Ingredients
- crepes:
- start out small, you can always add more
- eggs should be room temperature
- use 1 cup of water to 1 egg
- sauce
- 3 eggs room temperature
- 3 cups of water
- flour
- filling:
- 3 lbs ricotta
- 1 egg yolk
- black pepper
- pinch of sugar
- dry parsley flakes
- locatelli cheese
- mix well
Preparation
Step 1
remember you can start small, like 1 egg, 1 cup of water then flour. less ricotta.
in a measuring cup, crack 3 eggs and 3 cups of water. mix well. add flour, a little at a time until batter resembles thick pancake mix.
in a small sauce pan, non stick, (crepes should be 6 inches round,) wipe a paper towel over stick of butter and then rub sauce pan with paper towel.
pour some batter in middle of pan and holding handle tilt until batter covers bottom of pan.
when crepe bubbles turn over and cook other side. all this takes little time.
when all cooked, let cool.
spread ricotta over crepe, roll and set aside. after all are filled, use only amount needed. freeze remainder of crepes.
pour gravy over manicotti and sprinkle with locatilli cheese.
bake 350 for 20-30 minutes.