Manicotti or crepes:

• 6 eggs, at room temperature
• 1-1/2 cups flour
• 1-1/2 cups water
• 1/4 tsp. salt

Blend above ingredients until smooth; let stand for  1 hour.

Makes 18 crepes

UPDATE – Feb.5, 2024: I found a new recipe in Italian American cookbook for the crepes.

• 1 cup durum flour
• 1/2 cup “00” flour
• 3 large eggs
• 1-1/2 cups whole milk
• 4 tbsp. melted unsalted butter, cooled
• 2 tbsp. basil, finely chopped

Blend until smooth and stir in the basil. Let chill in the refrigerator for at least 30 minutes.

Filling:

• 2 lbs. ricotta (I buy Calabro from Whole Foods which is a fresh cheese made without gums or stabilizers)
• 8 oz. mozarella, diced (I use regular)
• 1/3 cup Parmesan, grated (I use the real thing not Kraft in a jar)
• 2 eggs, beaten
• 1/4 tsp. pepper
• 1 tbsp. parsley

Oil an 8-inch non-stick skillet lightly.  Pour in about 3-4 tbsp. batter, rotating the skillet quickly to spread batter evenly over the bottom.  Cook over medium heat until top is dry and bottom is not brown.  This does not take very long so watch carefully.    Cool; and continue to make the crepes until the batter is all gone.

Spread about 1/4 to 1/3 cup of the filling down the center of each manicotti and roll up like an egg  roll.  Spoon a layer of marinara sauce into the bottom of your baking dish (see my recipe Marinara Sauce.  Place the filled crepes on top  and pour more marinara sauce over the crepes.  Sprinkle with grated Parmesan cheese.

Bake, uncovered,  in a preheated 350°F oven for 30 to 45 minutes or until heated through and the cheese has melted.

Recipe by cookingwithauntjuju.com