Geraldine Ferraro's Manicotti

Geraldine Ferraro's Manicotti
Serves 6-8

Pancakes: 
1 cup flour 1 cup water
1/4 teaspoon salt
4 eggs

Filling: 
1/2 teaspoon salt
3 eggs
1/4 to 1/2 cup Parmesan cheese
2 lbs. ricotta cheese
Pepper to taste
1 lb. mozzarella, cut in strips

Combine flour, water and salt and beat until smooth. Beat in the eggs one at a time and grease with a few drops of oil. Put about 3 tablespoons batter in hot skillet and rollk around pan to distribute evenly. Cook over low heat until firm. Do not brown. Turn and cook lightly on other side. Do not grease skillet a second time.
Makes 12-14 pancakes.

* Filling:
Mix the salt, eggs, ricott cheese, grated parmesan cheese and pepper together for the filling. Put about 2 tablespoons of the mixture and a strip of mazzarella on each pancake and roll up.
Pour tomato sauce on the bottom of a large shallow bsking dish. Cover with more sauce and sprinkle with additional grated cheese.
Bake in 350 degree oven for 45 minutes.
{The pancakes may be made the day before and refrigerated. On serving day, just fill and bake. If pancakes are made the day before, put wax paper between each to prevent sticking.]
Serve with additional sauce and grated cheese.

BJ's personal recipe file
1984 newspaper clipping
Geraldine Ferraro was Vice-presidential candidate during this time.
* Note from Geraldine: You'll need tomato sauce as you get to the final step of preparation for baking. I make a 'from scratch' Bolognese meat sauce and make a lot.