3/4 c. flour
2 eggs
1 c. milk
1/2 tsp. salt

(Liquid first in blender). Mix in blender at low speed until mixed. Fill whiskey glass (1 ounce container) at 3/4 full or less. Preheat pan - grease with butter that is on paper towel. Pour batter into center (from whiskey glass) of pan and move pan until batter covers whole bottom. When edges and top of "pancake" are dry turn on other side. Makes 19 shells.

MANICOTTA FILLING:

1 1/2-2 lbs. Ricotta
1 1/2-2 eggs
Grated Romano cheese
About 4 to 8 oz. Mozzarella

Mix all together. Fill manicotta shells in middle. Flop over sides. Line baking pans with thin layer of tomato sauce and grated cheese. Then line up in pans and put more tomato sauce and grated cheese on top. Bake for 15-20 minutes in moderate oven at 350-400 degrees. If you freeze - don't put sauce until you bake it. Can be frozen without baking.