Manicotti Rita Taule

• 3/4 cup flour, all-purpose
• 2 large eggs
• 23 cup water
• 1 tablespoon butter melted
• 23 cup milk
• 18 teaspoon salt
• Filling
• 2 pounds ricotta cheese
• 2 large eggs
• 13 cup parmesan, parmigiano-reggiano cheese, grated
• 8 ounces mozzarella cheese
• 1 tablespoon parsley leaves
• 1 teaspoon salt
• 1/4 teaspoon black pepper

1. Place flour, 2 eggs, water, butter, milk, and 18 teaspoon salt in a blender and process until smooth.
2. Cover batter and let stand for 1 hour or more; stir well before using.
3. Into a well-oiled 6 to 7 inch crepe pan or other flat bottom frying pan over medium heat, put 1 1/2 to 2 tablespoons batter, quickly tilting pan so batter flows over entire flat surface.
4. Cook until crepe appears dry and edge is lightly browned.
5. Turn once to brown lightly on both sides, then turn out onto a plate.
6. Stack crepes as they are completed.
7. You should have 12 to 16 crepes.
8. Spoon an equal amount of filling down center of each crepe and roll to enclose.
9. Place filled crepes, side by side, in a shallow baking dish about 8 x 12 inches (put a little tomato sauce on the bottom of baking dish first).
10. Then place some more tomato sauce over the manicotti and sprinkle some shredded cheese (mozzarella) on top.
11. Bake at 325F for 25 minutes or until cheese is melted.
12. Serve with some extra sauce on the side.

flour, eggs, water, butter, milk, salt, filling, ricotta cheese, eggs, parmesan, mozzarella cheese, parsley, salt, black pepper

Taken from recipeland.com/recipe/v/manicotti-rita-taule-43487 (may not work)