GRAMMY'S HOMEMADE MANICOTTI

Grammy's Homemade Manicotti image

Provided by Angela (Grammy) Derby

Categories Pasta

Number Of Ingredients 12

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SHELLS:
4 eggs
1/4 tsp salt
1 c water
1 c flour
FILLING:
2 lb whole milk ricotta
3/4 tsp salt
3/4-1 c grated parmesan or romano cheese
1/4 tsp black pepper
1 Tbsp chopped fresh parsley or 1-2 tsp. dried parsley
mozzarella, cut into strips, about 1/2wx2l" sticks (opt)

Steps:

1. Beat eggs slightly; add salt and water, blend together. Add flour and mix until smooth. (This will be a thin batter, the consistency of a creamy soup.)
2. Heat a 7"or 8" non stick skillet on med/high heat. When hot pour 1/4 cup of the crepe batter into the skillet and tilt skillet to spread batter evenly on bottom of entire skillet. Cook until the crepe starts to look dry and until the edges start to pull away from the skillet. this should take about 1 minute or less. Then, using a spatula, gently flip the crepe. Cook the other side for about 20 seconds. Remove from skillet and repeat process until all the crepes are done. Stack them as you would pancakes.
3. Mix all ingredients for filling, except Mozzarella, together well.
4. Place a couple of heaping tablespoons of the mixture on top of each crepe, press a mozzarella "stick" into the mixture, then roll up. (It's like a little surprise for your mouth. Yum.)
5. Line the bottom of a greased pan with your favorite sauce. If using store-bought sauce, you will need approximately 1 large jar for 1 batch of crepes. Cover the crepes with sauce and grated cheese (optional).
6. Bake at 350 degrees for 30-45 minutes until the crepes are heated through. This recipe serves 4-6