We started selling Stonewall Kitchen's Truffle Marinara Sauce in February and have had to order 3 more times to keep it in stock.  The flavor is rich and delicious.  I decided to make crepe mancotties to serve the sauce on.  I had great help from 4 students from WCU to make the food happen.  I enjoyed them very much.  Thanks guys for coming.

 Veggie Manicotti Crepes with Truffle Marinara
Crepes:
2 cups Stonewall kitchens crepe mix
2 eggs
2 cups water
2 TBS oil
Mix with a whisk until no lumps are visible. If the mix is too thick to flow easily, thin with additional water. Pour about ¼ cup into the heated sauté pan with 1 teaspoon oil. Make sure the bottom of the pan is coated with a thin layer of batter. Cook until solid but not browned turn over and complete the other side the same way. Keep the temperature on med to low. Makes about 15 8 inch crepes. Allow them to cool.
 
Filling:
1 cup shredded mozzarella cheese
1 16 oz. container ricotta cheese
½ cup grated Parmesan cheese
½ cup shredded Redneck Romano cheese
2 eggs
1 tsp truffle salt
1 large Portobello cap Chopped fine
1 small broccoli head florets only, chopped fine
7 large Spinach leaves chopped fine

Mix all ingredients together. Stuff crepes and roll placing them in a baking dish
Cover with a little oil and diluted sauce. Bake at 350 degrees for 30 minutes then serve with a shallow layer of Stonewall Kitchens Truffle Marinara Sauce.  The sauce is ready to serve so I decided not to put it on until after the crepes were baked.  This made 2 large pie plates of manicotti but the recipe can be cut in half.  I had 11 people to serve so I needed the large batch.