Ingredients

Manicotti Crepe Ingredients

• 3 eggs
• 1 1/2 cups water
• 1 1/2 cups unbleached all purpose flour

Filling Ingredients

• 15 oz whole milk ricotta (part skim too watery)
• 1 egg slightly beaten
• 1 cup shredded part-skim mozzarella
• 2 TB chopped parsley
• 1/4 cup grated parmesan cheese
• Pinch of nutmeg

Marinara Sauce

• Marinara Sauce Recipe

Directions

For Crepes

1. In a medium bowl, mix together water and eggs; whisk in flour until smooth; set aside to rest for 30 minutes
2. Using a 9 1/2 inch non stick crepe pan, place 2 small ladels of batter in the middle of pan and swirl quickly to coat entire pan. Cook about 30 seconds until set and turn crepe over carefully with a fork or spatula
3. Cook an additional 15 seconds until set.
4. Continue cooking crepes, until batter complete. This will yield 8 large crepes.
5. Crepes can be made a day ahead and kept in refridgerator with wax paper between wrapped in plastic

For Manicotti Filling

1. In a bowl mix together ricotta cheese, beaten eggs, mozzarella, parsely, parmesan and nutmeg

For Sauce

1. Prepare marinara sauce as directed

Assembly

1. Preheast oven to 350 degrees
2. In an 11 x 13 glass baking dish, evenly spread marinara sauce (approximately 1 cup) on bottom of pan
3. To fill the crepes, place a heaping tablespoon of the filling in the center top of the crepe, spreading out to the edges
4. Fold the ricotta portion over the crepe and roll into a firm package, folding in the ends.
5. Lay rolled crepes on top of marinara sauce. Continue until all 8 crepes rolled. Cover crepes evenly with 1 to 1 1/2 cups marinara. Sprinkle with 2 TB Parmesan
6. Bake for 35 minutes covered with aluiminum.
7. Serve immediately allowing 2 crepes per person. Mangia!