Studio 5 is live! Click here to watch.


1 cup cold water
1 cup cold milk
4 large eggs
1/2 tsp. salt
2 cups flour
4 T. melted butter

In blender or with a whisk, blend ingredients uiitil smooth and there are no lumps.
Cover; refrigerate 1 hour. Heat a non-stick 6″ crepe pan or omelette pan over medium high heat.
Rub with a little butter or spray with non-stick vegetable spray. Add 2 T. batter to pan. tilting to spread
batter evenly. Cook on medium high heat for 30 seconds until no longer runny, carefully lift and turn and
cook an additional 10 seconds. Remove to plate. Continue using remaining batter, cooking for just about
40 seconds per crepe. Add more butter to pan or spray pan after 4″‘ or 5”’ crepe. Makes about 16 crepes.

2 lbs. whole milk ricotta
2 cups shredded mozzarella or 1 Ib. fresh mozzarella balls, cubed
1 cup shredded Parmesan cheese
2 eggs
1/2 tsp. salt 1/4 tsp. black pepper

Mix all ingredients in a bow1 until well combined;

Place a crepe on work surface and spoon about 2 tablespoons filling in center.
Roll up crepe and place in a baking dish with a thin layer of tomato sauce on bottom.
Continue using crepes and filling until all used (makes about 16 manicotti).
Top the manicotti with tomato sauce of your choice (use a good quality bottled variety or make your own
wonderful sauce). Sprinkle with a little Parmesan cheese and bake, covered with foil for 30 minutes in
350 degrees oven until bubbly and cheeses have melted. Serve immediately. (Can be made hours ahead,
refrigerated, then baked).

Add comment