaining crepes and filling.

Step 12

Pour sauce over manicotti and spread so that it is completely covered.

Step 13

Cover dish with foil and bake for 25 minutes.

Step 14

Uncover and sprinkle remaining mozzarella cheese.

Step 15

Return to oven uncovered and bake for an additional 5 - 7 minutes until cheese is completely melted.

Step 16

Serve with additional Parmesan cheese.