Cheese-Stuffed Manicotti Crepes - cooking recipe

Ingredients

CREPES
1 cup water (may need to use a bit more)
1 cup flour
2 eggs
1/8 teaspoon salt
vegetable oil (for frying)
FILLING
1 lb ricotta cheese
1 cup grated mozzarella cheese, packed
1/2 cup grated parmesan cheese
1 teaspoon fresh garlic (no more than 1 teaspoon, otherwise it will be too overpowering!)
1 egg
2 tablespoons fresh finely chopped parsley (or use 2 teaspoon dried parsley)
salt and black pepper
2 cups favorite pasta sauce
2 cups grated mozzarella cheese (for topping)

Preparation

Set oven to 350 degrees.
Butter an 11 x 7-inch baking dish or a 9 x 9-inch baking dish (you can really use any size large enough to hold the crepes and the pasta sauce).
To make the crepes: In a bowl whisk together 1 cup water, flour, eggs and salt until very well blended (the batter will be thin, add in a bit more water if the batter is too thick).
Brush a skillet with oil over medium heat.
Ladle about 2-3 tablespoons of batter into the pan tilting the pan so that the batter coats the bottom.
Cook the crepe until the bottom is set (about 1 minute, but DO NOT brown, this should take about 1 minute).
Loosen the edges with a knife, turn the crepe and cook until second side is set (do not brown, this should take about 3 minutes).
Repeat with remaining batter, brushing with more oil if necessary.
To make the filling: In a bowl, mix ricotta, 1 cup mozzeralla cheese, Parmesan cheese, egg, fresh garlic, parsley, salt and pepper.
Spread about 1 cup of pasta sauce in the bottom of the baking dish.
Spoon about 3 tablespoons filling down the center of the crepe.
Fold both sides of the crepe over the filling.
Arrange in the baking dish (seam side down).
Repeat with remaining filling and crepes.
Pour about 1 cup pasta sauce over the crepes (the sauce does not have to cover the crepes completely!).
Sprinkle with mozzeralla cheese (at this point you can cover and refrigerate up to 24 hours before baking).
Bake for about 25-30 minutes.