Manicotti

Makes 3 dozen.

There is absolutely no substitute for this manicotti recipe. Hands down, homemade crepes cannot be topped. They are light and delicate - I've never had manicotti in a restaurant that could hold a candle to Mom's!

Crepe:
6 eggs
2 C flour
1 pinch salt
2 C water

1. Mix first three ingredients in blender and add water. Mix until smooth.
2. Pour approximately two tablespoons of batter onto 7" non-stick skillet, rotating pan quickly to spread batter evenly over bottom of pan.
3. Cook over medium heat, until top is dry but bottom is not brown. Turn out onto wire rack to cool.
4. Continue until all batter is used.

Cheese Filling*:
1 lb. ricotta cheese
2 eggs
2-3 Tbsp parsley
1/2 tsp salt
1/4 tsp pepper
1/4 tsp sugar
Mix together and set aside, to let flavor develop.

Assembly: 

1. Place about 1/4 cup of filling into center of each shell and roll up. 
2. Spoon some sauce** into bottom of two 13x9x2 baking dishes. 
3. Place filled shells seam side down in single layer in dishes. 
4. Cover with sauce; sprinkle with two tablespoons Parmesan cheese. 
5. Bake at 350 degrees for 30 minutes or until bubbly.

*This cheese recipe is also used in the lasagna and baked ziti recipes you'll find in this blog.

**See Spaghetti Sauce recipe posted in August 2010.