Mom'S Manacotti

• Batter
• 1 1/2 c water
• 1 1/2 c flour
• 1/4 tsp. salt
• 6 eggs
• Filling
• 2 eggs
• 1 tsp. salt
• 1/4 tsp. pepper
• 1Tbsp. dried parsley
• 1/3 c parm cheese
• 2 lbs. ricotta
• 1 lb. whole milk mozzerella (shredded and divided into 8oz. batches. 8 oz. for filling and 8oz. for topping.)
• 1 jar red sauce (preferably w/ spinach or mushrooms)

1. For batter- Beat all ingredients with mixer til smooth. Then let stand 1/2 hr. Should coat the back of a spoon after standing.
2. For filling- Blend all ingredients in large bowl until well mixed.
3. Spread approx. 1/2c sauce on bottom of baking pan ( 12@ X 10 X 2 1/2), to prevent the crepes from sticking.
4. Heat a non-stick skillet over med. heat. Pour 3Tbsp. of batter in skillet for each crepe. Swirl batter around pan to evenly coat. When edges curl, flip over. (Approx. 3 min. a side) Cool on wire rack. Use 1/4 c filling per crepe. Roll and place stuffed crepes in baking pan ( 12@ X 10 X 2 1/2). Top with remaining sauce and 8 oz. mozz. and bake 1/2 hr. @ 350 degrees.
5. You can roll and freeze what doesn't fit in the baking pan, or use a smaller pan and cook them all.

batter, water, flour, salt, eggs, filling, eggs, salt, pepper, parsley, parm cheese, ricotta, milk mozzerella, red sauce

Taken from www.epicurious.com/recipes/member/views/moms-manacotti-1200111 (may not work)