Do Ahead

Cup of Yum
1. Prepare the marinara sauce. Keep covered in the refrigerator for up to 3 days.

Make the Crêpes

1. In a large bowl, whisk together the flour, salt, and pepper.
2. In another bowl, whisk together the eggs, milk, and heavy cream.
3. Vigorously whisk in half of the egg mixture into the flour mixture until completely smooth. Next, whisk in the rest of the egg mixture and stir until completely smooth. Place the batter in the refrigerator for at least 30 minutes, or up to 12 hours (covered).
4. Strain the batter through a fine mesh sieve into a bowl. Stir in the melted butter (2 tbsp).
5. Heat an 8 or 9-inch non-stick skillet over medium heat. Ladle ¼ cup of the batter into the skillet and swirl the skillet until you create a thin circle of batter. Cook until set and slightly browned on the bottom, about 1 to 3 minutes. Use a small spatula or fork to help you flip the crépe. Cook for another minute or so.
6. Transfer to a plate and continue making crêpes. Place wax or parchment paper between each crêpe. Set aside. Allow them to cool completely.

Make the Filling

1. In a large bowl, use a wooden spoon to blend together the ricotta, mozzarella, 3 tablespoon of the Pecorino-Romano cheese, salt, and pepper.
2. Stir in the basil and parsley. Now, gently fold in the egg. Stir until completely combined and smooth. Cover with plastic wrap and refrigerate for 30 minutes, or overnight.

Finishing the Manicotti

1. Preheat oven to 375°F
2. Lade 1 to 2 cups of marinara sauce across the bottom of a 9x13" baking dish.
3. Working one crêpe at a time, spread about 3 tablespoon of the filling onto the lower third of the crêpe. Roll the crêpe to form a stuffed tube. Place the stuffed crêpe into the dish on top of the marinara. Continue this process with the remaining crêpes and filling.
4. Smear the softened butter (about 2 tbsp) over the tops of the crêpes. Top with a couple of tablespoon of the grated Pecorino-Romano cheese.
5. Bake for 12 to 15 minutes on the middle rack, or until cheese has melted and is bubbly and tops are browning slightly. If desired, turn the broiler on (leave on the middle rack) and allow the crépes to crisp and brown on the edges. Keep an eye on them, don't let them burn!
6. While the manicotti is baking, warm the remaining marinara in a medium pot over medium heat.
7. Remove the manicotti from the oven and allow them to rest for 10 minutes. Top with chopped parsley.
8. Serve with warmed marinara and grated cheese on the side.