Manicotti Crepes

Sauce
2 Qts. Marinara Sauce, any kind (Especially if it's on sale for cheap!)
Pasta
2 C Flour
1/4 C Olive Oil
2 Large Eggs
2 C Water
1/8 tsp. salt

Combine the pasta ingredients in a large mixing bowl. Beat til smooth. Heat a crepe pan or 8-inch non-stick skillet. If skillet is not hot enough the batter will stick. Lightly coat skillet with olive oil. Ladle a small scoop of batter into the center of the pan and tip the pan to spread it evenly over the whole pan. The batter should spread easily because it is very thin.

Cook over medium heat until the crepe changes color and starts to curl up around the edges, about 2-3 minutes. No need to turn over. Crepe should cook all the way through. If it doesn't, the batter may be too thick.

Use a spatula to gently loosen the Manicotti Crepe from the pan and lift. If it will not lift it is not done clear through. Cool on waxed paper. Spread a new crepe and cook. You should only need to oil the pan every three to four crepes.

Filling
2 lbs Ricotta Cheese
3 Eggs
1/2 C Chopped Fresh Parsley
Salt and Pepper to taste
1 C Grated Romano Cheese
1/2 lb. Shredded Mozzarella Cheese

Assembly:
Set oven to 325 degrees.
Cover the bottom of a baking dish with 1/2 inch of Marinara sauce. Fill each cooled crepe with one heaping tablespoon of the filling mixture. Fold one half of the crepe over the other. Place in the baking dish, lining each filled crepe next to the others. Drizzle with remaining sauce. Bake for 20 minutes in 325 degree oven until center is heated through.

If Freezing: Complete all steps above. Cover with foil. Freeze, or cook first then freeze. Either way works. You can place the crepe pan in the oven fully frozen if desired. Cooking time will vary depending on how hard frozen they are, and how close together they are lined. Cook until center is heated through.