Stuffed Manicotti - cooking recipe

Ingredients

Manicotti Shells
8 eggs, extra large
1/4 cup half-and-half cream or 1/4 cup heavy cream
1/4 cup all-purpose flour, may use up to 1/2 cup
olive oil
nonstick cooking spray
Filling (for Manicotti or Stuffed Shells)
1 (15 -16 ounce) container part-skim ricotta cheese
2 whole eggs
1/4 cup chopped fresh parsley
2 garlic cloves, finely minced (use 1 if you are not that into garlic)
1/4 - 1/2 cup grated parmesan cheese

Preparation

I make this in the blender because then I can pour the liquid directly into the pan, but feel free to make this in a bowl or even in the food processer.
Crack eggs into blender; add half-n-half/cream. Cover and press button for stir (lowest setting). Add flour a few tablespoons at a time through the top hole. Mixture should be rather soupy, like a crepe batter.
Heat non-stick 8\" round pan and spray with olive oil or non-stick cooking spray (I use the spray). Pour liquid by scant 1/8 cup amounts into pan, but rotate pan to distribute. The shells will be thin, like a crepe. DO NOT FLIP! Once cooked, loosen with a rubber spatula and remove from pan to plate. This entire process should only take a minute or two at the most. Repeat from spray pan with cooking spray until all liquid is used up.
This recipe makes between 10 to 14 shells. You fill the shells with ricotta cheese mixture.
For Filling: Mix all ingredients together in medium size bowl. Chill until ready to use.
To Fill Manicotti Shells:.
Lay shell out flat on plate; spoon 2 to 3 tablespoons of mixture about 1\" from one side of shell; roll up. Place seam side down into a 9x13\" baking dish sprayed with non-stick cooking spray. Once done, top with pasta sauce and shredded mozzarella cheese. Bake at 325*F for approximately 20 to 25 minutes until hot and bubby.