BATTER:

2 c. flour
1 1/2 c. milk
Salt to taste
3 eggs

Blend together to make a loose pancake mixture.

FILLING:

1/2 lb. Ricotta cheese
Grated Romano cheese
Mozzarella, chopped
2 eggs
Fresh parsley
Salt to taste

Pour large tablespoon of batter into very lightly greased 6-inch iron skillet (not Teflon or Aluminum). Cook lightly on one side only until batter on top is dry (looks like a crepe). Bang pancake out onto bread board.

Fill pancake center with filling. Fold sides over to form a crepe. Pour a little sauce into greased oblong pan. Place manicotti in pan and cover with sauce. Bake at 350 degrees until cheese has melted and manicotti is hot, about 30 minutes.