Manicotti Crepes

Easy and amazing!  Weston made them on his own and added bacon.  Yum. We had enough filling left over to make another batch the next day.

From "Taste of Home" 

Ingredients

• CREPE NOODLES:
• 1-1/2 cups all-purpose flour
• 1 cup milk
• 3 eggs
• 1/2 teaspoon salt
• FILLING:
• 1-1/2 pounds ricotta cheese
• 1/4 cup grated Romano cheese
• 1 egg
• 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
• 1 jar (26 ounces) meatless spaghetti sauce
• Shredded Romano cheese, optional

Directions

• Place flour in a bowl; whisk in milk, eggs and salt until smooth.
• Heat a lightly greased 8-in. skillet; pour about 2 tablespoons
• batter into center of skillet. Spread into a 5-in. circle. Cook over
• medium heat until set; do not brown or turn. Repeat with remaining
• batter, making 18 crepes. Stack crepes with waxed paper in between;
• set aside.
• For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons
• down the center of each crepe; roll up. Pour half of the spaghetti
• sauce into an ungreased 13-in. x 9-in. baking dish. Place crepes,
• seam side down, over sauce; pour remaining sauce over top.
• Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.
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