MANICOTTI

By gailg

Ingredients

• Makes approximately eight crepes
• 2 eggs
• 2 C water
• 1 C flour
• pinch of salt
• Filling
• 1 lb ricotta cheese
• 2 eggs
• 1/4 C parmesan cheese
• 1 T parsley flakes (dry or fresh)
• salt and pepper
• 1/4 C mozzarella (shredded)

Preparation

Step 1

Beat eggs, water and salt until frothy. Add flour and stir constantly. I like to beat it by hand but a mixer is also possible. Consistency should be lighter than a pancake batter. Place your finger in the batter and pull it out. If the batter sticks to your finger it is ready.
Heat an 8 inch nonstick pan. When on medium heat, spray with Pam. Measure approximately 1/4 C of the mixture and place in the pan. Rotate pan around until mixture covers bottom and sides. Place on heat again. The crepe is done when the moisture is gone.
Crepe should slide out of pan. Fill by placing 1 T of the ricotta mixture in the center. Fold one end over the filling and then fold the other two sides toward the middle, then roll on to fourth side.
When all crepes are filled, place them in a pan with the bottom coated with meat sauce. Place them so that there is a space between each crepe. Cover with meat sauce and sprinkle mozzarella on top. Cover with foil. Place in a 350 degree oven for 25 to 30 minutes.