Heres a Super-Traditional Manicotti

• 4 eggs
• 6 tablespoons water
• 1/2 cup milk
• 1/2 teaspoon salt
• 1 cup flour
• Vegetable oil, for greasing the pan
• 1 tablespoon olive oil
• 2 large cloves garlic, peeled and lightly crushed
• 2 cups crushed tomatoes
• 1 teaspoon sea salt
• 2 leaves basil
• 1/2 pound ricotta
• 1 egg
• 1/2 pound mozzarella, shredded or grated
• 1/4 cup Parmigiano-Reggiano, grated
• 1/4 cup Pecorino Romano, grated
• 1/4 cup parsley, finely chopped
• 1/2 tablespoon salt

1. To make the crepes:
2. Make the crepe batter by whisking together the eggs, milk, water and salt.
3. Add in the flour, little by little, continuing to whisk until all flour is incorporated and you have a smooth batter with no lumps.
4. Cover the batter and refrigerate for at least 30 minutes.
5. To make the sauce:
6. Add olive oil and garlic cloves to a pot and cook over low heat until the garlic starts to sizzle, about 1 minute.
7. Add in tomatoes, salt and basil.
8. Cook over medium heat just until the sauce begins to simmer, about 2-3 minutes.
9. Turn off the heat and reserve the sauce.

eggs, water, milk, salt, flour, vegetable oil, olive oil, garlic, tomatoes, salt, basil, ricotta, egg, mozzarella, pecorino romano, parsley, salt

Taken from www.foodrepublic.com/recipes/heres-a-super-traditional-manicotti-recipe/ (may not work)