I wanted to bump this up so people didn't miss it. I made this the other night, but varied it a tad to make a smaller portion as I wasn't sure my DH would be convinced of the egg crepes instead of noodles. Now that I've tried it, I think if I could get it made without him seeing, he might never know!
For the crepes I reduced it to just two eggs and a splash of skim milk (probably about 1T) and then just salt and pepper (not measured). It worked better for me to spray my pan (which I used my small fry pan to make small crepes) with Olive Oil Pan each time, not a lot, but you definitely want the crepes loose and don't want to have to scrape them at all or they'll bunch up. Also, the thinner you try to keep them the better. They will set up a little faster without getting brown on the bottom. I got four nice small crepes out of this.
I know manicotti typically doesn't have meat, but I browned ground turkey with some onions. I layered the bottom of my pan (not a 9x13 but the four small crepes fit across it nicely ... maybe a 7x10 or something) with Classico Sauce, then added the ground turkey and kind of mixed it together since I didn't cook them together at all. I took each of my crepes and lined them across the middle with baby spinach leaves (I buy this for salad), then the ricotta mixture (I used 1 cup part-skim ricotta, 1 cup part-skim mozzarella, some grated parmesan and some left-over sauteed veggies (green, red and yellow peppers, onions, mushrooms). Fold the crepes and lay them on the sauce. More sauce over the top (I think it's important to cover the entire crepe so the egg doesn't get crispy like it would if it was exposed - this I think makes it even more like a noodle by soaking in the sauce), baked for 20 minutes, then put about 1/2 cup part-skim mozzarella over the top and baked 20 more minutes. It was to die for! I had two for dinner and two for lunch the next day. I will definitely make this again!
Oh and I want to give lessame
the credit! Thanks for posting!