In the bowl of a stand mixer fitted with a paddle attachment, mix eggs on high speed for 5 minutes, or until eggs have quadrupled in volume. Add flour and salt and continue mixing until smooth. Slowly steam in 685 grams water, mixing until mixture has fully emulsified. Transfer to an airtight container and refrigerate overnight.

In the bowl of a stand mixer fitted with a paddle attachment, mix eggs, cheeses, and lemon peel until fully incorporated. Season with salt and pepper and set aside.

In a saucepan over low heat, add tomatoes, butter, onion, and garlic. Cook 1½ hours, or until mixture has softened and reduced slightly. Using a slotted spoon, remove onions and discard. Transfer mixture to a Vitamix blender and blend until smooth. Season with salt. Transfer to a saucepan over low heat and keep warm.

Heat oven to 325°F. In a sauté pan over medium heat, lightly grease with butter. Pour 2 ounces Manicotti Crêpe Batter, making sure to coat the entire bottom of the pan. Cook 1 minute. Do not flip. Transfer crêpe to a plate and let cool. Repeat process for all remaining Manicotti Crêpe Batter.

On a work surface, place 3 ounces Manicotti Filling onto each cooked crêpe, then roll each crêpe into a tube to enclose the Manicotti Filling. Set aside.

Spread a thin layer of Tomato Sauce across the bottom of a casserole dish. Carefully arrange all rolled crêpes in the dish then top with additional Tomato Sauce. Cover dish with aluminum foil and bake 40 minutes.

Remove from oven and top with mozzarella. Increase oven temperature to 425°F. Return dish to the oven and bake until mozzarella has melted.

Transfer desired amount of Manicotti to a serving plate. Drizzle with olive oil and top with breadcrumbs.