|Hot out of the oven.|
One of the many specialty things my mom made were Manicotti...I'm talking "melt in your mouth" manicotti.
Yes, I know, every Italian child felt her mother was the greatest cook in the world! Can I help it if she really was? Hehe!
1 cup water
1 cup flour
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.)
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.
2 lb. whole milk Ricotta
3/4 tsp. salt
3/4-1 cup 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)
Mix all ingredients, except Mozzarella, together well.
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.)
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.
|Ready to devour|
Cover the crepes with sauce and grated cheese (optional).
Bake at 350 degrees for 30-45 minutes until the crepes are heated through.
This recipe serves 4-6
Blessed is the one who perseveres under trial because, having stood the test, that person will receive the crown of life that the Lord has promised to those who love him. - James 1:12