Crepe' Manicotti

STUFFING:

2 cups (15 oz) Ricotta Cheese

1 1/2 cup Mozzarella

2/3 cup coarsely chopped fresh basil

pinch of salt

1/2 tsp pepper

In a large bowl combine ricotta, mozzarella, basil, salt & pepper. Mix well and set aside.

CREPES:

1 cup flour

1 cup water

4 eggs, lightly beaten

unsalted butter

pinch of salt

In a blender, process flour, water, eggs, and salt until smooth. Transfer to a bowl. Heat an 8 in. crepe or omelet pan over moderate High heat. Lightly butter the pan and add 2 tbsp. of the batter; work quickly, swirl pan to coat batter evenly. Cook until top of crepe is dry and bottom is lightly golden. (about 20 sec. longer). Transfer crepe to large plate and repeat with remaining batter to make 16 crepes.

ASSEMBLY:

3 cups Spaghetti Sauce

1/2 cup Parmesan cheese

Preheat oven to 375. Coat bottom of a 3 quart dish with 1 cup sauce. Arrange crepes on a work surface. Spoon 3 Tbsp. filling in line down crepe. Loosely roll crepe and arrange, seam side up, in baking dish. Pour remaining sauce on top. Sprinkle mozzarella and Parmesan on top. Bake 15-20 min. (Make ahead and refrigerate for up to 24 hours, just cook an additional 15 min).