Spinach and Cheese Manicotti

Combine eggs and a pinch of salt in a bowl, whisking them together until well incorporated. Gradually incorporate flour into the egg mixture, alternating with milk to create a smooth and even batter. Whisk melted butter into the batter for added richness; refrigerate the mixture for at least an hour to allow the flavors to meld.

Heat a small amount of vegetable oil in a bowl, just enough to coat the bottom. Place a skillet over medium heat and brush it with additional vegetable oil using a pastry brush, ensuring the pan is well-coated. Pour in just enough batter to lightly cover the bottom of the skillet, approximately 1/4 cup. Use a gentle swirling motion to evenly coat the bottom of the pan, then cook until the crêpe is lightly golden brown on the bottom. Flip and cook for another minute, or until the other side has developed small brown spots. Repeat with the remaining batter, brushing the skillet with oil as needed to prevent sticking; set cooked crêpes aside between layers of waxed paper.

Preheat the oven to 350 degrees F (175 degrees C), preparing it for baking. Combine spinach, ricotta cheese, cream cheese, Parmesan cheese, parsley, green onion, onion powder, oregano, a pinch of salt, and 2 eggs in a bowl until the filling is thoroughly combined.

Spread 1 cup of marinara sauce into the bottom of a 9x13-inch baking dish, creating a layer for the crêpes. Place a cooked crêpe on a work surface and spoon about 3 tablespoons of the spinach filling down the center of each crêpe. Roll the crêpe over the filling and place it in the pan with the marinara sauce; repeat with the remaining crêpes and filling, layering them into the pan. Spread the remaining marinara sauce over the filled crêpes and sprinkle with mozzarella cheese.

Bake in the preheated oven for 20 to 30 minutes, or until the mixture is bubbling and the mozzarella cheese is melted and slightly browned.