Manicotti Shells

These are ABSOLUTELY delicious for Manicotti! I love them better than the store-bought shells. This made 20 shells for me, but my manicotti recipe makes enough for 42 in total so I saved this recipe to my cookbook, but altered it to double the recipe and added an additional of each ingredient so it would make 42. The doubled recipe looks like this for me:4 Cups + 2 TBS All-Purpose Flour4 1/4 Cups + 2 TBS water1 (heaping) tsp of Salt13 EggsI also pour the batter in 3 TBS increments and spread the batter around with a spoon. I learned that 3 TBS gets me a better-sized manicotti shell than "almost 4 TBS" because the larger measurement makes the shells too big for my taste. (although they are closer in size to store-bought manicotti shells, I just happen to like smaller shells).I don't know about the people complaining that these are too crepe-like, but having had store-bought crepes (haven't made any myself yet) these definitely have a much stronger egg flavor and odor as they are cooked than the crepes I've had. But again, I've never personally made crepes yet so I don't know how they are made.However, again, these are PERFECT for manicotti shells and taste way better than the preservative-filled shells you buy at the store. I prefer cooking everything from scratch as much as I possibly can. So THANK YOU for this recipe.

I used instead of 2 cups water 1 cup water and 1 cup milk tasted great.

Very easy recipe. Be sure not to over cook these or make them too think. Almost like making pancakes but you only need to cook them on one side. PERFECTION!

LOVE! Never buying shells again. So easy. Followed another reviewers suggestion and added 1 cup water and 1 cup 2% milk. Used a generous pinch of Kosher Salt, added granulated garlic and whisked. Used 8" pan that I sprayed with Canola Oil Spray and wiped with a paper towel. Made large "shells" (1/3 cup at a time) and then stuffed them with Cottage Cheese (low fat Knudson), parmesan and fresh white Italian cheese mix (bagged) chopped fresh basil, granulated garlic, onion powder, parsley, oregano, salt and pepper. Beat the Cottage Cheese mixture with a whisk so it would resemble Ricota (hiding ingred. from hubby). Mixed roasted veggies in with the cheese. Wrapped each Shell like a burrito and placed in a layer of sauce. 9 X 13 glass pan - sprayed with cooking spray. Covered all with sauce and cheese. So So Good! Posted two pix of my efforts. Hubby ate 1/2 the pan. DEFINITE KEEPER!