Four Cheese Manicotti

To make the crepes, whisk together 2 eggs, flour, water and 1/4 teaspoon of salt. Cover and refrigerate for at least 30 minutes.

For the filling, combined the ricotta, mozzarella, goat and Parmesan cheese. Add an egg and season with salt and pepper. Stir in the chopped Italian parsley.

For the sauce, puree the canned diced tomatoes. Heat olive oil in a large saute pan and cook the garlic for a few minutes until fragrant. Add the pureed tomatoes and season to taste with salt and pepper. Let simmer for15 minutes, adding fresh basil at the very end.

Brushed a small saute pan with olive oil. Pour approximately 1/3 cup of the crepe batter into the pan and rotate the pan to distribute the batter. Cook for about 1 minute and then flip the crepe over using your fingers and continue to cook for an additional 30 seconds. Slide onto a plate and repeat with the remaining batter. The finished crepes can be stacked on a plate, separated by waxed paper.

Preheat the oven to 350 degrees. To assemble, spoon a couple of tablespoons of the marinara sauce into the bottom of a baking dish and smear it around. Spoon 1/2 cup of the cheese mixture down the center of a crepe, roll it up and place it into the marinara-coated baking dish. Repeat will all the crepes, and then smother with the remaining marinara sauce. Top the dish with another cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese.

Bake for 45 minutes.