Pan Fried Manicotti Noodles

Cook these noodles like you would crepes. It takes some getting used to, but it will be totally worth it! Roll these noodles around any meat or cheese filling you like (I used a lasagna recipe)  & enjoy restaurant-style goodness in your own kitchen. Leftover noodles can be frozen for later flat or filled. Let thaw before using.

1 c water

5 eggs

1 3/4 c flour

1/2 t salt

1. Mix water & eggs together in a blender.
   
2. Add flour 1/2 cup at a time, blending well, until all flour is incorporated.
   
3. Grease a light skillet with a thin coating of Crisco on a paper towel (you will be lifting this frequently) & heat over medium heat.
   
4. Remove pan from heat & pour 1/8 to 1/4 cup noodle batter into center turning pan to make a smooth, pancake-like mass.
   
5. Cook noodles 10 seconds on each side being careful not to let them brown (they should be the pasty yellow color of cooked pasta).
   
6. Stack noodles on a warmed platter to keep warm.
   *Don't forget to run the greased paper towel over the pan every 5 or so noodles!*
7. Spread about 1 tablespoon of filling onto each noodle, roll, & place in a baking dish.
   
8. Cover noodles with tomato, cheese, or cream pasta sauce when pan is full.
9. Bake at 350 degrees for 30 minutes.