Ingredients:
1 cup flour
1 cup water
3 large eggs
1/2 teaspoon salt
1 tablespoon oil
2 lbs ricotta cheese
4 ounces mozzarella cheese, chopped or shredded
1/2 cup freshly grated parmesan cheese
1 large eggs
2 tablespoons chopped fresh parsley
1 pinch salt
fresh ground pepper
marinara sauce
1/2 cup freshly grated parmesan cheese
Directions:
To make the crepes: in a large bowl, whisk together the ingredients until smooth.
Cover and refrigerate for at least 30 minutes.
Heat a 6 inch skillet over medium het.
Brush the pan lightly with oil.
Holding the pan in one hand, spoon in about 1/3 cup of the crepe batter and immediately rotate and tilt the pan to completely cover the bottom.
Pour any excess batter back into the bowl.
Cook the crepe for one minute, or until the edges turn brown and begin to lift away from the pan.
With your fingers, flip the crepe over, and cook for 30 seconds more, or until spotted with brown on the other side.
Slide the cooked crepe onto a plate.
Cover with a piece of wax paper.
Repeat with the remaining batter, stacking the crepes and separating each one with a piece of wax paper (The crepes can be made up to 2 days ahead. Cover with plastic wrap and store in the fridge until ready to use).
Turn the oven to 350.
To make the filling: stir all the filling ingredients together in a large bowl.
Then, to assemble: Spoon a thin layer of the marinara sauce into a 13x9x2 inch baking dish.
Place about 1/4 cup of the filling lengthwise down the center of a crepe, roll it up, and place it seam side down in the dish.
Continue with the remaining crepes and filling, placing them close together.
Spoon on the remaining sauce.
Sprinkle with the cheese.
Bake for 30 to 45 minutes, or until the sauce is bubbling and the manicotti are heated through.
Serve hot.
Servings: 8
Time preparation: 60 min.
Time total: 90 min.