Four Cheese Manicotti - flour

Method

• To make the crepes, whisk together 2 eggs, flour, water and 1/4 teaspoon of salt.
• Cover and refrigerate for at least 30 minutes.
• For the filling, combined the ricotta, mozzarella, goat and Parmesan cheese.
• Add an egg and season with salt and pepper.
• Stir in the chopped Italian parsley.
• For the sauce, puree the canned diced tomatoes.
• Heat olive oil in a large saute pan and cook the garlic for a few minutes until fragrant.
• Add the pureed tomatoes and season to taste with salt and pepper.
• Let simmer for15 minutes, adding fresh basil at the very end.
• Brushed a small saute pan with olive oil.
• Pour approximately 1/3 cup of the crepe batter into the pan and rotate the pan to distribute the batter.
• Cook for about 1 minute and then flip the crepe over using your fingers and continue to cook for an additional 30 seconds.
• Slide onto a plate and repeat with the remaining batter.
• The finished crepes can be stacked on a plate, separated by waxed paper.
• Preheat the oven to 350 degrees.
• To assemble, spoon a couple of tablespoons of the marinara sauce into the bottom of a baking dish and smear it around.
• Spoon 1/2 cup of the cheese mixture down the center of a crepe, roll it up and place it into the marinara-coated baking dish.
• Repeat will all the crepes, and then smother with the remaining marinara sauce.
• Top the dish with another cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese.
• Bake for 45 minutes.