Primary category: Entrees
1 c flour
1/2 c water
1/2 c milk
1/4 tsp salt
1 lb ricotta
1 egg salt and pepper
Mozzarella (cut into thin strips)
Blend first five ingredients together until smooth. Set the burner to medium/low. Grease an 8" nonstick fry pan or crepe maker lightly and pour in just enough batter to make a thin pancake. Swirl around to spread batter evenly.
When the center is firm, lift by the edge and turn to cook on the second side for a few seconds. The pancakes will not be brown. They are just barely cooked. Stack on a plate and refrigerate until ready to fill.
Mix ricotta, egg, salt, pepper and parsley together. Spread a heaping tablespoon of ricotta mixture in the center of a pancake. Place two or three thin strips of mozzarella on top, sprinkle with romano cheese and roll up forming a tube.
Spread tomato sauce on the bottom of a 13" x 9" baking dish. Fill the pan with the rolled up manicotti, pour more sauce on top, sprinkle with romano and bake at 350° for about 25 minutes. Makes approximately 12-15, depending on how good you are with the frying pan.