Manicotti

 

Crepes

2 cups of all-purpose flour

½ tsp. salt

2 cups milk

4 large eggs, beaten

¼ cup butter, melted

1 Pat of butter, to coat pan

Filling

2 Pounds of ricotta cheese

1 ¼ Cups grated Romano cheese, grated

2 Large eggs slightly beaten

salt and black pepper, to taste

1 Pound package of mozzarella, shredded

Directions

Crepes: In large mixing bowl combine flour, salt, milk, eggs and butter, mix well. Refrigerate for minimum of 1 hour.

Melt the pat of butter, and brush a 6-8 inch non-stick skillet lightly over medium heat. Ladle enough crepe batter to barely cover bottom of skillet, while tilting pan to coat it evenly. Once the crepe looks “dry” flip it, and cook the other side for 2 seconds. Stack done crepes on a plate and set aside.

Filling: In a large mixing bowl combine ricotta, Romano cheese, eggs, mozzarella, salt and pepper, mix well.

Place a 1-2 heaping tablespoon(s) of filling in the center of the crepe and roll it up, and place in a baking pan, which has a layer of sauce on bottom. Drizzle some additional sauce on top of each crepe.

Bake for 30-35 minutes or until edges of crepe are crisp and golden. Serve hot…

*TIPS* The first crepe is usually a test, so don’t worry if it's not perfect. These Manicotti freeze nicely, so don’t panic if this recipe yields more than you need, freeze them so you have them on hand for next time!