FILLING:

2 lb. ricotta cheese
8 oz. Mozzarella, shredded or diced
1/3 c. grated Parmesan cheese
2 eggs
1 tbsp. chopped parsley
1 tsp. salt
1/4 tsp. pepper

Combine all ingredients. Place about 1/4 cup filling in center of each crepe and roll up.

Spoon some sauce (your favorite tomato sauce) into bottom of a fairly large baking dish. Place crepes, seam side down in single layer in dish. Cover with sauce. Sprinkle with cheese. Bake uncovered 30 minutes or until bubbly. Sprinkle a little mozzarella on top if desired. Oven should be 350 degrees.

CREPES: (Makes 16-18 crepes.):

1 c. all-purpose flour
1 1/2 c. milk
2 eggs
1 tbsp. oil
1/4 tsp. salt

Beat ingredients together. Lightly grease small skillet. Cook crepes on one side. Cool on towel and then stack (no wax paper necessary). To freeze unfilled crepes, place 2 layers of wax paper between each crepe for easy removal. To freeze filled manicotti, freeze on cookie sheet without them touching each other. Then stack in a dish with wax paper between. Place in plastic bag.