1 egg
1 c. milk
1 c. unbleached flour

Beat egg and milk together until smooth. Add flour carefully so as not to form any lumps. Mix well until flour is completely blended into milk and mixture is smooth and creamy.

Lightly butter a 7 to 9 inch omelet or crepe pan and allow it to heat (medium) up completely. Add about 1/4 cup crepe mixture to omelet pan and roll around gently so as to form a 5 to 6 inch crepe. Cook only until mixture dries out somewhat. Flip the crepe and cook for about 30 seconds more. Remove from pan and set aside to cool. Repeat this procedure until about 9 to 10 crepes have been prepared.

FILLING:

1/2 lb. ricotta cheese
1 egg
1/2 lb. mozzarella cheese, grated
1/4 lb. Parmesan cheese
1 tbsp. fresh minced parsley
Salt & pepper to taste

Mix all of the above ingredients together until well mixed. Spread out all of the prepared crepes on a clean work surface and divide the cheese filling evenly among them. Roll up each crepe and refrigerate until ready for use.

About 1/2 hour prior to serving the manicotti, place about 1/2 cup of Marinara sauce into a casserole of baking dish and add the filled crepes. Pour additional sauce generously over the crepes, sprinkle with Parmesan cheese and bake in a 350 degree oven for about 20-30 minutes or until the cheese has completely melted.