Homemade Manicotti

In a large bowl, whisk together 5 eggs, 1 cup of water, and a pinch of salt.

Slowly incorporate 1 cup of flour, whisking continuously until the batter is smooth.

Heat a small, lightly oiled skillet over medium heat.

Pour one spoonful of batter into the hot pan and swirl it around to form a thin crepe.

Cook for about 30-60 seconds, or until the batter is dry and set. Do not flip. Loosen the edges with a fork and slide the crepe onto a plate.

Repeat the process with the remaining batter, stacking the finished crepes on the plate.

To make the filling, combine the ricotta cheese, 2 beaten eggs, 1/2 cup of grated Parmesan, and shredded mozzarella in a bowl. Mix until well combined.

Place one crepe on a flat surface, add a spoonful of the ricotta filling in a line down the center, and roll it up.

Spread a layer of tomato sauce on the bottom of a baking dish.

Arrange the filled manicotti seam-side down in the prepared baking dish.

Top the manicotti with the remaining tomato sauce and sprinkle with 1/4 cup of grated Parmesan cheese.

Bake in a preheated oven at 350°F (175°C) for 25 minutes.

Let cool slightly before serving.