Manicotti

Your Aunt Tish shared her homemade manicotti recipe with me shortly after marrying Dad. The first time I made it, I was so upset.  I had invited your Grandmother to dinner and the crepes had stuck so badly to the pan that I had to literally piece them together.  After I threw out the inappropriate pan I was using at the time, I finally mastered the crepes!  Once you make the homemade manicotti crepe, you will never want to eat the grocery store manicotti again.  These crepes really are very easy and delicious. I remember you both liking this Italian dish very much.

Ingredients for making the manicotti crepe:
6 eggs, room temperature
1 1/2 cup unsifted flour
1/4 teaspoon salt
1 1/2 cup water

Directions:
I use an 8-inch omelet pan that is slightly greased with butter after heating the pan first.  After you finish making each crepe, wipe the pan with a paper towel and grease slightly again with the butter.  You don't want to see a lot of butter, just enough to make the surface of pan "shiny".

In Kitchenaid mixer bowl (or using a hand mixer in a medium-size bowl), combine 6 eggs, 1 1/2 cup flour, 1/4 teaspoon salt, and 1 1/2 cup water with electric mixer.  Beat just until smooth.  Let stand 1/2 hour or longer.  Pour 1/4 cup batter (2 fluid ounces) into skillet.  Cook just until tops are dry.  Do not flip.  Turn out onto counter on wire racks or I have also placed sheets of waxed paper or foil directly on counter and placed the crepes on that to cool.  Stack crepes between wax paper until ready to use.

Preheat oven to 350 degrees.  Bake 30 minutes or until bubbly.

Ingredients for filling:
2 pounds Ricotta Cheese (can use part-skim)
1/4 cup fresh Parmesan cheese
1/4 cup fresh Romano cheese
1 8-ounce package mozzarella cheese, cut into thin long strip
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon parsley

Directions:
Combine above in large mixing bowl and mix well with a wooden spoon.  Spread small amount in the center of manicotti crepe and fold right side over to center, folding left side over to overlap.  Place gently in a 9 x 12 x 2 inch casserole dish that has been greased with olive oil and that you have spread a thin layer of marinara sauce in the bottom prior to placing the filled crepes.  Place manicotti side by side until dish is filled (you will be using more than one dish to bake the amount you end up with).  Spread a thin layer of marinara sauce over the manicotti.  Sprinkle with a little fresh Parmesan or Romano cheese and bake 30 minutes until bubbly and cheese has melted.

Remove from oven -- let stand about 10 minutes prior to serving.  Yum!