Preheat oven to 350 degrees. In a medium bowl, combine the ricotta,
1 cup of mozzarella, 1/2 cup of romano, parsley, and milk.
In a bowl, whisk the eggs with 1 cup of water. Whisk in the flour.
Heat a greased 8 inch nonstick skillet over medium heat. Ladle 3
TBS. batter into the skillet, swirling to cover the surface of the
pan. Cook for 1 minute, flip and cook 1 minute more. Repeat with
remaining batter, greasing skillet after each crepe. You'll get
about 9 crepes out of this. Stack the crepes on a plate.
Spread 1/2 of the meat sauce into a 9x13 baking dish. Spoon the
cheese mixture down the center of each crepe. Roll closed; arrange
in the baking dish seam side down. Top with the remaining meat sauce
and cheeses (3/4 cup of mozzarella and 1/4 cup of romano.) Bake for
30 minutes.
Serving
Suggestions
I do not measure meat sauce. I just use 1 whole jar of Prego with Meat and use pre shredded bagged mozzarella.
Originally Submitted
3/3/2009
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