In a medium bowl, mix together 3 eggs, flour, milk, butter, and salt. Cover the mixture and refrigerate for about an hour so it can thicken.
While you're waiting for the batter, you can start on the sauce and the filling. Heat the oil in a large skillet under medium high heat. Add onion and cook until soft and translucent, just a couple of minutes. Add garlic and cook for another minute or two. Stir in tomatoes, oregano, and red pepper. Salt and pepper to taste and simmer until sauce slightly thickens. about 10 minutes. Then add half & half and wine. Simmer for another 5 minutes. Remove from heat and stir in parsley and basil. Set aside.
In another medium bowl, combine the mixed greens, ricotta, remaining egg, salt, pepper, and nutmeg. Stir in 1/2 cup mozzarella and all of parmesan cheese. Set aside until you finish making the crepes.
To make the crepes, spread 1 tablespoon of oil on an 8 inch round skillet and rub all over the sides and flat of pan. Heat the pan under high heat and add 3 tablespoons of batter. Remove from heat and rotate pan so batter can spread out. When crepe has "set" (about 30 seconds), flip over and return to heat for another 30 seconds. Repeat with remaining batter and make sure to separate crepes with wax paper to avoid them sticking together.
Preheat your oven to 350 F.
Line a large rectangular roasting pan with nonstick spray. Spoon a small amount of marinara on the bottom of pan so crepes do not stick to pan. Place the crepes on a flat surface, spoon a nice helping of the filling onto each crepe, and roll up. One by one, place each crepe into the pan. I had about 10 good sized crepes fit into my pan. Then top the manicotti with the remaining sauce and top with desired amount of mozzarella cheese. Cover with foil and bake for about 30 minutes.
Uncover foil and bake for another 7-10 minutes, when cheese is slightly browned. Let sit for 10 minutes before serving.