Mom's Manicotti

These homemade manicotti are soft, creamy and delicious. The crepes are not difficult to make…expect to discard the first couple of crepes while the skillet comes to temperature. The filling can also be changed to create different dishes.

Crepe Batter:
2 Eggs
2 Cups Water
2 Cups Flour, Sifted
¼ Tsp. Salt & ¼ Tsp. Butter
1 Container Ricotta (3 lbs)
3 Egg Yolks
2 Tbsp. Parsley
1 lb. Mozzarella, Shredded
½ Tsp. Salt & ¼ Tsp. Pepper
Tomato Sauce, Parmesan Cheese, Grated & Mozzarella Cheese, Shredded

In a blender, combine crepe batter ingredients. When the batter is ready, melt 1 Tbsp. of butter in a nonstick skillet over medium heat. Add approx. ½ cup of the batter to the skillet and swirl around so that the batter evenly and thinly coats the bottom. Cook for about 30 seconds and flip over. Cook for another 10 seconds and remove to a plate. Set aside to cool. In a large bowl, combine filling ingredients and spoon about 2 Tbsp. of mixture into the center of the cooked manicotti crepe. Spread tomato sauce on the bottom of the baking pan and place filled manicotti seam side down. Top with additional tomato sauce and sprinkle with grated parmesan cheese and/or shredded mozzarella. Bake in a 350 degree oven for approximately 25-30 minutes.