Fresh Manicotti Shells

A quick batter for fresh manicotti shells that taste much better than dried pasta. Impress your family and friends with very little effort!!

Stir milk gradually with flour , until smooth.

Add , stirring constantly , the beaten egg , to which the salt has been added.

For each shell / crepe , brush a six inch teflon coated fry pan with oil or butter.

Pour 1 / 4 cup of the batter in the bottom of pan , tilting back and forth so it spreads evenly.

Cook slowly until just set , do not brown.

When set on one side , turn over and let other side set.

Slide off pan and onto plate to cool slightly.

Repeat until all of the batter is used.

Place 2 tbs of your cheese filling into the center of the crepe / shell , bringing sides over so they overlap to hold filling inches.

Arrange side by side in baking pan with your favorite sauce , topped with shredded cheese.

Bake at 400 for about 20 minutes.

flour, milk, egg, salt, oil