For the manicotti crepes: In a large mixing bowl, whisk together the flour and egg. Gradually add the milk and stir to combine. Add 1 tablespoon of olive oil and the salt and beat until the batter is smooth.

Heat 1 tablespoon of oil in a nonstick pan over medium heat. Pour or scoop the batter into the pan, using approximately 2 to 4 tablespoons for each crepe. Tilt the pan in a circular motion so that the batter coats the bottom of the pan evenly. Cook the crepe until the bottom is a light brown, about 2 minutes. Loosen the crepe with a rubber spatula, flip it over and cook the other side. Repeat this process with the rest of the batter. Set crepes aside.

For the meat sauce: Pour 2 tablespoons of oil into a large stockpot over medium heat. Add the mushrooms, garlic and onions and lightly saute until the onions are translucent. Remove this mixture from the pot and set it aside. Add another 2 tablespoons of oil and the ground sirloin to the pot. Cook this until the meat is browned, and then add in the crushed tomatoes. Bring this to a boil and then let it simmer, allowing the sauce to reduce for 40 to 45 minutes. Lastly, add the mushroom mixture back to the pot and cook the sauce another 10 minutes. Set it aside.

For the filling: In a large bowl, combine the ricotta, mozzarella, Parmesan, parsley, salt, pepper and eggs and mix well.

Preheat the oven to 350 degrees F.

Filling the crepes: Place 2 to 3 tablespoons of the ricotta filling in the middle of each crepe and roll the crepes up. Place the crepes in an 11- by 17-inch baking dish with the crepes right next to each other.

Pour the meat sauce over the crepes until they are fully covered, and then sprinkle them with the Parmesan cheese. Bake the manicotti until bubbly, about 45 minutes. Serve warm.