Recipe: Manicotti (using crepe shells)

Mom's Manicotti
rec.food.cooking/Mary1313 (1997)

Making crepes, instead of using the store-bought pasta to hold the ricotta filling, makes a lighter version of manicotti. This is usually made for Easter.

Crepes:
3 eggs
1 cup flour
1/2 cup milk
1/4 tsp. salt

Beat all ingredients and let rest for 1 hour. Use a ladleful of batter in a hot, lightly oiled skillet to make each crepe. Cook till done but do not brown. Makes about 18 crepes. Fill.

Filling:
1 lb. ricotta
3 Tbsp. sugar
1/4 cup parsley
1 egg
salt and pepper
1 lb. shredded mozzarella
your favorite tomato pasta sauce
grated Romano cheese

Mix all ingredients for filling.

Place a couple of tablespoonfuls of filling down the center of each crepe. Roll and place in rectangular baking dish, seam side down. (Add a little sauce to the bottom of the dish first to prevent sticking.) Make one layer of filled crepes. Cover with sauce. Sprinkle with Romano cheese.

Cover with foil. (Can freeze at this part.) Bake at 350 for 1/2 hour. If frozen, bake at 350 for one hour. Remove foil when sauce is bubbly. Bake, uncovered, for 10 minutes more. Serve hot.

Serves 6