1 cup carbalose flour
1 egg, beaten
1 cup lc milk or 1/4 cup cream plus 3/4 cup water
olive oil for pan

You can use this batter to make your own fresh manicotti shells. Use your favorite recipe to fill these. These can be made ahead.

Stir "milk" gradually with flour until smooth. Add the beaten egg, stirring constantly, this should be the consistency of a pancake or crepe. For each shell, brush a 6" snon stick skillet with olive oil on low heat. Pour about 1/4 cup batter in pan andf tilit back an forth until batter is spread out and all of the bottom is covered. Cook for about 1 minute then flip over and cook for 30 more seconds. You do not wan to brown these, these should be rubbery like pasta.

Cool on plates. Repeat with remaining batter until all is used. This should make about 6-7 shells.

Heavens sakes my dear, don't stop here, give us the instructions on
how to fill them and what to fill them with etc etc. I am drooling.

b

Hi
I had posted entire recipe under the Cheese/Eggs thread, here you go.

Preheat oven to 350* and prepare filling while shells are cooling.

Filling- have cheeses at room temperature for easier mixing:
16 ounce whole milk ricotta cheese
2 eggs, beaten
1/2 lb grated mozzarella cheese
1/2 cup grated parm or romano cheese

Other ingredients:
low sugar pasta sauce
grated cheese for top of pan
1/4 lb grated mozzarella for top of pan

Combine cheeses and beaten egg in large mixing bowl. Blend until smooth. Place about 4 TBS filling down the center of each shell, bring sides over until they overlap and form a tube. Use all shells and remainder of filling until all is used.

Prepare a baking pan by ladling about 1/2 cup pasta sauce on evenly on bottom of the pan. Place cheese fllled shells in pan, seam side down. Top with a generous ladle of tomato sauce and sprinkle with mozzarella and grated parm or romano.

Bake, uncovered at 350* for 25- 30 minutes, or until cheese on top is golden brown and bubbling. Serve with extra grated cheese and sauce, if desired.