Maria's Home Made Manicotti

Makes approximately 18 crepes.

Crepes Ingredients:
3 large eggs
3/4 - 1 cup white all purpose flour
pinch of salt, to taste
1 cup water

Crepes Procedure:
1. Break eggs in bowl, beat well.
2. Add flour, a little at a time.
3. Beat mixture after each addition of flour.
(Batter will then be extremely thick.)
4. Add 1 cup of water, a little at a time.
5. Beat mixture after each addition of water.
(Batter will then be very thin.)
6. Ladle onto a small teflon frying pan (approximately 7 inch diameter).
(cover entire bottom of pan, will go slightly up the side.)
Use very little bit of oil if using teflon pan when frying crepes.
(Do not pour oil in pan.)
Crepes will not be greasy that way.
7. Fry crepes one at a time, only on 1 side for 30-40 seconds each.
Crepe is done when it slides around pan.
(Bottom of crepes do not turn out brown.)
8. Slide crepe out of pan onto paper towel.
(Put a piece of paper towel on a plate,
place cooked crepe on top of paper towel on dish,
put another piece of paper towel on top of last crepe,
layer each crepe on top of paper towel on dish.)

Filling Mixture:

Filling Mixture Ingredients:
2 lbs Ricotta cheese
1 lb. Motzerella, chopped small
1 large egg
1/2 cup grated cheese
1-2 Tbsp. fresh parseley, chopped small
Salt to taste

Filling Procedure:
1. Blend or mix all filling ingredients.


Assembly Ingredients:
18 crepes
Blended filling mixture
1-2 cups tomato sauce, home made if possible

Assembly Procedure:
1. Put a little bit of tomato sauce in bottom of baking pan.
2. Fill a crepe, by putting a heaping tablespoon of filling onto crepe.
3. Fold over crepe to close it. Do not pinch shut.
4. Repeat steps 2 and 3 until all crepes are filled and closed.
5. Pour tomato sauce over all filled crepes.
6. Bake in hot oven at 350 degrees Fahrenheit for 20 minutes.
(Just need to cook long enough to melt the cheese inside.)
7. Ladle out cooked crepes and sauce from pan onto each plate.
8. Serve hot.

Note: After crepes are filled and sauce is put on them,
they can be frozen before cooking.

Maria (Iurilli) McLeod
Date Originated:	1976
Last revised:	07/02/08