1 1/2 c. sifted flour
4 eggs
1 c. liquid (1/2 c. milk, 1/2 c. water)
Salt
2 lbs. ricotta cheese
4 eggs
1 c. Parmesan cheese
1 c. grated Mozzarella
2-3 c. Marinara sauce

In blender, combine 4 eggs, 1 1/2 cups flour, salt and liquid. Blend until smooth. Let sit for 2 hours in refrigerator.

Rub 6" well seasoned pan with oil. Heat until smoking. Pour in slightly less than 1/4 cup batter, tilting pan in all directions to spread evenly. Cook just until set, then flip it over (cook less than 1 minute on each side, do not let it brown). Place on sheet of wax paper. Put wax paper between each crepe. Prepare remainder of batter in same manner.

Combine ricotta cheese, 4 eggs, Parmesan cheese and Mozzarella cheese. Add pepper to taste. Place scant 2 tablespoons of filling on lower half of crepe. Fold up bottom over filling and fold in sides, then roll up rest to enclose all of filling. Place on tray. Do remainder of crepes in same manner. Freeze until firm.

Place 1 cup marinara sauce in shallow casserole, arrange rolled manicotti on top, then top with more sauce. Bake at 375 degrees until bubbly. 16 to 20 manicotti.