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Manicotti RITA TAULE BTVC62A

Manicotti RITA TAULE BTVC62A is built on All Purpose Flour, Water, Butter, Milk, and Salt. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3/4 cup
• 2/3 cup
• 1 tbsp
• 2/3 cup
• 1/8 tsp

Method (preview)

1. 1

   ~-----CREPES FOR MANICOTTI Place all ingredients in a blender and process until smooth.

2. 2

   Cover batter and let stand for 1 hour or more; stir well before using.

3. 3

   Into a well-oiled 6 to 7 inch crepe pan or other flat bottom frying pan over medium heat, put 1 1/2 to 2 tablespoons batter, quickly tilting pan so batter flows over entire flat surface.

4. 4

   Cook until crepe appears dry and edge is lightly browned.

5. 5

   Stack crepes as they are completed.

6. 6

   You should have 12 to 16 crepes.

7. 7

   Spoon an equal amount of filling down center of each crepe and roll to enclose.

8. 8

   Place filled crepes, side by side, in a shallow baking dish about 8 x 12 inches (put a little tomato sauce on the bottom of baking dish first).

9. 9

   Then place some more tomato sauce over the manicotti and sprinkle some shredded cheese (mozarella) on top.

10. 10

    Bake at 325F for 25 minutes or until cheese is melted.